[CH] Pepper Jelly

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Hi All --

I'm going to make some pepper jelly tonight and was wondering if anyone had
any good recipes (chile to bell pepper ratio especially).  I have two
recipes for jalapeno pepper jelly that are essentially similar with regards
to sugar (6 cups) and vinegar (1.5 cups), but vary with respect to chiles --
one calls for 25 to 30 jalapenos without seeds and ribs and the other calls
for 6 jalapenos with seeds and ribs plus two seeded bell peppers.  Both
recipes make 5 to 7 half pints of jelly.

One of these sounds too mild and the other too hot -- I have to be able to
share this stuff with those of the mild persuasion because I can only eat so
much jelly myself.  Note, too, that one recipe calls for processing for 5
minutes and the other calls for just filling the sterilized jars, capping
them, and turning them upside down to cool.  Any thoughts here?  By the way,
the "turn upside down" method is the one used by my parents -- I ate their
pepper jelly for 21 years and never got sick from it -- lucky?

Lastly, I think I'm going to make three batches -- green (jalapeno/green
bell?), red (cayenne/Tabasco/red bell?) and orange (habanero/orange bell?).
Any thoughts here?

Thanks in advance.

Matt

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
T. Matthew Evans
Graduate Research Assistant
Geosystems Group, School of Civil and Environmental Engineering
Georgia Institute of Technology
URL:  www.prism.gatech.edu/~gte964w
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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