[CH] Jalapeno/Savina jelly recipe
Ces (ces@preferred.com)
Mon, 15 Oct 2001 19:41:32 -0400
Credit goes to: http://www.jalapenocafe.com/ for the original recipe, I
substituted a red savina for the serranos called for in the original and
also some pimentoes for the bells. I made a batch of red and green, the
green is a bit milder. I would consider the red pretty hot, some of you may
want to crank it up a notch. This recipe is damn near foolproof if you
follow it closely.
Jalapeno Jelly
(Six 1/2 pints)
12 large jalapeno chiles green or red, stems removed
1 Red or green savina
2 large green or red bell peppers
1 1/2 cups distilled vinegar
6 cups sugar
1/3 cup lemon juice
4 ounces liquid pectin
10 drops green or red food coloring
Place chiles and peppers in a blender and puree until finely chopped.
Combine the puree and vinegar, bring to a boil over high heat, and boil
rapidly for 10 minutes, stirring occasionally
Remove pan from heat and stir in sugar and lemon juice. Return pan to heat,
bring to a boil again, stir in the pectin and food coloring and boil again,
stirring constantly for 1 minute.
Skim off foam and bottle in sterilized jars.
Additional notes: Use gloves when handling the chiles. don't overcook. It
will harden as it cools.
Suggested uses: serve the jelly over creamed cheese,with crackers or use as
a marinade for meat, and chicken, or grilled vegetables.