[CH] Recipe not tried, but looks good

Steve M Duddy (timetiles@icon.co.za)
Sun, 8 Sep 2002 02:29:42 +0200 

* Exported from MasterCook *

                   Habanero Marmalade - Ann Beck Tucson

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 3/4         ounces  fresh habanero chilies -- (4 to 5)
  1 1/2         pounds  red bell peppers
  1 1/2           cups  distilled white vinegar
  6 1/2           cups  sugar
  2            pouches  liquid pectin -- (3 oz. each)

1. Place 7 clean canning jars (1-cup size), rings, and new lids in a 6- to
8-quart pan. Cover with water and bring to a boil over high heat. Remove
from heat; leave in water until ready to use.

2. Wearing rubber gloves, remove and discard stems and seeds from chilies.

3. Cut off curved tops and bottoms from bell peppers; discard stems and
save pieces. Cut off and discard white membranes; save seeds. Slice
straight pepper sides into 1/8- by 2 1/2-inch strips.

4. In a blender, whirl chilies, bell pepper tops and bottoms, and 1/2 cup
vinegar until a smooth puree.

5. In an 8- to 10-quart pan over high heat, bring chili puree, bell pepper
seeds and slices, remaining 1 cup vinegar, and sugar to a full, rolling
boil, stirring constantly, then boil for exactly 3 minutes.

6. Add pectin to pan. Stirring constantly over high heat, return to a full,
rolling boil, then boil for exactly 1 minute.

7. Drain jars, rings, and lids. Ladle chili mixture into hot jars to within
1/4 inch of top. (Let any extra marmalade cool, then serve or chill
airtight up to 2 weeks.) Wipe jar rims clean. Apply lids that have been
treated according to manufacturer's directions.

8.Process in a simmering hot water bath at 190 degrees F. for 10 minutes
(1/2 pints).  Let marmalade cool at least 12  hours in a cool draft free
place.

9. Serve, or store up to 2 years.

MAKES: 7 jars; 1 cup each

PREP AND COOK TIME: About 45 minutes, plus at least 3 hours to cool

"I have a sweet niece in Phoenix, Karen McMahon, who's crazy about pepper
jelly," says Beck. "I make food gifts for Christmas, and I developed this
hotter chili marmalade (flavored with habaneros) for her. It's very
versatile, and good spooned on soft lahvosh or cucumbers, brushed over
meats during the last few minutes of barbecuing, even melted and poured
over ice cream."

posted by Rochelle to BlueRibbonRecipes * formatted by Deirdre Dee

Description:
  "Judges enjoyed the marmalade with cream cheese and crackers."
Source:
  "Sunset's Centennial cook-off.Ann Beck Tucson
  FINALIST"

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Per Serving (excluding unknown items): 5182 Calories; 1g Fat (0.2% calories
from fat); 5g Protein; 1335g Carbohydrate; 11g Dietary Fiber; 0mg
Cholesterol; 24mg Sodium.  Exchanges: 5 1/2 Vegetable; 87 Other
Carbohydrates.

NOTES : These jars of marmalade seal without water-bath canning.