Re: [CH] Thanksgiving Chilies #3
T (joemama@ticino.com)
Fri, 19 Nov 2004 08:13:30 +0100
> Do you make your own habanero jelly?
I made rocoto jelly last week. Nice flavour and heat.
1/2 l rocotos, seeded and quartered (I save the seeds)
1 l cider vinegar
1 kg. jelly sugar
Put the rocotos and vinegar in a pot and bring to a boil, turn off heat and
let sit 1 hr.
Process with food processor or other device until smooth.
Bring back to boil and simmer 10 - 15 minutes.
Strain out solids (you can use the solids for another purpose).
Add sugar, and follow directions on package.
Tom