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Western-Style Pepper Jelly
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    Western-Style Pepper Jelly

  • 2 medium cooking apples (such as Granny Smith or Jonathan) , cored and coarsely chopped (about 2 cups)
  • OR 2 cups fresh cranberries
  • 1 medium green sweet pepper, seeded and coarsely chopped (3/4 cup)
  • 6 Jalapeno peppers, halved* -- (6 to 8) (or equivalent in Datils, Chimayos, or Chipotles)
  • 1 1/2 cups cider vinegar
  • 5 cups sugar
  • 1/4 cup water (for cranberry jelly use cranberry juice)
  • 1/2 a 6-ounce package fruit pectin (1 foil pouch)
  • 1/4 cup finely chopped green sweet pepper
  • 1/4 cup finely chopped red sweet pepper
  • 1 small banana pepper, finely chopped
  • In a 4- or 5-quart Dutch oven combine apples (or cranberries), the coarsely chopped green pepper, jalapeno peppers, vinegar, sugar, and water (or cranberry juice). Bring to boiling; reduce heat. Boil gently, uncovered, for 10 minutes. Strain mixture through a sieve (I use cheesecloth), pressing with the back of a spoon to remove all liquid (should have 4 cups). Discard pulp.

    Return liquid to Dutch oven; bring to boiling. Add pectin; return to boiling. Boil hard for 1 minute, stirring constantly. Remove from heat. Stir in the finely chopped green and red sweet peppers and the banana pepper. Pour into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe rims; adjust lids. Process in boiling-water bath for 5 minutes (start timing after water boils). Remove from water bath; cool on wire rack till set (jelly will take 2 to 3 days to set). Store jars in a cool, dark place up to 3 months. Makes about 5 half-pints (70, 1-tablespoon servings).

    Spoon this spunky jelly atop corn bread muffins or brush over chicken or turkey during the last 10 minutes of roasting.

    Note: Chopped pepper pieces will float to top upon standing.

    From: Gareth the ChileKnight, GarryMass@aol.com
    Posted By: Gareth the ChileKnight, Via: Chile Head Mailing List
    Post Date: Tue, 26 Sep 2000

    *BACK TO JAMS / JELLIES*







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