| |
|
| What You Need: |
|
|
|
˝ pound fresh hot chilies, washed, stemmed and seeded
2 medium-sized sweet bell peppers, washed, stemmed, seeded and deribbed
1˝ cups cider vinegar
5 cups sugar
1 bottle liquid fruit pectin
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Put the chilies and the bell peppers through the medium blade of a food grinder, or chop them very fine with a large sharp knife. You will need about ˝ cup of each kind of pepper.
|
2. Combine the chilies, bell peppers and vinegar in a 1- to 2-quart enameled or stainless-steel saucepan and bring to a boil over high heat. Reduce the heat to low, cover tightly and simmer for 15 minutes.
|
3. Line a colander or sieve with a double thickness of dampened cheesecloth and set it over a large enameled pot. The bottom of the colander or sieve should be suspended above the bottom of the pot by at least 2 or 3 inches.
|
4. Pour the chili mixture into the sieve and allow the liquid to drain through. (Do not squeeze the cloth or the finished jelly will be cloudy.)
|
5. When all the liquid has drained through, remove the sieve and discard the chilies and bell peppers. Add the sugar to the strained liquid and, stirring constantly, bring to a boil over high heat.
|
6. Still stirring, boil briskly for 1 minute. Then remove the pan from the heat at once and stir in the pectin. Carefully skim off the surface foam with a large spoon. Ladle the amber-colored jelly into hot sterilized jars or jelly glasses.
|
|
NOTE: Chili jelly is served with meats and fowl.
|
|
| |
|
|
|
|
|
|
