Recipe Archives->Preserving->Pepper Jelly 02

Chili Pepper Jelly
Yield: 48 ounces

1 Tbsp. serrano chiles, chopped
1 cup Anaheim chilies, diced
1 med. green bell pepper, diced
1 1/4 cup red wine vinegar
5 cup cup sugar
1 oz. liquid Pectin or 1 pkg. powdered pectin (1 3/4 oz)

Combine the chiles and pepper with the vinegar in a food
processor.Process until pureed (about 3 minutes).Put the puree and
sugar in a saucepan. Bring to a boil over medium high heat, stirring
constantly. Remove from the heat, skim the foam from the top and
discard, and add the pectin. Return to the heat and bring again to
a hard boil for 2 minutes, stirring constantly. Remove from the
heat and stir constantly for 5 minutes.As it cools, the jelly will
begin to thicken. Pour it into clean, sterilized 8-ounce jars,
leaving a 1/4" space at the top. Seal as desired.

Printable version: pepper-jelly02.txt.