[CH] Byron's missing jellies

GarryMass@aol.com
Tue, 26 Sep 2000 12:32:21 EDT 

Datil Pepper Jelly  (with ChileKnight cranberry jelly modifications)

Original Contributed by W. A. Pursley, Molasses Junction, Florida. 

Serves: 50
Work Time: 20 minutes
Total Time: 20 minutes

1/4 cup datil (or other chile) peppers, puréed  (modify: 1/2 cup)
3/4 cup bell peppers, puréed (1 1/2 cups boiled, pureed cranberries)
6 cups sugar     (10-12 cups sugar, cranberry jelly should be tart)
1 1/2 cups white vinegar  (3 cups)  (I'm going to try apple cider vinegar)
2 packages Certo 
Mix ingredients together, bring to a boil. Boil one minute. Pour in the 
Certo. Stir to mix well. Let stand for five minutes. Pour into hot, 
sterilized half-pint jars and seal. 
NOTE

Serve with cream cheese on crackers. 

- OR -
from BH&G
Perhaps cranberries in place of Granny Smith apples???

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

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 to 8 Jalapeno peppers, halved*  (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 of 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).

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