Re: [CH] Byron's missing jellies
Chet Bacon (chet@chetbacon.com)
Tue, 26 Sep 2000 16:11:30 -0400
Try subsituting that 1/4 cup of datils with 24 to 30 habs..! now ya got some
heat!
I leave in the seeds for the most part, I just top off the stem area, scoop out
the center of the top let whatever seeds remain go right in. I then throw them
in a food processor, pulse to to fineness desired.. put that into a SS pan on the
stove.. pour half the sugar and vinegar in with the ground up peppers and cook
for 5 minutes at a low boil. This tends to keep the pepper bits supended a bit
better when setting up.
Pour the rest of the vinegar and sugar, bring to boil for 1 minute, add the
pectin and boil for 1 more minute (BTW - I use an extra 1/4 package of pectin
when doing the double batch). The double batch made 10 jars for us.
All the rest is pretty much the same as Gary's notes.
Make sure your jars seal by wiping off the rims before putting on the covers. We
do a submerged hot water bath method for 5 - 7 mins to seal the jars.
ChesterChile
GarryMass@aol.com wrote:
>
> 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,
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