[CH] Hot Pepper Jelly Recipe

Joan Sullivan R.Ph. (Joan@adobedrug.com)
Tue, 31 Jul 2001 15:41:50 -0700 

Gang,

I receive Taste of Home Magazine as a gift subscriptions from my grandma.
It's not really my cup of tea.  Very bland recipes (ie.gumbo that serves 16
with 1/2 tsp.cayenne) & lots of stuff that comes out of cans.

I was flipping thru the recent issue, checking out what's new in the world
of jello salad, when I came across the following recipe for hot pepper
jelly.  Usually these jellies are mild at best, but this caught my eye.

Hot Pepper Jelly
Richard Harris
Kingston, Tennessee

"We enjoy this fiery pepper spread on crackers with cream cheese.  It also
makes a terrific holiday gift.  For a milder flavor and different color,
substitute a green bell pepper or jalapeno peppers for the habaneros and
green food coloring."

1-1/2 cups white vinegar
      1 medium sweet red pepper, cut into wedges
   2/3 cup chopped habanero peppers!!!!
      6 cups sugar, divided
      2 pouches (3 ounces each) liquid fruit pectin
      1 teaspoon red food coloring, optional
Cream cheese and crackers

Place vinegar and peppers in a blender; cover and puree.  Add 2 cups sugar;
blend well.  Pour into a saucepan.  Stir in the remaining sugar; bring to a
boil.  Strain mixture and return to pan.  Stir in pectin and food coloring
if desired.  Return to a rolling boil over high heat.  Boil for 2 minutes,
stirring constantly.

Remove from the heat; skim off foam.  Pour hot liquid into hot jars, leaving
1/2 inch headspace.  Adjust caps.  Process for 5 minutes in a boiling-water
bath.  Serve with cream cheese on crackers.  Yield: 5 half-pints.

I have not made this, but I'd love to try it.

Joan

aside...please don't take offense at my comments about the above
magazine...my opinion only...my colleagues have labeled me as "I have an
opinion."