[CH] Re: Hasty Habenro Jelly
Gary Bellinger (yesgaz@itcanada.com)
Fri, 20 Sep 2002 13:33:54 -0400
Thanks for all the pepper jelly recipes. If there are any more out there
send them along. They will be put to good use with the habs, jals, super
chili and red hot cherry peppers coming out of the garden now!
Gary
----- Original Message -----
From: "xtremely fast" <xtremely.fast@prodigy.net>
To: "Gary Bellinger" <yesgaz@itcanada.com>; "luke Speer"
<radomvis35@midcoast.com.au>; "Chile-Heads" <chile-heads@globalgarden.com>
Sent: Thursday, September 19, 2002 7:01 PM
Subject: Hasty Habenro Jelly
> Hasty Habenero Jelly
>
>
>
> approx 1.5 oz habenero chilies
> 1 cup rice vinegar
> .25 cup sugar
> 4 10 oz jars apple jelly
>
> Rinse chilies and cut off stem ends. Wearing gloves or holding chilies
> with a fork (do not touch with bare hands), cut chilies in half lenthwise.
> Slice out and discard veins and seeds Cut chilies into 1/8 to 1/6-inch
> slivers. Put chilies, vinegar, and sugar in a 4 to 5 quart pan. Bring to a
> boil
> over high heat, stirring often, and boil until mixture is reduced to about
> 1/3 cups, about 7 minutes.
> Scrape jelly from jars into pan. Stirring often, boil until jelly
> melts. Ladle hot jelly back into the unwashed jars to within 1/4 inch of
> rims. Wipe rims clean and screw lids onto jars. (If there is a little
> extra jelly, pour into a small dish and cover when cool.)
> After 1.5 hours, gently shake jelly in jars to redistribute chili
> pieces if they have floated to the top. When jelly is cool, use or store
> in refrigerator up to 3 months.
>
>
>
>
> > Looking for a good recipe for pepper jelly. I seem to have lost mine
when
> > transferring data to my new hard drive. Can anyone out there help me
out.
> >
> > Gary
> >
>