| 1/4 cup red or green chile
piquins* |
| 1 medium-size sweet red or green pepper |
| 6
1/2 cups sugar |
| 1 1/2 cups white vinegar (5% acidity) |
| 2
(3-ounce) envelopes liquid pectin (6 ounce package) |
| Red or green
liquid food coloring (optional) |
| |
- Wash
peppers; pat dry. Seed peppers and remove veins. Cut into quarters and set aside.
|
- Position
knife blade in food processor bowl. Add peppers and pulse 3 to 4 times or until
peppers are finely chopped.
|
- Combine peppers,
sugar and vinegar in a Dutch oven; bring to boil. Boil 2 minutes. Remove from
heat and cool 5 minutes.
|
- Add liquid pectin
to pepper mixture; return to a boil and boil 1 minute stirring constantly. Remove
from heat and skim off foam with a metal spoon. Add food coloring if desired.
|
- Quickly
pour jelly into hot sterilized jars, filling to 1/4 inch from top; wipe jar rims.
Cover at once with metal lids and screw on bands.
|
- Process
in boiling-water bath 5 minutes, cool and store in pantry, or cool and store in
refrigerator.
|
| Yield: 6 half pints |
| *
Serrano chiles may be substituted. |
| Note: When working with hot
peppers such as chile piquins or serranos, always wear rubber gloves. If a translucent
jelly is desired, pour mixture through a wire-mesh strainer into a Dutch oven
before adding pectin and discard solids. |
| |
