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Chili Pepper Jelly

You are visitor since 11-5-99


1 TBS chopped Serrano chilis
1 Cup diced Anaheim Chilis
1 medium Green bell pepper, diced
1 1/4 Cup Red Wine Vinegar
5 Cups Sugar
6 OZ liquid Pectin
1 pk powdered pectin (1 3/4 oz)


Combine chilis and peppers with vinegar in food processor. Process 3 minutes, until pureed. Put into sauce pan with sugar, bring to boil over medium-high heat, stirring constantly.

Remove from heat, skim foam from top and discard.

Return to heat and bring to hard boil for 2 minutes, stirring constantly. Revove from heat, stir constantly for 5 minutes. Pour into 8 oz jars, leaving 1/4 inch space at top and seal.