|Charlie's Pepper Jelly #2|
Seed and devein peppers. Chop very finely, or grind with coarse plate installed, or process in food processor. You want a very fine chop but not pureed.
Cook chopped peppers in the grape juice, bringing first to boil and then simmer 10 minutes. Strain through a very fine sieve or through several
thicknesses of cheesecloth. Return 1 cup of the cooked pulp to the pan. Return the strained juice to the pan. Add the cider vinegar, and sugar.
Bring to a hard boil. Add the lemon juice and CERTO. Stir well. bring back to a hard boil; boil 1 minute. Remove from heat and skim.
Pour into hot, sterilized jelly glasses; seal, and place in a boiling water bath for 10 minutes. Remove; cover with a towel until cooled.
NOTES : The grape juice can be substituted with apple, peach, or pear juices prepared for jelly making. See your canning book.
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