Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Jalapeno Jelly

Condiments - Jelly - -

INGREDIENTS

1 cup chopped green bell pepper
4 chopped jalapeno peppers
6 cups sugar
1 1/4 cups white vinegar
3 oz / 85 g Certo pectin
1/2 green bell pepper, seeded washed & minced
1/2 red bell pepper, seeded washed & minced
1/2 yeallow bell pepper, seeded washed & minced

METHOD

In a medium saucepan place the 1 cup of chopped bell peppe + the jalapenos + sugar & vinegar. Cook on a low boil for 15 minutes. Strain the liquid into another saucepan. Add the pectin and stir it in. Let it cool to room temperature.

Blanch the red + green & yellow peppers for 30 seconds in boiling water. Strain them through a sieve and immediately place them in ice water.

Strain the peppers again and mix them in the cooled jelly. Be sure that the blanched peppers are added to the jelly after it has cooled to room temp or else the peppers will continue to cook and it won't look as nice because the color will fade. Pour the jelly into 6 individual serving cups & refridgerate overnight.

NOTES

From Pinon Grill in Santa Fe.

posted by T5NF

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