Chile Pepper Jelly

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Title: Chile Pepper Jelly
Categories: Native amer, Southwest
Yield: 48 Ounces

1 tb Chopped serrano chiles
1 c Diced anaheim chiles
1 md Green bell pepper, diced
1 1/4 c Red wine vinegar
5 c Sugar
6 oz Liquid pectin OR
1 pk Powdered pectin (1 3/4 oz)

Combine the chiles and pepper with the vinegar in a
food processor. Process 3 minutes until pureed.

Put the puree and sugar in a saucepan. Bring to a
boil over medium high heat, stirring constantly.
Remove from the heat, skim the foam from the top,
discard, and add the pectin. Return to the heat and
bring again to a hard boil for 2 minutes, stirring
constantly. Remove from the heat and stir constantly
for 5 minutes.

As it cools the jelly will begin to thicken. Pour it
into clean, sterilized 8-ounce jars, leaving a 1/4
inch space at the top. Seal as desired. ************

Chile Pepper Jelly is one way of preserving chiles -
and it makes a delicious condiment at any meal.

From "Native American Cooking," by Lois Ellen Frank

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