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  Added: Apr 11, 2006  •  Visited (327)  •  Print version Print this recipe (27)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Chili Jelly
What You Need:
  • ˝ pound fresh hot chilies, washed, stemmed and seeded
  • 2 medium-sized sweet bell peppers, washed, stemmed, seeded and deribbed
  • cups cider vinegar
  • 5 cups sugar
  • 1 bottle liquid fruit pectin

  • How To Cook:
    1. Put the chilies and the bell peppers through the medium blade of a food grinder, or chop them very fine with a large sharp knife. You will need about ˝ cup of each kind of pepper.

    2. Combine the chilies, bell peppers and vinegar in a 1- to 2-quart enameled or stainless-steel saucepan and bring to a boil over high heat. Reduce the heat to low, cover tightly and simmer for 15 minutes.

    3. Line a colander or sieve with a double thickness of dampened cheesecloth and set it over a large enameled pot. The bottom of the colander or sieve should be suspended above the bottom of the pot by at least 2 or 3 inches.

    4. Pour the chili mixture into the sieve and allow the liquid to drain through. (Do not squeeze the cloth or the finished jelly will be cloudy.)

    5. When all the liquid has drained through, remove the sieve and discard the chilies and bell peppers. Add the sugar to the strained liquid and, stirring constantly, bring to a boil over high heat.

    6. Still stirring, boil briskly for 1 minute. Then remove the pan from the heat at once and stir in the pectin. Carefully skim off the surface foam with a large spoon. Ladle the amber-colored jelly into hot sterilized jars or jelly glasses.

    NOTE: Chili jelly is served with meats and fowl.
    To make: about 5 cups
     This recipe is also available in:
    Cuisine » Americas » Mexican
    Main Ingredient » Vegetables » Peppers
    Dish » Sauces & Condiments


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