Naughty Nellie's Five Pepper Jelly |
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Prep Time: 1 Minutes Cook Time: 45 Minutes |
Ready In: 46 Minutes Servings: 4 |
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I got this recipe in my email sounds good although I haven't tryed it yet. An interesting ingredient in a number of sauces or just fantastic on warm tortillas or cornbread. Ingredients:
3/4 lb red bell pepper, 2 large |
1/3 lb green bell pepper, 1 large |
1/2 large onion, fine dice |
4 jalapenos, ribs and seeds removed,finely diced |
2 teaspoons salt |
5 cups sugar |
1 1/2 cups red wine vinegar |
1/2 cup lemon juice, fresh if possible |
1/2 teaspoon dried ancho chile powder |
1/4 teaspoon cayenne |
1/2 teaspoon crushed red pepper flakes |
6 ounces liquid pectin |
2 1/2 teaspoons cumin seeds, whole,toasted |
Directions:
1. Remove the seeds and stems from the bell peppers and coarsely chop them.
2. Place the chopped peppers in a food processor and process until they are finely chopped.
3. Put the processed peppers into a colander and add the onion, jalapeno and 1 teaspoon of the salt.
4. Allow to drain for 3 hours.
5. Press to extract as much of the moisture as possible.
6. Transfer the mixture to a large heavy non-reactive saucepan.
7. Stir in the sugar, vinegar, lemon juice, chile powder, cayenne, crushed red pepper and the remaining salt.
8. Bring to a boil, stirring, and cook for 10 minutes.
9. Add the pectin and boil for exactly 1 minute, stirring constantly.
10. Turn off the heat, stir in the toasted cumin seeds and allow to stand for 5 minutes.
11. Stir to distribute the chopped peppers evenly and pour into hot sterilized half-pint jars.
12. Wipe the rims clean with a damp towel and seal with new lids and metal rings.
13. Place the jars on a rack, without letting them touch, in a deep canning kettle with water to cover by 1 inch.
14. Cover the kettle and bring to a boil.
15. Once the water comes to a boil, boil for five more minutes.
16. Remove the jars to a cooling rack and allow them to cool completely before storing.
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