Recipe
for family meals :
 It
is many years since Hub-UK was first launched. It has
been created from recipes contributed form all over
the world, from professionals and amateurs alike. A
great many of the recipes do not have any details as
to who sent them in or from where they came. It would
be a shame not to share them with you for this reason
alone.
This
is one such recipe. If you know where it originated,
or perhaps it is even yours, let me know and I will
add the necessary credits and acknowledgements.
"The
most indispensable ingredient of all good home cooking
- love, for those you are cooking for" ~ Sophia
Loren.
Ingredients
6 jalapeno peppers (Red or Green) Retain inner ribs
for desired heat.
5 cups sugar
3/4 cup cider vinegar
3/4 cup white distilled vinegar
2 large green bell peppers, seeds and ribs discarded
6 ounces liquid pectin
Red or Green food coloring (optional)
Method
- In
a large saucepan bring the sugar and the vinegars
to a boil over moderately low heat, stirring.
- In
a food processor chop the bell peppers and jalapenos.
(Retain Jalapeno inner ribs for hotness desired).
- Stir
the pepper mixture into the vinegar mixture and simmer
for 10 minutes in a non-reactive pot (Remove any froth
from top of pot).
- Stir
in the pectin and boil rapidly for 1 minute.
- Remove
any remaining froth and add 1 to 2 drops of the food
coloring (Red or Green).
- Transfer
the jelly to sterilized 1/2 pint Mason type jars,
wipe the rims with a damp cloth, and seal with the
lids according to proper canning proceedures.
Serve
the jelly as a condiment or in a marinade with grilled
or broiled meats or with cream cheese on a toasted bagel
or just plain toast.
Makes
2 1/2 pints
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