JALAPENO JELLY

At least three groups of women entrepreneurs developed successful businesses selling this jelly to specialty food markets. You can capture this same terrific flavor yourself. Great served with any simply prepared meat dish such as roast leg of lamb, beef, pork or chicken.

Yield: 5 jars, 1 cup each

3 large red bell peppers, cored, seeded and finely chopped

3 medium-size jalapeno chiles for mild jelly, cored, seeded and finely chopped

6 chiles for hot jelly

1 1/2 cups cider vinegar

6 1/2 cups sugar

6 ounces bottled liquid pectin

  1. Scrub out five 1-cup jelly jars with resealable lids. Boil jars in water while preparing jelly.
  1. Chop, blend or process the peppers and chiles. Combine with the vinegar and sugar in a large, heavy saucepan.
  1. Bring to a boil and boil, stirring frequently, until the mixture becomes transparent, about 30 minutes.
  1. Remove from heat and cool for about 10 minutes, then stir in the pectin.
  1. Return to heat and boil, stirring constantly for 2 more minutes.
  1. Remove from heat, skim, and ladle into the hot sterilized jars; seal at once.
  1. In a large pan that will hold all the jars with space for water to circulate, place jars on a trivet. Add water to reach 1 inch over the tops of the lids. Boil for 15 minutes. Remove and cool

VARIATION:

For a Christmas look that is great for gifts, prepare some recipes with red bell and chile peppers, and some with green bell peppers and chiles.

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