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Recipes
Chiltepin Jelly
Chiltepin Jelly
Chiltepin Jelly
photo credit: Ev Thomas
This recipe uses the very hot chiltepin chiles. You should adjust the amount of chiles to achieve the desire of heat you prefer. The recipe also uses red bell peppers which add some sweetness and texture.
Prep
5 min
|
Total
16 min
|
Serves
3 pints
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Canning and Preserving
Mexican Spices & Condiments
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Ingredients
2
tablespoons
chiltepin chiles
1 1/12
cups
distilled white vinegar
2-3
drops
red food coloring
1/3
cup
lemon juice
4
ounces
liquid pectin
3
each
red bell peppers, large, chopped
6
cups
granulated sugar
Instructions
Place crushed chiles and chopped bell peppers in a blender and puree until finely chopped. Combine the puree and vinegar, bring to a boil over high heat, and boil rapidly for 10 minutes, stirring occasionally.
Remove pan from heat and stir in sugar and lemon juice. Return pan to heat, bring to a boil again, stir in the pectin and food coloring and boil again, stirring constantly for 1 minute.
Skim off foam and bottle in sterilized jars.
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