elaine l
Head Chef
- Joined
- Aug 10, 2006
- Messages
- 2,098
I found a recipe for hot pepper jelly that I thought I would try. Some years back I bought some at a farmer's market in PA. It was wonderful. I just got back from the store with the ingredients and DAH I didn't see the pectin part on the recipe. Truth is I didn't really want a jelly but more of a relish. I was wondering if I should still go ahead and make it minus the pectin.
Here is the recipe:
8 large red peppers
2 small serrano peppers
2 medium cloves of garlic
6 cups sugar
1/2 cup white vinegar
2 T lime juice
The instructions are to chop the peppers and pulse in a blender. Then boil with remaining ingredients for 5 minutes. Proceed to canning steps.
I don't plan to can this. In fact I am cutting the recipe in half. I hoped to use it for my cookout on the 4th.
Here is the recipe:
8 large red peppers
2 small serrano peppers
2 medium cloves of garlic
6 cups sugar
1/2 cup white vinegar
2 T lime juice
The instructions are to chop the peppers and pulse in a blender. Then boil with remaining ingredients for 5 minutes. Proceed to canning steps.
I don't plan to can this. In fact I am cutting the recipe in half. I hoped to use it for my cookout on the 4th.