Ingredients
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12
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1
-
3
-
1
-
3
-
-
-
-
-
-
-
-
-
-
Directions
Mild Red Pepper Jelly, We are not so fond of hot sauces or hot peppers as such; it is a cultural thing, I presume On the other hand, mild peppers are a treat and we love them So, for the mild pepper lovers of RecipeZaar, here is my favorite pepper jelly It can be done with red peppers or green or orange ones or a mix of peppers!! We have this on bagels spread with cream cheese or on anything that you wish, such as ham, roast, crackers, sandwiches, etc As a family secret, I will add that to avoid the sticking in the bottom of the pots when preparing ketsups and chutneys, we always put 3 equally-spaced pennies on the burner Nothing sticks to the bottom of the pots this way Try it!!, You didnt say what size pepper to use, so used 12 Poblanos I followed the recipe and it came out tasting good, just not a lot of liquid, more like Mild Pepper Relish Your suggestions or comments would be appreciated Elise, This jelly is sooo tasty We serve it on ritz crackers along with cream cheese A delightful (and delicious) snack A keeper for sure
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Steps
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1
Done
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Prepare the Peppers by Deseeding, Cuting Away the Membranes and Pass Them in a Food Processor or Through a Food Mill. |
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2
Done
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Put the Grounded Peppers in a Bowl, Add the Coarse Salt and Let Stand For 4 Hours at Room Temperature. |
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3
Done
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After That Time, Rince Thoroughly Under Cold Water. Drain Well. |
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4
Done
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in a Dutch Oven, Put the Peppers and the Rest of the Ingredients and Bring to Boil, Then Lower the Heat to Medium So That the Preparation Cooks With Small Bubbles; Cook 30 Minutes Counting from the Time It Started to Boil, Stirring Occasionally. the Color Will Be a Wonderful Dark Red and the Peppers Will Be Slightly Transparent. |
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5
Done
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Pour Boiling in Your Sterilized Jars and Close the Lids. |
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6
Done
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Count the "pocs" of the Jars to Be Sure That They Are Well Sealed. |
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7
Done
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Wait Until the Jelly Is Cooled Down Before Eating. |
