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Jalapeno Jelly #6

Yield: 1 Servings

Ingredients and directions for this recipe

6 -(up to)
8 Fresh jalapeno peppers;
-seeded and chopped
16 oz (fl) white vinegar
3 1/2 oz Sugar

From: gcaselton@easynet.co.uk (Graeme Caselton BSc(Open))

Date: Tue, 3 Sep 1996 16:02:25 +0200
Place all ingredients into a non-reactive saucepan and bring to the boil.
reduce to a low heat and simmer for about 1 hour, until mixture is thick.
Cool slightly and puree in a blender.

Pour into a jar and allow to cool completely. Cover and refrigerate
overnight before serving.

Will keep for several weeks in the refrigerator.

Makes about 350ml (12 fl oz) of jelly.

CHILE-HEADS DIGEST V3 #093

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive,

See also:
Previous recipe Jalapeno Jelly #5
Next recipe Jalapeno Jelly 2

Or try one of these recipes:
Dad's Chicken Adobo
Pecan Sugar Cookies