Chile Pepper Jelly

1. 1

   Start by slicing both the bell peppers and the chiles in half lengthwise and removing the fibrous tissue and countless seeds.

2. 2

   Make sure you wash your hands after handling chiles and avoid touching your eyes for awhile, as the chile oil will burn them.

3. 3

   Finely chop the peppers, chiles, and ginger by hand or in a food processor.

4. 4

   Place in a large pan, add the vinegar, and slowly bring to a simmer.

5. 5

   Add the sugar mixture, lime juice, and salt, stirring until the sugar has dissolved and the mixture begins to boil.

6. 6

   Boil for 4 to 6 minutes, and then remove from the heat.

7. 7

   Allow to cool for 5 minutes, then pour into clean, sterilized jars and seal with vinegar-proof lids (see pp.

8. 8

   2122).

9. 9

   Use within 1 year.

10. 10

    If you find the pepper pieces rise to the top of the jar as you pot the jelly, let the jars cool to room temperature, then give them a quick swirl the pepper pieces will redistribute and remain well suspended in the cooling jelly.

* Per serving · 4 servings · Values may vary.

No additional tips available.