Tuesday, February 21, 2006

Chili Jam

yack - lots of chaos at wurk at the mo.

We have a few very productive chili plants in out veg. garden laden with not-too-deadly red chillies.
Having successfuly made a batch of grape jam (from our vine) a few weeks ago I think I should now turn my attention to Chili Jam.

Two possible recipies:
  • 1 TBS chopped Serrano chilis
  • 1 Cup diced Anaheim Chilis
  • 1 medium Green bell pepper, diced
  • 1 1/4 Cup Red Wine Vinegar
  • 5 Cups Sugar
  • 6 OZ liquid Pectin or 1 pk powdered pectin (1 3/4 oz)
Combine chilis and peppers with vinegar in food processor. Process 3 minutes, until pureed. Put into sauce pan with sugar, bring to boil over medium-high heat, stirring constantly.
Remove from heat, skim foam from top and discard.
Return to heat and bring to hard boil for 2 minutes, stirring constantly. Revove from heat, stir constantly for 5 minutes. Pour into 8 oz jars, leaving 1/4 inch space at top and seal.
or
  • 6 Green Chiles (Hotness to your preference)
  • 6 cups Sugar
  • 1 1/2 cup Cider Vinegar
  • Cheesecloth
  • 6 ounces liquid pectin
  • 6 drops green food coloring
Wash and mince chiles. Combine Chiles, sugar and vinegar in a large saucepan or kettle and boil mixture at high heat for 5 minutes. Pour boiled mixture through cheesecloth to remove seeds. Return mixture to saucepan or kettle.
Add Pectin and food coloring to mixture and boil for 1 minute. Skim off any foam that may have formed.
Pour mixture into hot, sterilized half pint canning jars. Seal according to manufacturer's directions.
Process jars in a boiling water bath for 5 minutes. Test seal when cooled.
This recipe for Jalea de Chile Verde (Green Chile Jelly) serves/makes 6 half-pints.

More than likely I'll just use these as a rough indication of ingredients...

// posted by werner @ 8:08:00 am


<< Home

This page is powered by Blogger. Isn't yours?