It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Chili Pepper Jelly
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- #18489
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
2 comments
ingredients
1 tablespoon serrano chiles, chopped
1 cup anaheim chiles, diced
1 medium green bell pepper, diced
1 1/4 cup red wine vinegar
5 cups cup sugar
1 ounce liquid pectin
OR
1 package (1.75 ounce size) powdered pectin
directions
Combine the chiles and pepper with the vinegar in a food processor. Process until pureed (about 3 minutes). Put the puree and sugar in a saucepan. Bring to a boil over medium high heat, stirring constantly. Remove from the heat, skim the foam from the top and discard, and add the pectin.
Return to the heat and bring again to a hard boil for 2 minutes, stirring constantly. Remove from the heat and stir constantly for 5 minutes. As it cools, the jelly will begin to thicken. Pour it into clean,sterilized 8-ounce jars, leaving a 1/4" space at the top. Seal as desired.
added by
purple_ram
nutrition data
21 calories, 0 grams fat, 6 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in fat.
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A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
reviews & comments
this sounds good so i am going to try it, will let you know lorene
December 6, 2006
Great jelly, we all loved it. Ate it all in just a few days so now we are going to make more. Thanks, Dave
What size of 'jars'?