Prep 1 hr 30 mins
Cook 45 mins
I got this recipe in my email sounds good although I haven't tryed it yet. An interesting ingredient in a number of sauces or just fantastic on warm tortillas or cornbread.
- 3⁄4 lb red bell pepper, 2 large
- 1⁄3 lb green bell pepper, 1 large
- 1⁄2 large onion, fine dice
- 4 jalapenos, ribs and seeds removed,finely diced
- 2 teaspoons salt
- 5 cups sugar
- 1 1⁄2 cups red wine vinegar
- 1⁄2 cup lemon juice, fresh if possible
- 1⁄2 teaspoon dried ancho chile powder
- 1⁄4 teaspoon cayenne
- 1⁄2 teaspoon crushed red pepper flakes
- 6 ounces liquid pectin
- 2 1⁄2 teaspoons cumin seeds, whole,toasted
- Remove the seeds and stems from the bell peppers and coarsely chop them.
- Place the chopped peppers in a food processor and process until they are finely chopped.
- Put the processed peppers into a colander and add the onion, jalapeno and 1 teaspoon of the salt.
- Allow to drain for 3 hours.
- Press to extract as much of the moisture as possible.
- Transfer the mixture to a large heavy non-reactive saucepan.
- Stir in the sugar, vinegar, lemon juice, chile powder, cayenne, crushed red pepper and the remaining salt.
- Bring to a boil, stirring, and cook for 10 minutes.
- Add the pectin and boil for exactly 1 minute, stirring constantly.
- Turn off the heat, stir in the toasted cumin seeds and allow to stand for 5 minutes.
- Stir to distribute the chopped peppers evenly and pour into hot sterilized half-pint jars.
- Wipe the rims clean with a damp towel and seal with new lids and metal rings.
- Place the jars on a rack, without letting them touch, in a deep canning kettle with water to cover by 1 inch.
- Cover the kettle and bring to a boil.
- Once the water comes to a boil, boil for five more minutes.
- Remove the jars to a cooling rack and allow them to cool completely before storing.
Absolutely wonderful, better than the few ingredient pepper jelly recipes.