George Shirley wrote:

Chopped up some Aji Limon de Peru chiles today seeds and all, bright
chrome yellow little devils, about 2 inches long. Added a couple of
chopped up yellow bells to the mix. Brought them to a boil in 2 cups
water, simmered for 15 minutes then strained through cheesecloth. Got
the exact amount of juice needed, 1.5 cups. To that I added 1.5 cups of
white vinegar. Put in one package powdered pectin and brought to a boil
and boiled 1 minute. Added all the sugar, 4 cups, and brought back to
the boil and boiled hard for 1 minute. There are 5 and one-half pints of
it sitting on a folded towel at the moment and I've heard three of them
"ping" so far. Oh yeah, BWB for 5 minutes.

From a taste of the tablespoon of jelly I didn't jar it is going to be
fairly hot. Has a pale yellow color to it, right purty as we would say
in East Texas. I've made green (jalapenos), red (various hot chiles) and
now yellow. Guess I'll have to find some purple hot chiles next. If this
is as good as the others I've made it will be good with cream cheese and
crackers, as a glaze on a ham, as a condiment for pork or beef, and
probably fairly decent on toast on a cold morning.

Life is good.

George

George-
About how many of the chiles did you use in this recipe? I grew these
(or something similar called "hot lemon" which should work just as well)
this summer, and I still have a ton of them that I'm looking for uses
for - your recipe sounds like a good use!
Thanks!

-Kristen