JALEA DE CHILE VERDE Green Chile Jelly)



From "Cocinas De New Mexico", 9th edition:





Yield: 6 half pints

Temperatu high

Processing Time: 5 minutes



6 Green Chiles (Hotness to your preference)

6 Cups Sugar

1 1/2 cups 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.