12 oz bell pepper flesh, red or green (2 large bell peppers)
12 oz hot chiles, stemmed, red or green
1/2 c lime juice (about 4 limes)
1 1/2 c cider vinegar
4 c sugar
3 oz liquid pectin
1 T no-sugar powdered pectin
1. Sterilize jars for 10 minutes in a boiling water bath.
2. Put half the chile flesh in blender with the lime juice and blend to a mash. Pour into bowl.
3 Put the other half of chile flesh in the blender with 1/2 c cider vinegar. Process into a mash. Add to first batch.
4. Put on protective gloves! Place the mash into a jelly bag and squeeze out all the liquid. Reserve all liquid and discard the spent solids. Get rid of the gloves before touching anything! I mean anything! Should yield about 3 c of liquid.
5. Add enough cider vinegar (about 1 c) to make 4 c liquid and place into stock pot.
6. Bring to a simmer and add sugar, stirring to dissolve.
7. Once the sugar is dissolved, add pectins and stir well.
8. Boil until jelling stage is reached (cold-plate or cold-spoon testing method recommended).
9. Ladle hot mixture into sterilized jars and affix tops and bands.
10. Process the jars for 5 to 10 minutes in a boiling water bath.
Mix the chiles based upon how hot you want the jelly. The 50/50 balance is just right for my tastes.
Here are a few picture from the process:
After making the mash (does this stuff look nuclear, or what?):
After separating the solids (left) from the liquid (right):
is it very spicy ?? becuase I heard north amecian don't eat much spicy food...Because in india specially in north part people used to eat hell lot of spice in daily meals.. We also used to eat raw green chilies or sometimes fried green chilies with snaks .. ;)