Ingredients
1 tbsp chopped serrano chiles
1 cup diced anaheim chiles
1 medium green bell pepper, diced
1 1/4 cup red wine vinegar
5 cup sugar
6 oz liquid pectin or
1 package powdered pectin (1 3/4 oz)
Directions
Combine the chiles and pepper with the vinegar in a food processor.
Process 3 minutes until pureed.
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, 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 inch space at the top. Seal as
desired. ************
Chile Pepper Jelly is one way of preserving chiles - and it makes a
delicious condiment at any meal.
From "Native American Cooking," by Lois Ellen Frank
Servings: 48 ounces
Chile Pepper Jelly Recipe brought to you by Recipe Ideas
Categories: Mexican
The History of Recipes
Experts have traced the existance of recipes back into the far past, in fact as far into history as early Egypt, and possibly even further than that. Interesting though that maybe, generally, these ancient recipes were just very simple hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the most ancient recipe discovered, according to academics is a series of ancient tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `exhilarated, wonderful and blissful`. During Roman times 25BC a man called Apicius created a few documents showing how to cook the recipes cooked by wealthy Romans. In his publication, Apicius recounts how the meals were split into appetizers, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also informs us how the cooks of his times used a good variety of herbs and spices, including some that we all recognise like thyme, mint and asafoetida. Closer to modern times, we have some interesting books which were published in the 14th Century - a cookery book called `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, these two books are not about the spicy food that is served today, but rather accounts of the types of food prepared by the chefs of the rich people of the time. In the fifteenth century, knights returning from the crusades brought us a variety of foods and herbs from the holy lands, such as coriander, parsley, and basil. These new spices and herbs created a torrent in cookery books, the majority of which still exist in private cookery archives. During the succeeding few centuries, the rich families of Wesstern Europe strove to serve up the most extravagent meals, and consequentially cooks and their recipes were at a premium. Even so, it was during the nineteenth century the formal cooking and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collecting, verifying, and writing down recipes to help cooks of their time. By the arrival of the 1900s, cooking publications are greatly in demand mostly as a result of better eduction, people having more spare time and having more disposable income. |
We hope you enjoy this Chile Pepper Jelly recipe.
