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Pickling & Jelly
Jelly3

James's Red Green Chilies Jelly

1/2 c Hot Red Chiles; seeded
1 c Chopped onion
-and coarsely chopped 1 1/2
c Vinegar
1/2 c Hot green chiles; seeded
5 c Sugar
-and coarsely chopped 2
Pouches liquid pectin


Recipe Instructions:
This Southern recipe is very good served with country Ham or with green beans or peas. PLACE THE Hot CHILES, onion and vinegar in a food processor or blender. Process until very fine. Pour the Sugar into a heavy non-aluminum pot. Stir in the chile mixture, bring to a boil, and boil for 1 minute. Remove from the heat and stir in the pectin. Let sit 5 minutes and then remove the foam with a slotted spoon. Ladle into sterilized jars and seal. Turn the jars upside down occasionally to keep the chiles mixed until the jelly is cool and set.