Jams & Jellies
and
This & That
Jalea De Chile Verde
Green Chile Jelly
6 cups sugar
6 ounces liquid pectin
1 1/2 cups cider vinegar
6 drops green food coloring
1. Wash and mince chiles. Combine chiles, sugar, and vinegar in a large saucepan or kettle and boil mixture at high heat for 5 minutes. 2. Pour boiled mixture through cheesecloth to remove seeds. Return mixture to saucepan or kettle. 3. Add pectin and food coloring to mixture and boil for 1 minute. Skim off any foam that may have formed. 4. Pour mixture into hot, sterilized, half-pint canning jars. Seal according to manufacturer's directions. 5. Process jars in a Boiling Water Bath for five minutes. Test seal when cooled.
Boiling Water Bath
A Boiling Water Bath is the cooking of food in jars for a set period of time. The boiling water bath seals the lids of the jars to prevent bacterial entry, and the heating of the jars destroys the bacteria, enzymes, molds and yeast in the food inside the jars. The jars are immersed in a large container filled with boiling water. The water must cover the tops of the jars by 2 inches throughout the boiling time.
