10 Jalapenos or 5 Habaneros -- stems removed, seeds, veins optional
1 medium Red or Yellow Bell pepper - stems removed, seeded, diced
1-2 medium Peaches or Mangoes - peeled, pitted, diced
1-1/2c 5% white vinegar
6c Cane Sugar
1/3c Lemon Juice
4 oz Liquid Pectin
Place the peppers and fruit in a blender and puree until finely chopped. Combine the puree and vinegar, bring to a boil over high heat, and boil rapidly for 10 minutes, stirring occasionally. Remove the pan from the heat and stir in the sugar and lemon
juice. Return the pan to the heat, bring to a boil again, stir in the pectin and boil again, stirring constantly for a minute.
Skim off the foam and bottle in sterilized jars. Makes 7-8 half pints.
| LabRat on Aug-11-2007 at 12:45 AM RST @ 76.104.206.96 (LabRat) |
| could you not blender it and leave it chunky mwb? |
| mwb on Aug-11-2007 at 12:45 AM RST @ 24.182.231.45 (mwb) |
| I am considering using a bit of lime juice, grated lime peel, and a bit of allspice for the Mango / Habanero version. I think it would add a real Caribbean flavor to it. |
