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Pepper Jelly
2013-08-06
https://www.metro.ca/userfiles/image/recipes/Gelee-piment-1965.jpg
PT15M
PT30M
PT45M
Cut and scoop out peppers.Purée in food processor.Bring peppers, sugar, vinegar and salt to a boil.Lower heat and simmer 10 minutes.Soak gelatine in lemon juice 2 minutes.Stir in gelatine.Bring to the boiling point, stirring steadily.Cook 1 to 2 minutes.Skim.Pour into sterilised jars.Seal. Cool.
2
Chef José Trottier
0
0
0
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6 red peppers
2 cherry peppers
4 cups (1 L) sugar
1 cup (250 mL) white vinegar
1/2 tsp. (2 mL) coarse salt
2 Tbsp. (30 mL) unflavored gelatine
3 Tbsp. (45 mL) lemon juice
Pepper Jelly
2
L
0:15
Preparation
0:30
COOKING
0:45
TOTAL TIME
Ingredients
-
6
red peppers
-
2
cherry peppers
-
4 cups
(1 L)sugar
-
1 cup
(250 mL)white vinegar
-
1/2 tsp.
(2 mL)coarse salt
-
2 Tbsp.
(30 mL)unflavored gelatine
-
3 Tbsp.
(45 mL)lemon juice
Preparation
Cut and scoop out peppers.
Purée in food processor.
Bring peppers, sugar, vinegar and salt to a boil.
Lower heat and simmer 10 minutes.
Soak gelatine in lemon juice 2 minutes.
Stir in gelatine.
Bring to the boiling point, stirring steadily.
Cook 1 to 2 minutes.
Skim.
Pour into sterilised jars.
Seal. Cool.
Source :
Chef José Trottier
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
