Chiltepin Jellyread what Wikipedia says about Chiltepin peppers
This uses chiltepin peppers. These are also know as chili tepin peppers, tepin peppers, petin peppers or the "bird pepper".
These are small round peppers about 1/4 inch in size. These are NOT pequin peppers which are oval in shape. This makes nine - 8 oz. jars (1/2 pint jars)
NOTE: I have increased the liquid in this recipe to 3 cups to improve the spreadibility of the jelly.
1/4 cup (4 Tablespoons) whole chiltepin peppers
3/4 cup chopped green bell pepper
7 1/2 cups sugar
3 cups white vinegar
6 oz. Certo liquid fruit pectin (2 pouches)
4 drops red food color
9 - 8 oz.(1/2 pint) Ball canning jars
a square of cheese cloth
2 large pots (8 quarts or larger)
a metal strainer
Tips: If the chiltepin peppers are dried, skip the food
processor. Put the the dried chiltepin peppers in a small ziploc
baggie and crush with a rolling pin. Then add to pot of the mixture of
sugar, vinegar and bell pepper.
Sterilize jars and lids and bands by washing and then boiling for 5 minutes.
Chop bell pepper
Mix both peppers in food processor with a bit of the vinegar and chop. (see tips if dried peppers)
Mix the sugar, peppers and vinegar in 8 quart pot (or larger)
Bring mixture to a rolling boil and maintain for 2 minutes
Remove from heat and pour through a cheese cloth lined strainer into another pot.
Cool 5 minutes
Add Certo and food color
Bring back to a boil for 45 - 60 seconds
Pour into jars leaving about 1/2 inch space at the top.
Put on lids and tighten the band.
As they jars cool, continue to tightening the bands.
Refrigerate after opening.
The length of the second boil determines the firmness of the
jelly. The longer the boil, the firmer the jelly. I start
timing each boil when you cannot stir down the boil.
Initially the mixture is only about 1 quart in the large pot.
When this mixture reaches a full boil, it will expand to nearly
fill an 8 quart pot. Please use large pots to avoid boil-overs.
updated July 21, 2007