
MAUNA (SILENCE) IS THE BLISSFUL WORD FROM BEYOND
(Leaving this writer with no news today and an easy task: a recipe! Ha, ha, Hot Masala for sure this time:]
Hanapepe (Hawaii) Hot Pepper Jelly
1/2 cup ground whole chili pods (5-6)
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| 1/2 cup ground bell pepper, seeded (2-3) |
1 large onion (ground)
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1 1/2 cups quality cider vinega
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6 1/2 cups fructose sugar (better for you and still gels like white sugar)
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1 bottle or envelope of Certo (we use fruit pectin)
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- Remove stems from chilies (not the seeds), remove seeds and veins from bells.
- Peel the onion. Dice or blend 1/3rd of the bell peppers a little roughly.
- This will give a bit of color and texture to the final chutney.
- Grind all of the remaining together in a blender, fine.
- Add the mix to other ingredients (except the Certo).
- Mix well and bring to a rolling boil.
- Add Certo. Boiling will stop.
- Bring the mix back to a rolling boil, and then
- keep stirring and boiling for exactly one minute.
- Remove from heat. Cool a little and then put in jars.
Makes 2 quarts. If it happens that the chutney does not gel,
then reboil the liquid and add a second package of Certo following
the same boiling instructions.
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