BRIAN IN THE KITCHEN brought to you by Stitsworth Meats
October 1 2009
Mild Pepper Jelly
12 mild red peppers (about 8 cups total after passing them in the food processor)
1 tablespoon coarse salt
3 cups white sugar
1 cup white vinegar
3 freshly ground garlic cloves (about3 big cloves is good)
Prepare the peppers by deseeding, cuting away the membranes and pass them in a food processor or through a food mill.
Put the grounded peppers in a bowl, add the coarse salt and let stand for 4 hours at room temperature.
After that time, rince thoroughly under cold water. Drain well.
In a dutch oven, put the peppers and the rest of the ingredients and bring to boil, then lower the heat to medium so that the preparation cooks with small bubbles; cook 30 minutes counting from the time it started to boil, stirring occasionally. The color will be a wonderful dark red and the peppers will be slightly transparent.
Pour boiling in your sterilized jars and close the lids.
Wait until the jelly is cooled down before eating.