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Pepper Jelly 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
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

Pepper Jelly

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2
L
0:15
Preparation
0:30
COOKING
0:45
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 6
    red peppers
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    ASSORTED COLOUR SWEET PEPPERS

    ASSORTED COLOUR SWEET PEPPERS

    $3.99 ea.

    3 PK PRODUCT OF MEXICO

  • 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
Imprimer ma sélection

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

Legal Notice

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.

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