---------- Recipe via Meal-Master (tm) v8.04
       Title: Chile Pepper Jelly
  Categories: Native amer, Southwest
       Yield: 48 Ounces
       1 tb Chopped serrano chiles
       1 c  Diced anaheim chiles
       1 md Green bell pepper, diced
   1 1/4 c  Red wine vinegar
       5 c  Sugar
       6 oz Liquid pectin OR
       1 pk Powdered pectin (1 3/4 oz)
   Combine the chiles and pepper with the vinegar in a
   food processor. Process 3 minutes until pureed.
   Put the puree and sugar in a saucepan.  Bring to a
   boil over medium high heat, stirring constantly.
   Remove from the heat, skim the foam from the top,
   discard, and add the pectin. Return to the heat and
   bring again to a hard boil for 2 minutes, stirring
   constantly. Remove from the heat and stir constantly
   for 5 minutes.
   As it cools the jelly will begin to thicken.  Pour it
   into clean, sterilized 8-ounce jars, leaving a 1/4
   inch space at the top. Seal as desired. ************
   Chile Pepper Jelly is one way of preserving chiles -
   and it makes a delicious condiment at any meal.
   From “Native American Cooking,” by Lois Ellen Frank