POBLANO-JALAPEÑO JELLY

THIS RECIPE CALLS FOR A LOT OF HOT PEPPERS. TO AVOID EXCESSIVE CONTACT WITH THE POWERFUL OILS, USE A FOOD PROCESSOR TO CHOP THEM FINELY.

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PREP: 50 MINUTES STAND: 30 MINUTES PROCESS: 10 MINUTES MAKES: 7 HALF-PINTS

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• 5½ cups sugar
• 2½ cups finely chopped, seeded fresh poblano chile peppers (about 4 peppers) (see tip)
• 1 cup cider vinegar
• ½ cup water
• ½ cup finely chopped, seeded fresh jalapeño chile peppers (3 to 4 peppers) (see tip)
• 1½ teaspoons salt
• ½ cup lime juice
• 1 6-ounce package (2 foil pouches) liquid fruit pectin
•   Green food coloring (optional)

1. In a 6- to 8-quart heavy pot combine sugar, poblano peppers, cider vinegar, the water, jalapeño peppers, and salt. Bring to boiling; cook, uncovered, for 5 minutes, stirring frequently. Remove from heat; cover and let stand for 30 minutes.

2. Stir lime juice into pepper mixture. Bring to a full rolling boil over high heat, stirring constantly. Quickly stir in pectin; return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. If desired, add a few drops of green food coloring to tint to desired color. Remove from heat.

3. Ladle hot jelly into hot sterilized half-pint canning jars, leaving a ¼-inch headspace. Wipe rims; adjust lids and screw bands.

4. Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

PER 1 TABLESPOON: 41 cal., 0 g fat, 0 mg chol., 32 mg sodium, 10 g carb., 0 g fiber, 0 g pro.