Enjoy wholesome, healthful foods year round!\
With The Big Book of Preserving the Harvest, even the busiest folks can create a well-stocked pantry of fruits, vegetables, herbs, meats, flavored vinegars, and seasonings. Step-by-step illustrated instructions, informative charts, and a host of delicious recipes make this an indispensable kitchen reference.
4 jalapenos, seeded and chopped very fine (wear rubber gloves)
2 teaspoons salt
2 1/2 teaspoons cumin seeds, toasted
1 whole, small red chile pepper
5 cups sugar
1 1/2 cups red wine vinegar
1/2 cup fresh lemon juice
1/4 teaspoon chili powder
1/4 teaspoon cayenne pepper
6 ounces liquid pectin
Combine the green and red peppers, onion, jalapeņos, and 1 teaspoon salt in a colander about 3 hours. Drain well and press pepper mixture with the back of a spoon to remove moisture. (Wear rubber gloves.)
Make a spice bag of the cumin seeds and whole red chile pepper.
Combine peppers above with sugar, spice bag, vinegar, lemon juice, chili powder, cayenne, and remaining salt. Bring to a boil in a 6-quart saucepan. Stir and simmer 10 minutes.
Add pectin and return to a boil. Boil exactly 1 minute. Remove from heat. Remove the spice bag.
Ladle into sterile jars, leaving 1/4 inch headspace. Cap and seal.
Process 5 minutes in a boiling-water-bath canner.
Nutrition per Serving
Calories 42
% from fat <1
Carbohydrates 11g
Fiber <1g
Total fat 0g
Saturated 0g
Cholesterol 0mg
Sodium 42mg
