Pineapple Datil Jelly Recipe

Pineapple Datil Jelly Recipe

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Pineapple Datil Jelly Recipe Pineapple Datil Jelly Recipe Pineapple Datil Jelly Recipe, This interesting sweet/sour jelly recipe was handed down by the family of Mrs. Leonard Shugart of St. Augustine, Florida. It was first published in Chile Pepper magazine, in the early days when I was the editor.
Pineapple Datil Jelly Recipe

Pineapple Datil Jelly Recipe

Yield : 3 pints (1.4 L)
Heat Scale : Hot This interesting sweet/sour jelly recipe was handed down by the family of Mrs. Leonard Shugart of St. Augustine, Florida. It was first published in Chile Pepper magazine, in the early days when I was the editor. Ingredients :
    • 1 cup (236 mL) chopped datil peppers (or substitute 2 chopped habaneros and enough chopped red bell pepper to make a cup)
    • 2 cups (473 mL) cranberry juice
    • 1 (16-ounce [454 g]) can crushed pineapple with juice
    • 1 tablespoon (15 mL) lemon juice, fresh or bottled
    • 2 (1.75-ounce [49 g]) packages commercial pectin, such as Sure-Jel
    • 3 cups (708 mL) sugar
Method : Combine the peppers, cranberry juice, pineapple, and lemon juice in a blender or food processor and purée until smooth. Transfer the mixture to a large pot and add the pectin according to the package directions. Bring to a boil. Add the sugar and bring to a rolling boil. Do not stir. Boil for 1 minute. Skim off the foam. Fill sterilized glass jars and seal. how to cook pineapple datil jelly, how to make pineapple datil jelly, ingredients pineapple datil jelly, method pineapple datil jelly, pineapple datil jelly, pineapple datil jelly recipe, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Saturday, 18 November 2017

Pineapple Datil Jelly Recipe

Article Categories : Pudding Recipe, Recipes

Pineapple Datil Jelly Recipe

Pineapple Datil Jelly Recipe

Yield : 3 pints (1.4 L)
Heat Scale : Hot

This interesting sweet/sour jelly recipe was handed down by the family of Mrs. Leonard Shugart of St. Augustine, Florida. It was first published in Chile Pepper magazine, in the early days when I was the editor.

Ingredients :

    • 1 cup (236 mL) chopped datil peppers (or substitute 2 chopped habaneros and enough chopped red bell pepper to make a cup)
    • 2 cups (473 mL) cranberry juice
    • 1 (16-ounce [454 g]) can crushed pineapple with juice
    • 1 tablespoon (15 mL) lemon juice, fresh or bottled
    • 2 (1.75-ounce [49 g]) packages commercial pectin, such as Sure-Jel
    • 3 cups (708 mL) sugar

Method :

Combine the peppers, cranberry juice, pineapple, and lemon juice in a blender or food processor and purée until smooth. Transfer the mixture to a large pot and add the pectin according to the package directions. Bring to a boil. Add the sugar and bring to a rolling boil. Do not stir. Boil for 1 minute. Skim off the foam. Fill sterilized glass jars and seal.