Recipe - Red Chile Jam

12 lg Fresh medhot red New
Mexican chiles
2 small Lemon; quartered
One half cup Cider vinegar (125 ml)
3 cup Sugar (Three fourths liter)

Stem, seed, and finely chop chiles. Combine chiles, lemons, and vinegar
and cook for approx. 30 minutes or until the chiles are tender. Remove the
lemon quarters and add the sugar. Boil for 10 minutes, or until the jam
reaches 8 d. F (5 d. C) above boiling on a jelly thermometer, or passes the
sheeting test. Spoon jam into jars, cover, and process 15 min. in boiling
water bath.

Recipe By : Jane Butel (TexMex Cookbook)

Posted to CHILEHEADS DIGEST V3 #116

Date: Fri, 27 Sep 1996 11:31:19 0500

From: Judy Howle howle@EbiCom.net