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Title: Hanapepe (Hot Pepper Jelly)
Categories: Hawaiian, Jams
Yield: 2 Quarts
1/2 c Ground whole chili pods
- (5 to 6)
1/2 c Bell pepper (2 to 3);
- seeded, grated
1 lg Onion; grated
1 1/2 c Cider vinegar
6 1/2 c Sugar
1 Bottle Certo
Remove stems from chiles, remove seeds and veins from bell peppers.
Peel onion. Grind fine. Add to other ingredients except the Certo.
Mix well, bring to a rolling boil. Remove from heat. Add Certo after
2 minutes. Put in jars.
Recipe FROM: <
https://dev.himalayanacademy.com/media/books/
monks-cookbook/web/toc.html>
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