|The Theory of Catering|
|by Victor Ceserani|
The tenth edition of this highly successful textbook builds on the quality of the previous editions and has been updated and re-written to ensure ...
Tip: Try jelly powder pectin for more results.
Results 1 - 7 of 7 for pepper jelly powder pectin
Combine all of ... or use as a marinade. I like to add the hot peppers in the salad that the restaurant uses. It tastes closer to the original that way.
Halve and seed the bell peppers. Cut them ... for the powdered pectin. Put the ... heat, ladle the jelly into warmed, sterilized ... Makes about 10 cups.
7 to 9 ... to fill with jelly. Chop onions ... pot. Wash all peppers, remove stems ... Add vinegar and pectin. Bring to ... for a snack or hors d'oeuvre.
Cut peppers in half; remove ... vinegar, salt, chili powder, sugar and ... heat; stir in pectin. Boil, stirring ... Ladle boiling hot jelly into hot sterilized jars. Seal. Yields 4 pints.
Cut open peppers, discard seeds ... in vinegar. Add pectin and bring to ... if desired. ladle into hot sterilized jars and seal. Makes 4 (1/2 pint) jars.
Add: Boil peppers, sugar and ... Certo bottle. Makes 5-6 jelly glasses. Put jelly on cream cheese and crackers or toast points and serve as hors d'oeuvres.
Grind peppers and onions (or ... and 1 box pectin. Bring to ... minute. Pour through jelly bag or cheese ... fingers. Serve with cream cheese and crackers.
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