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Spicy Apple-Jalapeño Jelly

Source of Recipe


From "The All New Ball Book of Canning and Preserving"



List of Ingredients



• 1 quart water
  
• 3 pounds unpeeled McIntosh apples, washed and quartered
  
• Cheesecloth
  
• 4 cups sugar
  
• ½ cup thinly sliced red and green jalapeño peppers
  
• 1 Tbsp bottled lemon juice
  






Instructions



1. Combine water and apples in a 4-quart stainless steel or enameled Dutch oven. Bring to a boil over medium-high heat. Cook, uncovered, 15 to 20 minutes or until apples are very tender. Remove from heat.
   
   
2. Line a fine wire-mesh strainer with three layers of dampened cheesecloth. Place strainer over a bowl. Pour apple mixture into strainer. (Do not press mixture.) Cover and let stand 2 hours or until collected juice measures 4 cups and mixture no longer drips.
   
   
3. Wash Dutch oven. Stir together apple juice, sugar, and next 2 ingredients in Dutch oven. Bring to a boil; reduce heat and simmer, uncovered, 15 to 20 minutes, or until a candy thermometer registers 220°F, stirring often and skimming any foam.
   
   
4. Ladle hot jelly into a hot jar, leaving ¼-inch headspace. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling water canner. Repeat until all jars are filled.
   
   
5. Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.
   
   
   Makes about 5 (½-pint) jars