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Jelly: Hot Pepper Jelly

Source of Recipe

aol member recipe boards


List of Ingredients

2 medium granny smith apples, cored
cut into big chunks
1 medium green bell pepper, cut into chunks
8 jalapeno peppers, halved
1 1/2 cups cider vinegar
5 cups sugar
1/4 cup water


Recipe

Put in large soup pot. Bring to boiling, stir often. Reduce heat. Boil GENTLY, uncovered for 10- 15 min. Strain hot mixture through a seive. Use big wooden spoon to push on apple chunks, etc. tosqueeze out ALL the liquid
possible. Should have 4 CUPS of liquid left. (add a little vinegar to make4 cups if you have less)... Discard pulp. Return liquid to the large pan. ADD **** 1-1/2 packages ofpowdered PECTIN; Stir well to mix

OPTIONAL: at this point, add just a few drops of either yellow or red (or both) food coloring) to give it a nice color.. Return toboiling, stirring often. Boil hard for one min. Remove from heat. Stir in: 1/4 cup each finely chopped red and green bell pepper, 1 small yellow banana pepper and 1 finely chopped habanero pepper (both finely chopped). Pour into sterlizied jars. Leave 1/4 inch head space. Seal with sterilized lids and rings. Water process in boiling water bath for 5 min.