Western-Style Pepper Jelly
Source of Recipe
Better Homes and Gardens
List of Ingredients
2 medium cooking apples (such as Granny Smith or Jonathan), cored and coarsely chopped (about 2 cups)
1 medium green sweet pepper, seeded and coarsely chopped (3/4 cup)
6 to 8 jalepeno peppers, halved*
1-1/2 cups cider vinegar
5 cups sugar
1/4 cup water
1/2 of a 6-ounce package fruit pectin (1 foil pouch)
1/4 cup finely chopped green sweet pepper
1/4 cup finely chopped red sweet pepper
1 small banana pepper, finely chopped Recipe
1. In a 4- or 5-quart Dutch oven
combine apples, the coarsely chopped green pepper, jalapeno peppers,
vinegar, sugar, and water. Bring to boiling; reduce heat. Boil gently,
uncovered, for 10 minutes. Strain mixture through a sieve, pressing with the
back of a spoon to remove all liquid (should have 4 cups). Discard pulp.
2. Return liquid to Dutch oven; bring to boiling. Add pectin; return to
boiling. Boil hard for 1 minute, stirring constantly. Remove from heat. Stir
in the finely chopped green and red sweet peppers and thebanana pepper. Pour
into hot sterilized half-pint canning jars, leaving a 1/4-inch head space.
Wipe rims; adjust lids. Process in boiling-water bath for 5 minutes (start
timing after water boils). Remove from water bath; cool on wire rack until
set (jelly will take 2 to 3 days to set). Store jars in a cool, dark place
up to 3 months. Makes about 5 half-pints (70, 1-tablespoon servings).
Note: Chopped pepper pieces will float to top upon standing. *Because hot
peppers contain oils that can burn your eyes, lips, and skin, protect
yourself when working with the peppers by wearing plastic gloves. Be sure to
wash your hands thoroughly before touching your eyes or face.
Nutrition facts per serving: calories: 47 total fat: 0g saturated fat: 0g
cholesterol: 0mg sodium: 13mg carbohydrate: 13g fiber: 0g protein:
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