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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Four Pepper-Apple Jelly Recipe

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This recipe for Four Pepper-Apple Jelly is from Cooking With The POLK Girls, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 lb. fresh Jalapeņo Chili Peppers
2 lb. tart green Apples, like Granny Smith
2 Yellow Bell Peppers
3 C. Apple Cider Vinegar
1/2 C. finely diced Green Bell Pepper
1/2 C. finely diced Red Bell Pepper
1/2 tsp. Butter
1 box (1 3/4-2 oz.) dry Pectin
10 C. Sugar

5 Pint size Jelly Jars (or ~ 10 6 Half-Pint) which have been sterilized and have been kept hot.
Directions:
Directions:
Remove stems of jalapeņos, then seed and finely dice enough to equal 1/4 C. Coarsely chop remaining jalapeņos (do not seed); you should have 2 C.
Core and coarsely chop apples; you should have 5 1/2 C.
Remove stems, seed and coarsely chop yellow bell peppers; you should have 2 C.
In an 8-10 quart pan, combine coarsely chopped jalapeņos, apples and yellow bell peppers; vinegar; and 1/2 C. water. Bring to a boil over high heat, stirring often; reduce heat and simmer, stirring occasionally, until apples are tender when pierced, about 10 minutes. Gently press mixture through a fine strainer set over a large bowl; discard vegetable mixture or save for other uses. Rinse and dry pan.
Return the liquid in the bowl to the pan; add diced jalapeņos, red and green peppers, butter and pectin. Bring to a rolling boil over high heat, stirring often. Stir in sugar; when mixture resumes boiling, stir for exactly 1 minute. Remove from heat immediately.
Using a spoon, skim foam off of jelly and discard.
Pour jelly immediately into sterilized, hot Jelly Jars, leaving a 1/2-inch headspace.
With a clean, wet cloth wipe the rims and seal as directed according to the instructions for the canning lids and bands you are using.
Personal Notes:
Personal Notes:
Pour over Cream Cheese and serve with Wheat Thins or your favorite crackers.

 

 

 

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