Directions: |
Directions:Stem jalapeño chiles. Seed and finely dice enough to make ¼ cup, set aside. Coarsely chop remaining jalapeños (do not seed); you should have about 2 cups. Core and coarsely chop apples; you should have about 5 ½ cups. Stem, seed, and coarsely chop yellow bell peppers; you should have about 2 cups. In an 8 to 10 quart pan, combine coarsely chopped jalapeños, apples, and yellow bell peppers; vinegar; and ½ cup 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. Rinse and dry pan. Return liquid to pan; add diced jalapeños, red and green pepper, and (pepper flakes if using), butter and pectin. Bring to a rolling boil over high heat, stirring often. Stir in sugar all at once, when mixture resumes boiling, stir for exactly 2 minutes if using MCP pectin (1 minute if using Sure-Jell or Ball Fruit Jell). Remove from heat immediately. Skim and discard any foam from jelly. Pour into pint jars, leaving ¼ inch head space in each jar and processing jars for 5 minutes. (I often put lids on tight and turn them upside down on a towel for 5 minutes, then turn upright, this usually seals them just fine, unless you plan on storing for a really long time). |