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Pepper - Apple Jelly Recipe

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This recipe for Pepper - Apple Jelly, by , is from Witt and 1/2 Witt's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Teri

Category:
Category:

Ingredients:  
Ingredients:  
¾ pound fresh jalapeño chiles
2 pounds tart green apples such as Granny Smith
2 yellow bell peppers
3 cups apple cider vinegar
½ cup finely diced green bell pepper
½ cup finely diced red bell pepper
couple shakes of red pepper flakes (optional, I like it hot)
½ tsp. butter
1 box pectin
10 cups sugar (premeasure)

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).

Number Of Servings:
Number Of Servings:
4 to 5 pints
Personal Notes:
Personal Notes:
Great over cream cheese, as a glaze on chicken or pork, or mixed with soy sauce as a dipping sauce for egg rolls.

 

 

 

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