Hot Pepper Jelly #3, w/apple juice
Source of Recipe
from Rusty at alleasy cookin
List of Ingredients
Hot Pepper Jelly #3, w/apple juice
1/2 c. sliced jalapeno peppers
6 lg. green bell peppers, cut in 1-inch squares
1 1/2 c. cider vinegar
1 1/2 c. apple juice
3/4 tsp. salt
1 (1 3/4 oz.) pkg. dry pectin
5 c. sugar
Few drops green food coloring
Cut jalapeno peppers in half lengthwise. Puree all of bell peppers and half
of jalapeno peppers and 3/4 cup vinegar in blender. Pour into large bowl.
Repeat with remaining peppers and vinegar. Stir apple juice into puree.
Cover, let stand overnight. Line a colander with 2 layers of cheesecloth.
Set colander over 6-quart pot. Strain puree through cheesecloth. Discard
pulp. Measure juice. Add water if necessary to make 4 cups. Stir salt and
pectin into juice. Stirring constantly, bring mixture to a rolling boil over
high heat. Add sugar all at once. Continue to cook and stir until jelly
comes to a rolling boil that cannot be stirred down. Stirring constantly,
boil 1 minute. Remove from heat. Stir in food coloring. Skim off foam. Ladle
hot jelly into hot 1/2 pint jars, 1/4 inch head space. Seal. Invert jars a
few seconds, then stand upright to cool.
Yield: 6 (1/2 pints).Recipe
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