Jalapeno Pepper Jelly

By MarieR

Ingredients

• 1/2 pint jars, (about 5) sterilized
• 5 cups sugar
• 2 medium tart apples, peeled and coarsely chopped
• 1 1/2 cups cider vinegar
• 3/4 cup green pepper, finely chopped
• 8 medium (or 10 medium) jalapeno peppers, seeded and chopped
• 1/4 cup water
• 6 drops (or 8 drops) green food coloring
• 2 pouches (3-ounces each) liquid fruit pectin
• Cream cheese and assorted crackers optional

Details

Servings 1

Preparation

Step 1

Editor's Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.
1 In a large saucepan, combine the sugar, apples, vinegar, green pepper, jalapenos and water. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Strain mixture and return to pan. Stir in food coloring. Return to a rolling boil over high heat. Stir in pectin; boil for 2 minutes, stirring constantly.

2 Remove from the heat; skim off foam. Pour hot liquid into sterilized jars, leaving 1/4-in. headspace. Adjust caps. Process for 10 minutes in a boiling-water bath.

Serve with cream cheese on crackers or serve with meat.
Yield: about 5 half-pints.