Western-style pepper jelly
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Granny Smith apples; cored and chopped |
| 1 | medium | Green bell pepper; seeded and chopped |
| 8 | mediums | Jalapeno peppers; halved |
| 1½ | cup | Cider vinegar |
| 5 | cups | Sugar |
| 1 | 3 oz. pkg Certo | |
| ¼ | cup | Green pepper; finely chopped |
| ¼ | cup | Red bell pepper; finely chopped |
| 1 | small | Hot pepper; finely chopped |
Directions
Coarsely chop first two ingredients. Place first 3 ingredients in Dutch oven with vinegar, sugar, and ¼ cup water. Bring to boiling, reduce heat and boil gently, uncovered, for 10 minutes. Strain through a sieve, pressing gently with the back of a spoon to remove all liquid. (Should have 4 cups.) Discard pulp. Return liquid to pot; bring to boiling. Stir in pectin; return to boiling. Boil hard for 1 minute, stirring constantly.
Stir in the finely chopped peppers. Pour into hot, sterilized ½ pt.
canning jars, leaving ¼" head space. Wipe rims, put on lids. Process in boiling water bath 5 minutes. Takes 2-3 days to jell. Makes 5 half-pints.
Recipe By : Margaret Pache
Posted to CHILE-HEADS DIGEST V3 #116 Date: Fri, 27 Sep 1996 11:31:19 -0500 From: Judy Howle <howle@...>
NOTES : Recipe contest winner.