This spicy-sweet jelly is colored for Christmas...and flavored right for year-round use. Our test kitchen staff recommends spreading it on crackers with cream cheese for a snack or serving it as an accompaniment to pork roast.—Taste of Home Test Kitchen
- 1 jalapeno pepper, seeded and chopped
- 7 medium green peppers, cut into 1-inch pieces
- 1-1/2 cups white vinegar
- 1-1/2 cups apple juice
- 1 package (1-3/4 ounces) powdered fruit pectin
- 1/2 teaspoon canning salt
- 5 cups sugar
- About 8 drops green food coloring, optional
- Place the jalapeno, half of the green peppers and half of the vinegar in a blender or food processor; puree. Pour into a large bowl. Puree remaining green peppers and vinegar; add to the bowl. Add apple juice; mix well. Cover and chill overnight. Strain through several layers of damp cheesecloth. Measure 4 cups juice into a Dutch oven (add water if needed to make 4 cups). Stir in pectin and salt; bring to a rolling boil over high heat, stirring constantly. Add sugar; return to a rolling boil. Boil for 1 minute, stirring constantly.
- Remove from the heat; skim off foam. Add food coloring if desired. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. Yield: about 6 half-pints.
Originally published as Pepper Jelly in Country Woman July/August 1995, p61
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