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.

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