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Recipe: Apple Pepper Jelly
Similar Categories: Apple, Pepper, Jelly
2 cups water
1 (6-ounce) can frozen apple juice concentrate -- thawed
1 (1 3/4-ounce) package powdered fruit pectin
3 3/4 cups sugar
Few drops of red food color -- if desired
1 tablespoon crushed red pepper -- (1 to 2 tablespoons)
Mix water, apple juice concentrate and pectin in 3-quart saucepan until
pectin is dissolved. Heat to boiling, stirring constantly. Stir in sugar.
Heat to rolling boil, stirring constantly; remove from heat. Stir in food
color. Quickly skim off foam. Stir in pepper.
Immediately pour into hot, sterilized jars or freezer containers, leaving
1/2-inch headspace. Wipe rims of jars. Seal immediately; cool. Store in
refrigerator up to 1 month or in freezer up to 2 months. Thaw before
serving.
1 (6-ounce) can frozen apple juice concentrate -- thawed
1 (1 3/4-ounce) package powdered fruit pectin
3 3/4 cups sugar
Few drops of red food color -- if desired
1 tablespoon crushed red pepper -- (1 to 2 tablespoons)
Mix water, apple juice concentrate and pectin in 3-quart saucepan until
pectin is dissolved. Heat to boiling, stirring constantly. Stir in sugar.
Heat to rolling boil, stirring constantly; remove from heat. Stir in food
color. Quickly skim off foam. Stir in pepper.
Immediately pour into hot, sterilized jars or freezer containers, leaving
1/2-inch headspace. Wipe rims of jars. Seal immediately; cool. Store in
refrigerator up to 1 month or in freezer up to 2 months. Thaw before
serving.
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