Apple Jalapeno Jelly Food

APPLE JALAPENO JELLY

Steps:

• Place the apples, water, vinegar, and jalapeno in a large, heavy saucepan. Bring to a boil over medium-high heat, stirring occasionally. As soon as the mixture boils, lower the heat to medium and cook for about 20 minutes, or until the apples soften.
• Remove the pan from heat. Using a fine-mesh strainer, strain the liquid into a clean large, heavy saucepan, letting the apples drain, but do not press on them.
• When the liquid is extracted, discard the pulp.
• Add the sugar to the apple juice and bring to a boil over medium-high heat.
• Remove from heat, add pectin, and stir well.
• Pour into 6 sterilized jars, seal, and store.

JALAPENO PEPPER JELLY

Steps:

• Mix peppers, sugar, and vinegar in a large nonreactive saucepan.
• Bring to a boil, and boil for 5 minutes.
• Let cool at room temperature for 1 hour.
• Add pectin and optional food coloring.
• Return to heat, and bring to a full rolling boil for 1 minute.
• Pour into hot, sterilized half-pint canning jars to within 1/2" of top.
• Wipe tops of jars.
• Center lids on top of jars, and screw on bands firmly.
• Fill a canning kettle or large pot (with bottom rack) with water, and bring water to a boil.
• Gently lower jars into water.
• Water should cover jars by at least 1".
• Bring water to a full boil.
• Reduce heat to a gentle boil, cover, and process for 5 minutes.
• When processed, carefully remove jars from water using tongs or a jar-lifter.
• Place upside-down on a rack or thick towels, and let cool without moving for 12-24 hours.
• Jars will make popping sounds while cooling if sealed.
• Check seal on each jar by pressing down on lid; if it doesn't push, it's sealed.
• If it does push down, store in refrigerator until used.
• Otherwise store in a cool, dark place.
• Makes about 5-6 half-pint jars. To serve, stir to soften, pour over an 8 oz block of cream cheese, and spread on assorted crackers.
• Or use like any other jelly; it's great for a spicy peanut butter and jelly sandwich.

JALAPENO JELLY

Steps:

• After removing stems and seeds from jalapenos, puree in food processor with 1 cup cider vinegar.
• Combine puree, additional 1 cup cider vinegar, and sugar in large saucepot. Bring to a boil; boil 10 minutes, stirring constantly.
• Stir in liquid pectin. Return to a rolling boil and boil hard 1 minute, stirring constantly. Remove from heat.
• Skim foam, if necessary, and stir in a few drops of food coloring, if desired.
• Ladle hot jelly into hot jars, leaving 1/4 inch headspace. Adjust 2 piece caps. Process 10 minutes in a boiling water canner.

JALAPEñO JELLY

Steps:

• Place chopped chile peppers, bell pepper, and apple into food processor or blender. Pulse for 1-2 minutes until ingredients are very finely diced.
• Place mixture, vinegar, and sugar into stock pot. Bring to a boil over medium heat. Continue cooking for about 15 minutes stirring occasionally.
• Once thickened, remove from heat. Place jelly into glass jars and let cool at room temperature. Then store in refrigerator for up to one month.

APPLE PEPPER JELLY

Steps:

• Bring apples and water to boil in heavy large saucepan.
• Reduce heat, cover and simmer until apples are falling apart, stirring occasionally, about 30 minutes.
• Cool 30 minutes.
• Press apple mixture through fine strainer into heavy large saucepan.
• Puree green peppers and chilies with 2 cups sugar in processor or blender.
• Add to apples.
• Mix in remaining 3 cups sugar and vinegar.
• Boil over medium heat 10 minutes to blend flavors.
• Add pectin and boil exactly 2 minutes.
• Stir in red pepper.
• Pour into sterilized jars and seal.
• Shake jars occasionally as jelly cools to distribute peppers evenly.
• Store in cool dry place.