Apple Juice Jalapeno Jelly Recipes

APPLE PEPPER JELLY RECIPE

Steps:

• n a large pot, add your red pepper and hot pepper.
• Add white vinegar
• Add Apple Juice
• Stir well and let sit for about 20 minutes.
• Add Sugar.
• Stir until well blended.
• Bring mixture to a rolling boil on high.
• Continue to boil for one minute.
• Reduce heat to medium.
• Stir in Pectin.
• Continue to stir constantly and cook for 7 minutes.
• Immediately ladle jelly into sterilized jars.
• Wipe rims and add seals
• Put rings on loosely and let cool until sealed.

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 APPLE JELLY

Steps:

• 1. Wash all the fruit with mild soapy water and rinse. Remove the top of the peppers and any bad spots, cut them in half and remove all the seeds and put in a 6 or 8 cup measure. I used mini sweet peppers and green peppers because that is what I had in my garden. I used all colors.
• 2. Core the apples remove any bad spots and divide into 8 pieces and put in a bowl. Peel one good size orange keeping as much of the pith (white) as you can. Note: I left the peel in large pieces so the pith would not make the jelly bitter.
• 3. Measure out the water and vinegar. Using your blender grind up the fruit as small as you can using the vinegar water to help emulsify the fruits. Pour all of this into a LARGE pot.
• 4. Measure out the sugar and mix the pectin into it and set aside.
• 5. Place the pot of fruit on the stove over medium high heat. Stirring constantly bring it to a rolling boil.
• 6. Ladle the fruit and juice out of the pot and put it through a sieve pressing the fruit as you go to remove all the juice. Once the juice is out of the fruit discard the pulp and continue this process until all the fruit and juice have been separated. (If you want a clear jelly now is the time to strain the juice through a cheese cloth.) We like the extra texture of the fruit so we don't strain the juice.
• 7. Return the juice to the pot and stir in the sugar/pectin mixture. Add the food coloring to the shade desired. Bring to a rolling boil and cook until the juice is glossy. Turn off the heat. I always check the jell factor by placing a small amount in an ice water bath (see the picture) if it has not jelled enough I put it back on the heat to boil a little longer. Turn off the heat and pack into 6 8oz jars. Give or take a little. Put the sterile lids and rings on tightly and water bath as needed.

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.