Apple Pepper 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-PEPPER JELLY

Steps:

• 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.

PEPPER JELLY

Steps:

• 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.

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.

PEPPER JELLY

Steps:

• In a large, stainless steel saucepan, combine green pepper, white vinegar, and white sugar. Bring to a boil, and cook for 6 minutes, stirring constantly.
• Stir in liquid pectin, and continue to boil for 3 more minutes, stirring constantly. Skim off foam with a metal spoon, and remove pan from heat
• Ladle jelly into sterilized jars, leaving a 1/2 inch space at the top. Seal, and process in a boiling-water canner for 5 minutes.

CRABAPPLE HOT PEPPER JELLY

Steps:

• In a Dutch oven, combine crabapples with water.
• Cover and bring slowly to simmer.
• Cook until crabapples are very soft.
• Pour into a colander lined with a square of dampened cheesecloth and placed over a deep bowl.
• Weight down with a saucer and heavy can.
• Let stand until dripping stops.
• Discard pulp.
• Pour collected juice into a liquid measure.
• Add enough vinegar to make 3 cups.
• Combine in a saucepan with sugar.
• Bring to a boil, stirring constantly.
• Add peppers, then boil briskly for 8 to 10 minutes or until set.
• Stir for 7 minutes to prevent floating peppers.
• Pour jelly into hot, sterilized 8-ounce canning jars.
• Seal with two-piece canning lids.
• Let cool, then refrigerate.
• For long-term unrefrigerated storage, process in boiling water bath for 5 minutes immediately after sealing jars.
• NOTE: To test for set, remove pan from heat.
• Dip a cold metal spoon into the liquid and hold well above the steam.
• Turn spoon sideways and let liquid run off.
• When it forms two drops that run together and drip from edge of spoon, jelling point has been reached.

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 a fine strainer into heavy large suacepan. Puree green peppers and chilies with 2 cups sugar in processor. 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 occasionall as jelly cools to distribute peppers evenly. Store in cool dry place.