Jalapeño Apple Jelly

On the Menu Today~

Jalapeno Apple Jelly

Serve this spicy, amber colored jelly on cornbread,
sandwiches or biscuits.
Serve over cream cheese for an instant appetizer.
Jalapeno Apple jelly makes a great glaze for baked or
grilled chicken, pork tenderloin or ham.

Jalapeno Apple Jelly

Ingredients

• 3 cups apple juice
• 1 cup chopped, seeded jalapeno peppers
• 1 cup white vinegar
• 7 cups sugar
• 8 to 10 drops green pepper sauce
• 2 pouches (3 oz each) liquid fruit pectin

Cooking Directions

1. Place apple juice and jalapenos in a blender; cover and process until peppers are fully chopped. Strain through a double thickness of cheesecloth. *I like a few "bits" of seeds and peppers left behind. Pour the strained juice into a dutch oven; add the vinegar. Stir in the sugar and drops of green pepper sauce. Bring to a full rolling boil, stirring constantly. Stir in pectin; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from heat; skim off foam.
2. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4 inch head space. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. Carefully remove jars from canner, setting jars upright on a dry towel or cutting board to cool.
3. Pepper jelly can take up to two weeks to set up.

Jam, Jelly, Peppers, Apple

For Great Information, Ideas, Recipes and Tips go to: Ball Fresh Preserving
Use this great jelly to make Jalapeno Lime Chicken~

**Note: Wear disposable gloves when cutting hot peppers; the oils can burn the skin.
Avoid touching your face and eyes.