I'm so excited about this Apple-Pepper Jelly because it's my very own recipe ... one I put together based on the success I've had with my Garlic-Onion Jelly! It's just the right amount of "sweet," with a little bit of "bite" from the jalapeno peppers! Serve over cream cheese on crackers, or baste on a pork loin or grilled chicken ... yummmmmm!
Gather your ingredients!
Mix apples, peppers, white wine, white wine vinegar and sure-jell together in large stock pot.
Bring to a rolling boil over high heat.
Add sugar all at once and stir to melt.
Return to rolling boil over high heat; boil for 1 minute stirring constantly to prevent sticking.
Ladle into canning jars, over with seals and tighten rings
Add jars to boiling water bath (any large stock pot with rack on the bottom will work); cover with water to 2" over the tops of the jars. Place cover on stock pot and bring to a boil over high heat.
Boil covered 10 minutes; remove jars and allow to cool on a kitchen towel on your counter top 24 hours.
1 3/4 cup dry white wine (can use cooking wine)
1/4 cup white wine vinegar
2 medium apples, diced (I use Honey-Crisp, but any crunchy apple will work)
2 Jalapeno peppers, diced
2 small red peppers, diced
3 1/2 cups sugar
1 pkg. Sure-Jell (pectin)
5 -1/2 pint canning jars
MethodIn a large stock pot stir together the wine, vinegar, diced apples, diced jalapeno peppers and sure-jell. Bring mixture to a rolling boil over med-high heat stirring constantly.
Quickly stir in sugar and bring back to a rolling boil. Boil and stir 1 minute; ladle mixture into half-pint (8 oz) canning jars.
Put jars in a boiling water bath (any large stock pot will do with a rack on the bottom and the water covers the jars completely by 1-2").
Cover and bring to a boil; reduce heat slightly and continue to boil 10 minutes.
Remove jars from boiling water bath and allow to cool on a kitchen towel, gently shaking jars from time to time to evenly distribute the apples and peppers. Mixture will be "jelling" as you do this.
Cooled jars can then be placed in kitchen cabinet; will keep for a year or more. Keep any open jars in the refrigerator.
Yield: 5 - half pint (8 oz) jars
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