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  • RECIPE AND PHOTO SUBMITTED BY Marsha Norris Ricketts
    Jalapeño Pepper Jelly

    5 cups sugar
    2 medium tart apples, peeled and coarse lay chopped
    11/2 cups cider vinegar
    3/4 cup finely chopped green pepper
    8 to 10 jalapeño peppers, seeded and chopped
    1/4 cup water
    6 to 8 drops green food coloring
    2 pouches (3 ounces each) liquid pectin
    Cream cheese and assorted crackers

    1. In a large saucepan, combine the sugar, apples, vinegar, green pepper, jalapeños and water. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Strain mixture and return to pan. Stir in food coloring. Return to a rolling boil over high heat. Stir in pectin; Bol for 2 minutes, stirring constantly.
    2. Remove from the heat; skim off foam. Pour hot liquid into sterilized jars, leaving 1/4-in.headspace. Adjust caps. Process for 10 minutes in a boiling-water bath. Serve with cream cheese on crackers.

  • Hint: wear disposable gloves when cutting hot peppers.
    serve with cheese and crackers

 

 

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