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RECIPE AND PHOTO SUBMITTED BY Marsha Norris Ricketts
Jalapeño Pepper Jelly5 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 crackers1. 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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