Search for anything:

Apple-Pepper Jelly

christmas, fruits

2 cup water
6 oz frozen apple juice; thawed
1 3/4 oz powdered fruit pectin; 1 pk
3 3/4 cup sugar
1 single red pepper; crushed,to taste
1/8 teaspoon red food coloring

Stir the water, apple juice concentrate and pectin in a 3-quart saucepan, until the pectin is dissolved. Heat to boiling, stirring constantly. Add the sugar and red pepper then heat to a rolling boil, stirring constantly. Remove from the heat and strain. Add the red food color. Immediately pour into hot sterilized jars or glasses or - Freezer containers. Cover tightly and cool. Refrigerate no longer than 4 weeks or - Freeze no longer than 2 months. Serve with meat. Makes 4 half pints of jelly. GRAPE JELLY: Substitute 1 can (6 oz) of frozen grape juice concentrate for the apple juice concentrate. Omit the red pepper and food color. TANGERINE JELLY: Substitute 1 can (6 oz) frozen tangerine juice concentrate for the apple juice concentrate. Omit red pepper and food color.

Yield: 4 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU