INGREDIENTS

INSTRUCTIONS

Crab apple pectin gives a good set to this hot pepper jelly. Mix and
match hot peppers for colour and degree of heat. Banana peppers range
from piquant to medium-hot. Cherry peppers and long, skinny green
chili peppers are fiery. (Original recipe indicated 1 cup of hot
peppers - recommend 1/3 cup if using fiery variety).  When chopping hot
peppers, wear gloves and don't touch your face or  eyes.  In Dutch
oven, combine apples with water. Cover and bring slowly to  simmer;
cook until apples are very soft. Pour into colander lined  with square
of dampened muslin and placed over deep bowl. Weight down  with saucer
and heavy can. Let stand until dripping stops. Discard  pulp.  Pour
collected juice into liquid measure; add enough vinegar to make 3
cups. Combine in saucepan with sugar. Bring to boil, stirring. Add
peppers; boil briskly for 8-10 minutes or until set (*). Stir for 7
minutes to prevent floating peppers.  Pour jelly into hot, sterilized
8-oz sterilized preserving jars. Seal  with two-piece canning lids. Let
cool and refrigerate. For long-term  unrefrigerated storage, process in
boiling-water bath for 5 minutes  immediately after sealing jars.
Makes six 8-oz jars.  (*) to test for set: remove pan from heat, dip
cold metal spoon into  liquid and hold well above steam. Turn spoon
sideways and let liquid  run off; when it forms two drops that run
together and drip from edge  of spoon, jelling point is reached.  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 605
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 5.5mg
Potassium: 354.4mg
Carbohydrates: 156.7g
Fiber: <1g
Sugar: 125.5g
Protein: <1g