INGREDIENTS

INSTRUCTIONS

Pour sugar into a heavy 5 qt pot; stir in water til well blended.
Bring mixture to a boil over high heat, stirring often. Reduce heat  to
medium and cook, uncovered, for 10 to 15 minutes. Pare and core
apples; cut into small chunks, to make about 8 cups. Slice thinly or
chop the peppers. Add apples, and peppers to sugar-water mixture.  Cook
(boiling gently) over med. heat, stirring occasionally, for 35  to 40
minutes or til preserve is thickened and apples are  translucent.
Meanwhile, prepare 6 half-pint canning jars. Fill jars  to within 1/8
inch of rim. Wipe clean and place lids and rings on  screwing on as
tight as comfortable. Let cool on a towel out of a  draft; then press
lids with your finger. If they stay down, they're  sealed. Label and
store in a cool, dark area. If not sealed, store in  refrigerator.
Makes 6 half pints. This is especially good with cream  cheese on
crackers.  NOTES : I used red jalapenos but I'm sure any hot pepper
will do just  as well. Recipe by: Peg Enroughty  Posted to MC-Recipe
Digest V1 #900 by PegVA@aol.com on Nov 11, 1997

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