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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