Western-style Pepper Jelly
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Dutch | Jalapeno, Jelly and | 1 | Servings |
INGREDIENTS
| 2 | Granny Smith apples, cored | |
| and chopped | ||
| 1 | Green bell pepper, seeded | |
| and chopped | ||
| 8 | Jalapeno peppers, halved | |
| 1 1/2 | c | Cider vinegar |
| 5 | c | Sugar |
| 1 | 3 oz. pkg Certo | |
| 1/4 | c | Green pepper, finely chopped |
| 1/4 | c | Red bell pepper, finely |
| chopped | ||
| 1 | Hot pepper, finely chopped |
INSTRUCTIONS
Coarsely chop first two ingredients. Place first 3 ingredients in Dutch oven with vinegar, sugar, and 1/4 cup water. Bring to boiling, reduce heat and boil gently, uncovered, for 10 minutes. Strain through a sieve, pressing gently with the back of a spoon to remove all liquid. (Should have 4 cups.) Discard pulp. Return liquid to pot; bring to boiling. Stir in pectin; return to boiling. Boil hard for 1 minute, stirring constantly. Stir in the finely chopped peppers. Pour into hot, sterilized 1/2 pt. canning jars, leaving 1/4" head space. Wipe rims, put on lids. Process in boiling water bath 5 minutes. Takes 2-3 days to jell. Makes 5 half-pints. Recipe By : Margaret Pache Posted to CHILE-HEADS DIGEST V3 #116 Date: Fri, 27 Sep 1996 11:31:19 -0500 From: Judy Howle <howle@EbiCom.net> NOTES : Recipe contest winner.
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Nutrition (calculated from recipe ingredients)
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Calories: 4058
Calories From Fat: 19
Total Fat: 2.2g
Cholesterol: 0mg
Sodium: 741.9mg
Potassium: 1268.1mg
Carbohydrates: 1022.3g
Fiber: 11.3g
Sugar: 1005.3g
Protein: 10.4g