Last updated 6/12/2012 12:56:03 AM. Recipe ID 18083. Report a problem with this recipe.
Title: Apple-pepper jelly
Categories: Christmas, Jelly, Fruits, Gifts
Yield: 4 Servings
2 c Water
6 oz Frozen Apple Juice; Thawed
1 3/4 oz Powdered Fruit Pectin; 1 Pk
3 3/4 c Sugar
1 x Red Pepper; Crushed,To Taste
1/8 ts 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,
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.
Substitute 1 can (6 oz) of frozen grape juice concentrate for the
apple juice concentrate. Omit the red pepper and food color.
Substitute 1 can (6 oz) frozen tangerine juice concentrate for the
apple juice concentrate. Omit red pepper and food color.
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