Apple-pepper jelly
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Apple-pepper jelly
  Christmas  
Last updated 6/12/2012 12:56:03 AM. Recipe ID 18083. Report a problem with this recipe.
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      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,
  stirring constantly.
   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.
  
  GRAPE JELLY:
  
  Substitute 1 can (6 oz) of frozen grape juice concentrate for the
  apple juice concentrate.  Omit the red pepper and food color.
  
  TANGERINE JELLY:
  
  Substitute 1 can (6 oz) frozen tangerine juice concentrate for the
  apple juice concentrate.  Omit red pepper and food color.
 




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Recipe ID 18083 (Apr 03, 2005)

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