Рецепт Jalapeño Apple Jelly
Jalapeño Apple Jelly
Last October, I made about 8 half-pint jars of this spicy, amber colored jelly. I thought I had given it all away as Thanksgiving Day gifts but today when I was rummaging through my kitchen cupboard, you know the one, the one full of all that "kitchen stuff you only use once a year" cupboard. Well hiding next to my Big Blue Ball Canner, which is what I was looking for, was a lonely jar of this spicy jalapeño apple jelly~ Sometimes it pays to dig around in your not used very often cupboards!
- Jalapeño Apple Jelly~
- 3 cups apple juice
- 1 cup chopped seeded jalapeño peppers
- 1 cup white vinegar
- 7 cups sugar
- 8-10 drops Tabasco green pepper sauce
- 2 pouches (3 oz each) liquid fruit pectin
Place apple juice and jalapenos in a blender; cover and process until peppers are fully chopped. Strain through a double thickness of cheesecloth. *I like a few "bits" of seeds and peppers left behind.
Pour the strained juice into a dutch oven; add the vinegar. Stir in the sugar and drops of green pepper sauce. Bring to a full rolling boil, stirring constantly. Stir in pectin; return to a full rolling boil. Boil for 1 minute, stirring constantly.
Remove from heat; skim off foam. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4 inch head space. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. Carefully remove jars from canner, setting jars upright on a dry towel or cutting board to cool. Leave 1-2 inches of space between jars. Do not tighten bands if they loosened during processing. Let jars cool naturally 12 to 24 hours before checking seal. Pepper jelly can take up to two weeks to set up.
For Great Information, Ideas, Recipes and Tips go to: Ball Fresh Preserving
Use this great jelly to make Jalapeño-Lime Chicken~
**Note: Wear disposable gloves when cutting hot peppers; the oils can burn the skin. Avoid touching your face and eyes.
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