Jalapeno Apple Jelly Recipes

Steps:

• Spoon out apple jelly into a saucepan.
• Add chopped jalapenos.
• Bring to a boil and let boil for 2 minutes.
• (This could also be done in a microwave).
• You can add a drop or two of food coloring if you want.
• Pour mixture into sterilized jar and lid; turn upside down for 5 minutes, then upright and it will seal.
• Or you can do it the lazy the way like I did- I poured it back into the jar I bought the apple jelly in (didn't even rinse the jar out), tightened the lid on and turn upside down and it sealed itself again.
• (I should put a disclaimer that I am not sure if you should do it the lazy way or not-but I keep the jar in the frig-no worries!).

Steps:

• 1. Wash all the fruit with mild soapy water and rinse. Remove the top of the peppers and any bad spots, cut them in half and remove all the seeds and put in a 6 or 8 cup measure. I used mini sweet peppers and green peppers because that is what I had in my garden. I used all colors.
• 2. Core the apples remove any bad spots and divide into 8 pieces and put in a bowl. Peel one good size orange keeping as much of the pith (white) as you can. Note: I left the peel in large pieces so the pith would not make the jelly bitter.
• 3. Measure out the water and vinegar. Using your blender grind up the fruit as small as you can using the vinegar water to help emulsify the fruits. Pour all of this into a LARGE pot.
• 4. Measure out the sugar and mix the pectin into it and set aside.
• 5. Place the pot of fruit on the stove over medium high heat. Stirring constantly bring it to a rolling boil.
• 6. Ladle the fruit and juice out of the pot and put it through a sieve pressing the fruit as you go to remove all the juice. Once the juice is out of the fruit discard the pulp and continue this process until all the fruit and juice have been separated. (If you want a clear jelly now is the time to strain the juice through a cheese cloth.) We like the extra texture of the fruit so we don't strain the juice.
• 7. Return the juice to the pot and stir in the sugar/pectin mixture. Add the food coloring to the shade desired. Bring to a rolling boil and cook until the juice is glossy. Turn off the heat. I always check the jell factor by placing a small amount in an ice water bath (see the picture) if it has not jelled enough I put it back on the heat to boil a little longer. Turn off the heat and pack into 6 8oz jars. Give or take a little. Put the sterile lids and rings on tightly and water bath as needed.

Steps:

• Bring apples and water to boil in heavy large saucepan.
• Reduce heat, cover and simmer until apples are falling apart, stirring occasionally, about 30 minutes.
• Cool 30 minutes.
• Press apple mixture through fine strainer into heavy large saucepan.
• Puree green peppers and chilies with 2 cups sugar in processor or blender.
• Add to apples.
• Mix in remaining 3 cups sugar and vinegar.
• Boil over medium heat 10 minutes to blend flavors.
• Add pectin and boil exactly 2 minutes.
• Stir in red pepper.
• Pour into sterilized jars and seal.
• Shake jars occasionally as jelly cools to distribute peppers evenly.
• Store in cool dry place.

Steps:

• In a large saucepan, combine sugar, apples, vinegar, green pepper, jalapenos and water. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Strain mixture and return to pan. Stir in food coloring. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Ladle hot mixture into five hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool. Serve with cream cheese on crackers.

Steps:

• Combine the green bell pepper and 12 jalapeno peppers in the container of a food processor or blender. Process until finely chopped. This can be done in batches, if the peppers do not fit.
• Transfer the peppers to a large saucepan, and stir in the cider vinegar. Bring to a boil, and let simmer for 15 to 20 minutes. Strain the mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.
• Return the liquid to the saucepan, and stir in the salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in the liquid pectin.
• Stir in the remaining jalapeno peppers, and ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.