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Jalapeño Apple Jelly
Serve this spicy, amber colored jelly on cornbread, turkey or ham sandwiches or on sourdough biscuits. Spoon a few tablespoons over a block of soften cream cheese for an instant appetizer. Jalapeno apple jelly makes a great glaze for baked or grilled chicken, pork tenderloin, ham or even salmon. My hubby loves a smear on his ham sandwich. Like Monte Cristo sandwiches? Apple jalapeno jelly would be perfect.
Spicy and delicious! Perfect eaten in a sandwich or to make into a glaze for chicken or pork tenderloin.
- 3 cups apple juice
- 1 cup chopped, seeded jalapeno peppers
- 1 cup white vinegar
- 7 cups sugar
- 8 to 10 drops green pepper sauce (Tabasco)
- 2 3 oz each pouches 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.
Pepper jelly can take up to two weeks to set up.
Spicy Rhubarb Jam is a super delicious spicy jam made with that springtime favorite, Rhubarb! For Great Information, Ideas, Recipes and Tips go to: Ball Fresh Preserving. Use this great jelly to make Jalapeno Lime Chicken~