Serve this spicy, amber colored jelly on cornbread,
sandwiches or biscuits.
Serve over cream cheese for an instant appetizer.
Jalapeno Apple jelly makes a great glaze for baked or
grilled chicken, pork tenderloin or ham.
chopped, seeded jalapeno peppers
8 to 10 drops
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.
- Pepper jelly can take up to two weeks to set up.
**Note: Wear disposable gloves when cutting hot peppers; the oils can burn the skin.
Avoid touching your face and eyes.