Spicy and delicious! Perfect eaten in a sandwich or to make into a glaze for chicken or pork tenderloin.
Course Canning
Keyword apple juice, jalapeno, jelly
Prep Time 20 minutesminutes
Cook Time 5 minutesminutes
Total Time 25 minutesminutes
Servings 61/2 pint jars
Author Lynn / Turnips 2 Tangerines
Ingredients
3cupsapple juice
1cupchopped, seeded jalapeno peppers
1cupwhite vinegar
7cupssugar
8 to 10dropsgreen pepper sauce (Tabasco)
23 oz each pouchesliquid fruit pectin
Instructions
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.