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Western-style Pepper Jelly
2 md Granny Smith apples; cored and chopped
1 md Green bell pepper; seeded and chopped
8 md Jalapeno peppers; halved
1 1/2 c Cider vinegar
5 c Sugar
1 3 oz. pkg Certo
1/4 c Green pepper; finely chopped
1/4 c Red bell pepper; finely chopped
1 sm Hot pepper; finely chopped
Coarsely chop first two ingredients. Place first 3 ingredients in Dutch oven with vinegar, sugar, and 1/4 cup water. Bring to boiling, reduce heat and boil gently, uncovered, for 10 minutes. Strain through a sieve, pressing gently with the back of a spoon to remove all liquid. (Should have 4 cups.) Discard pulp. Return liquid to pot; bring to boiling. Stir in pectin; return to boiling. Boil hard for 1 minute, stirring constantly. Stir in the finely chopped peppers. Pour into hot, sterilized 1/2 pt. canning jars, leaving 1/4" head space. Wipe rims, put on lids. Process in boiling water bath 5 minutes. Takes 2-3 days to jell. Makes 5 half-pints.