Jalapeno Apple Jelly
My family and neighbors love it. Lots of flavor and just a little heat to make it interesting. I really hope you'll try it and tell me what you think.
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- 6 - 10
- 3 inch jalapeno peppers (seeded and chopped) the more jalapenos you add the hotter it will be.
- 6 c
- sweet peppers (seeded and chopped)
- 2 lb
- apples, granny smith
- 1 1/8
- orange peel (with all the pith you can get)
- 1 c
- white vinegar
- 1 c
- 3 Tbsp
- ball's granular pectin
- 5 c
- white sugar
- green food coloring (to your liking)
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.
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.
(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.