Jalapeno Apple Jelly
|Cooking Method:||Stove Top|
|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|
Have you considered Holland House
|3 Tbsp||ball's granular pectin|
|5 c||white sugar|
|green food coloring (to your liking)|
OK I looked here and all over the internet and couldn't find a Jalapeno Jelly recipe I really liked so I made up my own. I was short on pectin so I added fresh apples an the peel of an orange to make up the difference. It turned out so well I plan on keeping them in.
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.
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.