Apple-Pepper Jelly
 
Author:
Recipe type: Jams and Jellies
Serves: 4 Cups
Ingredients
  • 2 Cups water
  • 6 ounces frozen apple juice; thawed
  • 1 3/4 ounce powdered fruit pectin; 1 package
  • 3 3/4 Cups sugar
  • 1 red pepper; crushed, to taste
  • 1/8 teaspoon red food coloring
Instructions
  1. Stir the water, apple juice concentrate and pectin in a 3-quart saucepan, until the pectin is dissolved.
  2. Heat to boiling, stirring constantly.
  3. Add the sugar and red pepper then heat to a rolling boil, stirring constantly.
  4. Remove from the heat and strain.
  5. Add the red food color.
  6. Immediately pour into hot sterilized jars or glasses or freezer containers. Cover tightly and cool. Refrigerate no longer than 4 weeks or freeze no longer than 2 months.
  7. Serve with meat.
  8. Makes 4 half pints of jelly.
  9. GRAPE JELLY: Substitute 1 can (6 oz) of frozen grape juice concentrate for the apple juice concentrate. Omit the red pepper and food color.
  10. TANGERINE JELLY: Substitute 1 can (6 oz) frozen tangerine juice concentrate for the apple juice concentrate. Omit red pepper and food color.
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.