Apple Pepper Jelly

"From Dec 1984 Bon Appetit magazine. A recipe from Anne Lindsay Greer in Dallas."
 
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Ready In:
1hr
Ingredients:
8
Yields:
5 cups

ingredients

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directions

  • Bring apples and water to boil in heavy large saucepan. Reduce heat, cover and simmer until apples are falling apart, stirring occasionally, about 30 minutes. Cool 30 minutes.
  • Press apple mixture through a fine strainer into heavy large suacepan. Puree green peppers and chilies with 2 cups sugar in processor. Add to apples. Mix in remaining 3 cups sugar and vinegar. Boil over medium heat 10 minutes to blend flavors. Add pectin and boil exactly 2 minutes. Stir in red pepper. Pour into sterilized jars and seal. Shake jars occasionall as jelly cools to distribute peppers evenly. Store in cool dry place.

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RECIPE SUBMITTED BY

I am now semi-retired and an Empty Nester. I try to focus on lighter dishes for day to day menus. I still like to explore new food ideas. I look for smaller quantity dishes now. I am not vegetarian but I cook with more vegetables than meat now. I enjoy sharing desserts with family and my co-workers.
 
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