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Apple Pepper Jelly from (Concentrate)

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“Use what ever peppers you want. I use jalapeño peppers.”
READY IN:
1hr 20mins
YIELD:
7 8-ounce jars
UNITS:
US

Ingredients Nutrition

  • 1 -11 12 ounce apple juice concentrate (frozen)
  • 4 12 cups sugar
  • 1 (1 3/4 ounce) package pectin
  • 3 cups water
  • 2 cups hot peppers (crushed)

Directions

  1. Measure juice into a 6-8 quart saucepot.
  2. Add 3 cups water and stir.
  3. Add crushed hot peppers let stand for 1 hour.
  4. Measure sugar and set aside.
  5. Stir Fruit Jell pectin into juice and stir.
  6. Bring to a full rolling boil, stirring constantly.
  7. At once stir in sugar.
  8. Bring to a full rolling boil, one that cannot be stirred down.
  9. Stirring constantly, boil hard for 1 minute.
  10. Remove from heat.
  11. Skim off foam.
  12. Immediately ladle into hot glass jars, leaving ½-inch head space.
  13. Process for 5 minutes in a boiling bath water.
  14. Makes 7/8-ounce jars.

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