Zutaten für Apple Pepper Jelly From Concentrate
- 4 cups apple juice concentrate
- 4 cups granulated sugar
- 1 pouch (1.75 oz) powdered fruit pectin
- 3 cups water
- 1-2 cups crushed hot peppers (such as jalapeño)
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Zubereitung von Apple Pepper Jelly From Concentrate
- Measure 4 cups apple juice concentrate into a 6-8 quart saucepot.
- Add 3 cups water and stir until well combined.
- Add 1-2 cups crushed jalapeño peppers (or your preferred peppers); remove seeds for less heat. Let stand for 1 hour to infuse flavor.
- Measure 4 cups granulated sugar and set aside.
- Stir 1 pouch (1.75 oz) powdered fruit pectin into the apple juice mixture.
- Bring the mixture to a full rolling boil that cannot be stirred down, stirring constantly. This is crucial for proper setting.
- Immediately stir in the 4 cups of sugar.
- Return to a full rolling boil (a boil that cannot be stirred down) and boil hard for exactly 1 minute, stirring constantly.
- Remove from heat and let stand for 5 minutes to allow foam to settle.
- Skim off any foam from the surface.
- Immediately ladle the hot jelly into sterilized 8-ounce glass jars, leaving ¼-inch headspace.
- Process jars in a boiling water bath for 5 minutes. Ensure jars are fully submerged.
- Remove jars and let cool completely. You should hear a ‘pop’ sound as the jars seal.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
528g
Fat
0g
Carbs
46g
