Apple Pepper Jelly Recipe

Ingredients for Apple Pepper Jelly

• Granny Smith Apples
• 1 cup water
• Green Bell Peppers
• Jalapeno Chiles
• 5 cups granulated sugar
• Cider Vinegar
• Liquid Pectin
• Red Bell Peppers

How to Make Apple Pepper Jelly

1. Combine 4 cups peeled, cored, and chopped apples with 1 cup water in a large, heavy-bottomed saucepan.
2. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until apples are completely softened and falling apart, stirring occasionally (approximately 30 minutes).
3. Allow the apple mixture to cool for 30 minutes.
4. Press the cooled apple mixture through a fine-mesh sieve or food mill into a clean, large saucepan. Discard the solids.
5. In a food processor or blender, puree 1 cup chopped green bell peppers, 1/2 cup chopped jalapeños (or other chili peppers to taste), and 2 cups granulated sugar until smooth.
6. Add the pepper puree to the strained apples in the saucepan.
7. Stir in 3 cups granulated sugar and 1/2 cup apple cider vinegar.
8. Bring the mixture to a boil over medium heat, and boil for 10 minutes, stirring occasionally, to allow flavors to meld.
9. Stir in 1 box (1.75 ounces) liquid pectin. Bring back to a rolling boil and boil exactly 1 minute, stirring constantly.
10. Remove from heat and stir in 1/4 cup finely chopped red bell pepper for added color and texture.
11. Carefully ladle the hot jelly into sterilized half-pint jars, leaving 1/4 inch headspace.
12. Wipe the jar rims clean, and seal with lids and rings. Process in a boiling water bath for 10 minutes (adjust according to altitude).
13. Allow jars to cool completely. You should hear a satisfying “pop” as the jars seal. Store in a cool, dark, and dry place.