Four Pepper-Apple Jelly

Name: Four Pepper-Apple Jelly
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 710 milliliters apple cider vinegar; 1 teaspoons butter (optional; see; 50 grams box dry MCP, Sure-Jell, or Ball Fruit Jell pectin; 907 grams tart green apples such as Granny Smith; 118 milliliters finely diced green bell pepper (see Notes); 340 grams fresh jalapeño chiles; 118 milliliters finely diced red bell pepper (see Notes); 2 liters sugar; 340 grams yellow bell peppers (about 2); 4 servings Canning Instructions

Four Pepper-Apple Jelly might be just the condiment you are searching for. Watching your figure? This gluten free and vegetarian recipe has 2192 calories, 3g of protein, and 2g of fat per serving. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of apple cider vinegar, ball fruit jell pectin, bell peppers, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Follow steps 1 through 4 of Canning Instructions, using five pint-size jars.

Stem jalapeos. Seed and finely dice enough to make 1/4 cup (see Notes). Coarsely chop remaining jalapeos (do not seed); you should have 2 cups. Core and coarsely chop apples; you should have 5 1/2 cups. Stem, seed, and coarsely chop yellow bell peppers; you should have 2 cups.

Ingredients you will need

Yellow Pepper

Apple

In an 8- to 10-quart pan, combine coarsely chopped jalapeos, apples, and yellow bell peppers; vinegar; and 1/2 cup water. Bring to a boil over high heat, stirring often; reduce heat and simmer, stirring occasionally, until apples are tender when pierced, about 10 minutes. Gently press mixture through a fine strainer set over a large bowl; discard vegetable mixture or save for other uses. Rinse and dry pan.

Ingredients you will need

Yellow Pepper

Vegetable

Vinegar

Apple

Water

Equipment you will use

Sieve

Bowl

Frying Pan

Return liquid to pan; add diced jalapeos, red and green peppers, butter (if using), and pectin. Bring to a rolling boil over high heat, stirring often. Stir in sugar; when mixture resumes boiling, stir for exactly 2 minutes if using MCP pectin (1 minute if using Sure-Jell or Ball Fruit Jell).

Ingredients you will need

Green Pepper

Butter

Pectin

Fruit

Sugar

Equipment you will use

Frying Pan

Remove from heat immediately.

Skim and discard any foam from jelly.

Ingredients you will need

Jelly

Follow steps 5 through 11 of Canning Instructions, leaving 1/4 inch of headspace in each jar and processing jars for 5 minutes (see Notes).

Add butter to jams and jellies to prevent foam from forming during cooking. If you omit the butter, skim off the foam before ladling jam or jelly into jars. The recipe will yield about 1/4 cup less.

Ingredients you will need

Gummies

Butter

Jelly

Jam

Measure all the sugar into a bowl before beginning the recipe. Many canning recipes call for a large volume of sugar to be added when a mixture is already boiling; measuring ahead simplifies this step and prevents mistakes.

Ingredients you will need

Sugar

Equipment you will use

Bowl

Use a ruler to measure volume. Some recipes call for a mixture to be reduced by a certain amount. To ascertain this easily, insert a clean, wood ruler into the pan before cooking and measure how far up the mixture comes. Then cook as directed until it has reduced by the percentage specified. For example, if uncooked mixture measures 4 inches in pan and recipe says to reduce by half, cook it down to 2 inches.

Equipment you will use

Frying Pan