I’m so excited about this Apple-Pepper Jelly because it’s my very own recipe … one I put together based on the success I’ve had with my Garlic-Onion Jelly! It’s just the right amount of “sweet,” with a little bit of “bite” from the jalapeno peppers! Serve over cream cheese on crackers, or baste on a pork loin or grilled chicken … yummmmmm!
1 3/4 cup dry white wine (can use cooking wine)
1/4 cup white wine vinegar
2 medium apples, diced (I use Honey-Crisp, but any crunchy apple will work)
2 Jalapeno peppers, diced
2 small red peppers, diced
3 1/2 cups sugar
1 pkg. Sure-Jell (pectin)
5 -1/2 pint canning jars
In a large stock pot stir together the wine, vinegar, diced apples, diced jalapeno peppers and sure-jell. Bring mixture to a rolling boil over med-high heat stirring constantly.
Quickly stir in sugar and bring back to a rolling boil. Boil and stir 1 minute; ladle mixture into half-pint (8 oz) canning jars.
Put jars in a boiling water bath (any large stock pot will do with a rack on the bottom and the water covers the jars completely by 1-2″).
Cover and bring to a boil; reduce heat slightly and continue to boil 10 minutes.
Remove jars from boiling water bath and allow to cool on a kitchen towel, gently shaking jars from time to time to evenly distribute the apples and peppers. Mixture will be “jelling” as you do this.
Cooled jars can then be placed in kitchen cabinet; will keep for a year or more. Keep any open jars in the refrigerator.
Yield: 5 – half pint (8 oz) jars