No Cook Hot Pepper Jelly

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No Cook Hot Pepper Jelly

 

 

Ingredients:

1 jar pickled jalapeno peppers -- drained, seeded and

-- chopped (10 1/2

-- oz.)

3 cups bottled apple juice

3 tablespoons vinegar

6 cups sugar

Few drops green food coloring

 

 

Cooking Directions:

 

Rinse clean plastic containers and lids with boiling

water.

 

Pour fruit juice into a large bowl with chopped

jalapeno peppers, and

vinegar.

 

Measure sugar into separate bowl. (Scrape extra sugar

off cup to level

for exact measure.)

 

Stir sugar into fruit juice. Set aside for 10 minutes,

stirring

occasionally.

 

Mix water and fruit pectin in small saucepan. (It may

be lumpy before

cooking). Bring mixture to boil over high heat,

stirring constantly.

Continue boiling and stirring for 1 minute.

 

Stir hot fruit pectin mixture into fruit juice

mixture. Stir constantly

for 3 minutes. (A few sugar crystals may remain.) Add

a few drops of

green food coloring if desired.

 

Fill all containers to within 1/2 " of tops. Wipe off

top edges of

containers; quickly cover with lids. Let stand at room

temperature for 24

hours, then place in freezer. After opening store in

refrigerator.

 

Makes 7 cups.