Rose & Joe's

Recipe Wednesday
May 30, 2007

Jalapeno Jelly




1/2 to 1 cup finely chopped Jalepeno Peppers

Cook all ingredients in a small sauce pan. Bring to a boil, stirring frequently. Boil for 3 mins. and set aside. In a large sauce pan, mix 3 cups clear Apple Juice, 1/2 cup Light Corn Syrup, and 5 cups Sugar. Cook over medium heat until at full boil. Add pepper mixture.

In small bowl, mix 1 box of Sure Jell and 3/4 cup White Wine Vinegar until smooth. Add this liquid in large sauce pan and bring to a boil for 1 minute. Remove from heat. Add food coloring, 3-5 drops. Skim off foam, pour into hot sterile jars and seal. Makes 8 pints.

1/4 cup Sugar
1/4 cup Water
3 cups clear Apple Juice
1/2 cup Light Corn Syrup
5 cups Sugar
1 box Sure Jell
3/4 cup White Wine Vinegar