Four Pepper-Apple Jelly Recipe

Posted by
Rate It!
Four Pepper-Apple Jelly
Add your photo!
Ingredients
10
Count
Nutrition
4994
Calories
Comments Print recipe

Ingredients:

Directions:

  1. Follow steps 1 through 4 of Canning Instructions, using five pint-size jars.
  2. Stem jalapeños. Seed and finely dice enough to make 1/4 cup (see Notes). Coarsely chop remaining jalapeños (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.
  3. In an 8- to 10-quart pan, combine coarsely chopped jalapeños, 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.
  4. Return liquid to pan; add diced jalapeños, 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). Remove from heat immediately.
  5. Skim and discard any foam from jelly.
  6. 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).
  7. Sunset's Canning Tips:
  8. 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.
  9. 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.
  10. 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.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 4993.66 Kcal (20907 kJ)
Calories from fat 17.24 Kcal
% Daily Value*
Total Fat 1.92g 3%
Cholesterol 5.08mg 2%
Sodium 117.15mg 5%
Potassium 532.09mg 11%
Total Carbs 1245.74g 415%
Sugars 1208.42g 4834%
Dietary Fiber 5.77g 23%
Protein 7.58g 15%
Vitamin C 1428.8mg 2381%
Vitamin A 19.1mg 637%
Iron 196.1mg 1089%
Calcium 35.6mg 4%
Amount Per 100 g
Calories 175.92 Kcal (737 kJ)
Calories from fat 0.61 Kcal
% Daily Value*
Total Fat 0.07g 3%
Cholesterol 0.18mg 2%
Sodium 4.13mg 5%
Potassium 18.74mg 11%
Total Carbs 43.89g 415%
Sugars 42.57g 4834%
Dietary Fiber 0.2g 23%
Protein 0.27g 15%
Vitamin C 50.3mg 2381%
Vitamin A 0.7mg 637%
Iron 6.9mg 1089%
Calcium 1.3mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 99.2
    Points
  • 136
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • sodium free,
  • cholesterol free

Bad Points

  • High in Sugar

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top