It Must Be Jelly Cuz Jam Don't Shake Like That! |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This hot pepper jelly is very easy to make. You can use the jelly on your toast or bagel or as a baste for your grilled chicken. It is very versatile. Melt it over some room temperature cream cheese and serve some crackers and chips with it. It really is yummy! Ingredients:
1 liter apple juice (clear) |
1 lemon, peeled and juiced |
2 jalapenos, one red and one green, minced |
3 cups sugar |
Directions:
1. Put the apple juice in a large pot to avoid boil overs and add peppers, lemon juice, lemon peel, and sugar, stirring to dissolve the sugar.
2. Heat over high heat until boiling and continue stirring and boiling until jelly sheets on a cool plate. Remove from heat and skim foam and remove lemon peel.
3. Ladle into hot sterilized 1/2 pint jars leaving 1/4 inch headspace, wipe the rims with a clean damp cloth and cap and band.
4. Process 5 minutes from the time the water returns to boiling.
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