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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
6 cup(s) chopped tart apples |
2/3 cup(s) distilled white vinegar |
2 cup(s) granulated sugar |
2 hot seasoning peppers |
Directions:
1. Makes about 1.5 lb
2. Put the apples in a large heavybottomed saucepan along with the vinegar and 2 cups water. Bring to a boil, then lower the heat slightly and simmer for 2025 minutes, or until the apples are very soft and pulpy.
3. Hang a jelly bag over a large bowl and pour the apple pulp into the bag. Let the pulp strain through overnight.
4. Transfer the strained juice to a large kettle, add the sugar and 1 seasoning pepper and heat gently, stirring constantly, until the sugar has dissolved. Bring to a boil, then continue to boil vigorously for about 5 minutes until a teaspoon of the jelly placed on a cold saucer wrinkles when a finger is pulled across the surface. Alternatively, use the sheeting. Discard the seasoning pepper.
5. Remove the kettle from the best and skim off any foam. Seed and finely chop the remaining seasoning pepper, then stir into the jelly. Pour the jelly immediately into warmed sterilized 1cup jelly glasses, filling them to within 1/4 inch of the tops. Seal with 1/8 inch melted parafin. Cool, cover and store for up to 9 months.
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