- 4 lbs apples, unpeeled, chopped into big pieces (including the cores)
- 6 jalapeño chili peppers, sliced in half lengthwise, the seeds and ribs removed from 3 of them (for mildly hot jelly. If you want a hotter jelly leave the seeds and ribs in all of them.)
- 1 green bell pepper (or red if you want the color), seeds and ribs removed, chopped
- 1 cup cranberries (optional but recommended, will help with color and with setting)
- 3 cups water
- 3 cups white vinegar
- 3 1/2 cups sugar (7/8 cup for each cup of juice)
The jelly is great served on crackers with cream cheese. Recipe and photo reprinted by permission from SimplyRecipes.com.
- Yield32 servings
- Prep time
- Cook time
- Total time
- In CategorySide dishes, Appetizer
- Combine the apple pieces, apple cores (needed for their pectin content), jalapeños, bell pepper, cranberries (if using), water and vinegar in a large pot.
- Bring to a boil and then reduce heat to medium-low, simmering for about 20 minutes, or until the apples, cranberries, and peppers are soft.
- Stir occasionally to make sure nothing is sticking to the bottom of the pan where it might burn.
- Use a potato masher to mash up the apple pieces to the consistency of slightly runny apple sauce. If the mash is too thick, add more water.
- Spoon the mash into a fine mesh sieve, muslin cloth, or a couple layers of cheesecloth, suspended over a large bowl. Leave to strain for several hours (even overnight).
- If you want a clear jelly, do not squeeze or force through the mesh. Just let it drip. If you want a fuller flavor jelly and don't mind that the result won't be clear, you can force some of the pulp through the mesh.
- If your pulp is too thick, and nothing is coming out, you can add an extra 1/2 cup or cup of water to it. (You want to end up with about 4 cups of juice).
- Measure the juice, then pour into a large, wide, thick-bottomed pot.
- Add the sugar (7/8 a cup for each cup of juice).
- Heat gently, stirring to make sure the sugar gets dissolved and doesn't stick to the bottom of the pan and burn.
- Bring to a boil. Cook for 10-15 minutes, using a spoon to skim off the surface scum.
- Continue to boil until a candy thermometer shows that the temperature has reached 220-222°F (8-10°F above the boiling point at your altitude).
- Additional time needed for cooking can be anywhere from 10 minutes to an hour or longer, depending on the amount of water, sugar, and apple pectin in the mix.
- Pour jelly into sterilized jars* to within 1/4" from the top and seal.
Makes approx. 4 half-pint jars.
- Calories: 105
- Fat Content: 0.1g
- Cholesterol Content: 0mg
- Sodium Content: 2mg
- Carbohydrate Content: 26.7g
- Fiber Content: 0.9g
- Sugar Content: 25.3g
- Protein Content: 0.2g