What ingredients do you use in Apple Pepper Jelly Recipe?Peppers (hot and bell) Apple Juice White Vinegar Sugar Powdered Fruit Pectin You will also need jelly jars, rings, and seals or freezer containers depending on how you plan to store your jelly.
What kind of Peppers should I use in Apple Pepper Jelly?Pepper preference totally depends on the level of heat you want. I like to use red chili pepper just to keep the nice red color consistent. I am also using red bell peppers. Some people use jalapenos and green bell pepper. It really is a personal preference. I do not remove the pepper seeds because they help add more heat to the jelly. You could remove them while chopping the peppers if you choose. Beware of how you handle the flesh of the peppers. It’s packed with oils that will burn your skin. Read these tips Hot Pepper Burn from Cayenne Diane about the precautions you should be taking before, during and after handling hot peppers. You can always add a few drops of red or green food coloring to your finished batch to enhance the color.
What equipment do I need to make apple pepper jelly?Knife Cutting Board Measuring Cups (liquid and dry) Stove Saucepan Spoon Ladle Sterilized jelly jars, rings, seals or freezer containers.
How do you store apple pepper jelly?I just seal mine and put them straight in the refrigerator or freezer. So if you don’t have jars available, freezer containers will work just fine. Penn State Extension has an informative handout on the proper way to (click here—>) Preserve Jelly, Jams, and Spreads. Make sure you are keeping your food safe. Canning any foods is really an exact science. If all else fails you can freeze your jelly and thaw in the refrigerator until ready for use.
Recipe to pin or printThis makes a great made at home gift item, too! People love homemade gifts from your kitchen. Updated March 22, 2019
- ¾ Cup Red pepper, fine chopped
- 5 Hot Peppers, Finely chopped chili or jalapeno
- 1 ¾ Cup Apple Juice
- ¼ Cup White Vinegar
- 3 Cups Sugar
- 1 Pouch Fruit Pectin, 1 3/4 oz
- n a large pot, add your red pepper and hot pepper.
- Add white vinegar
- Add Apple Juice
- Stir well and let sit for about 20 minutes.
- Add Sugar.
- Stir until well blended.
- Bring mixture to a rolling boil on high.
- Continue to boil for one minute.
- Reduce heat to medium.
- Stir in Pectin.
- Continue to stir constantly and cook for 7 minutes.
- Immediately ladle jelly into sterilized jars.
- Wipe rims and add seals
- Put rings on loosely and let cool until sealed.
Makes 4 - ½ pint jars. I store mine in the refrigerator or freezer, just because it’s easier for me.