Title: Apple-Pepper Jelly
Categories: Toppings
Yield: 4 Servings
| 2 | c | Water |
| 6 | oz | Frozen apple juice; thawed |
| 1 3/4 | oz | Powdered fruit pectin; 1 pk |
| 3 3/4 | c | Sugar |
| | | Red pepper; crushed,to taste |
| 1/8 | ts | Red food coloring |
Stir the water, apple juice concentrate and pectin in a 3-quart saucepan,
until the pectin is dissolved. Heat to boiling, stirring constantly. Add
the sugar and red pepper then heat to a rolling boil, stirring constantly.
Remove from the heat and strain. Add the red food color. Immediately pour
into hot sterilized jars or glasses or freezer containers. Cover tightly
and cool. Refrigerate no longer than 4 weeks or freeze no longer than 2
months. Serve with meat. Makes 4 half pints of jelly. GRAPE JELLY:
Substitute 1 can (6 oz) of frozen grape juice concentrate for the apple
juice concentrate. Omit the red pepper and food color. TANGERINE JELLY:
Substitute 1 can (6 oz) frozen tangerine juice concentrate for the apple
juice concentrate. Omit red pepper and food color.