Hot Pepper-Apple Preserves

Title:
Hot Pepper-Apple Preserves

Yield:
24 Servings

Categories:
Canning,
Preserves,
Gifts,
Jams
& jell




Ingredients:





     5 c  Sugar


     2 c  Water


     8 lg Tart apples; chopped


    15    Jalapeno; chopped






 Pour sugar into a heavy 5 qt pot; stir in water til well blended. Bring


 mixture to a boil over high heat, stirring often. Reduce heat to medium and


 cook, uncovered, for 10 to 15 minutes. Pare and core apples; cut into small


 chunks, to make about 8 cups. Slice thinly or chop the peppers. Add apples,


 and peppers to sugar-water mixture. Cook (boiling gently) over med. heat,


 stirring occasionally, for 35 to 40 minutes or til preserve is thickened


 and apples are translucent. Meanwhile, prepare 6 half-pint canning jars.


 Fill jars to within 1/8 inch of rim. Wipe clean and place lids and rings on


 screwing on as tight as comfortable. Let cool on a towel out of a draft;


 then press lids with your finger. If they stay down, they're sealed. Label


 and store in a cool, dark area. If not sealed, store in refrigerator. Makes


 6 half pints. This is especially good with cream cheese on crackers.


 


 NOTES : I used red jalapenos but I'm sure any hot pepper will do just as


 well.


 Recipe by: Peg Enroughty


 


 Posted to MC-Recipe Digest V1 #900 by PegVA@aol.com on Nov 11, 1997