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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Apple-Pepper Jelly

Recipe Tags: Fruit Recipes

Date Added: December 03, 2009


2 Cups Water reserved from cooking
6 Ounces Apple Juice thawed
1 3/4 Ounces Fruit Pectin 1 pk
3 3/4 Cups Sugar
1 Unit Red Pepper crushed,to taste
1/8 Teaspoon Red Food Color (optional)
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1. Stir the water, apple juice concentrate and pectin in a 3-quart saucepan, until the pectin is dissolved.

2. Heat to boiling, stirring constantly. Add the sugar and red pepper then heat to a rolling boil, stirring constantly.

3. Remove from the heat and strain. Add the red food color.

4. Immediately pour into hot sterilized jars or glasses or freezer containers.

5. Cover tightly and cool. Refrigerate no longer than 4 weeks or freeze no longer than 2 months.

6. Serve with meat. Makes 4 half pints of jelly.

7. GRAPE JELLY: Substitute 1 can (6 oz) of frozen grape juice concentrate for the apple juice concentrate.

8. Omit the red pepper and food color. TANGERINE JELLY: Substitute 1 can (6 oz) frozen tangerine juice concentrate for the apple juice concentrate.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Food Color, Natural Sweeteners, Fructose Malabsorption, Apple allergies.
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