** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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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