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Pickling & Jelly
Jelly3

Shanna's Apple Jalapeno Jelly

2 medium cooking apples (such as Granny Smith or Jonathan) , cored and coarsely chopped (about 2 cups)
OR 2 cups fresh cranberries
1 medium green sweet pepper, seeded and coarsely chopped (3/4 cup)
6 Jalapeno peppers, halved* -- (6 to 8) (or equivalent in Datils, Chimayos, or Chipotles)
1 1/2 cups cider vinegar
5 cups sugar
1/4 cup water (for cranberry jelly use cranberry juice)
1/2 a 6-ounce package fruit pectin (1 foil pouch)
1/4 cup finely chopped green sweet pepper
1/4 cup finely chopped red sweet pepper
1 small banana pepper, finely chopped
In a 4- or 5-quart Dutch oven combine apples (or cranberries), the coarsely chopped green pepper, jalapeno peppers, vinegar, sugar, and water (or cranberry juice). Bring to boiling; reduce heat. Boil gently, uncovered, for 10 minutes. Strain mixture through a sieve (I use cheesecloth), pressing with the back of a spoon to remove all liquid (should have 4 cups). Discard pulp.

Return liquid to Dutch oven; bring to boiling. Add pectin; return to boiling. Boil hard for 1 minute, stirring constantly. Remove from heat. Stir in the finely chopped green and red sweet peppers and the banana pepper. Pour into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe rims; adjust lids. Process in boiling-water bath for 5 minutes (start timing after water boils). Remove from water bath; cool on wire rack till set (jelly will take 2 to 3 days to set). Store jars in a cool, dark place up to 3 months. Makes about 5 half-pints (70, 1-tablespoon servings).

Spoon this spunky jelly atop corn bread muffins or brush over chicken or turkey during the last 10 minutes of roasting.

Note: Chopped pepper pieces will float to top upon standing.