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May 30, 2007 | |
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Ingredients |
Instructions |
1/2 to 1 cup finely chopped Jalepeno Peppers |
Cook all ingredients in a small sauce pan. Bring to a boil, stirring frequently. Boil for 3 mins. and set aside. In a large sauce pan, mix 3 cups clear Apple Juice, 1/2 cup Light Corn Syrup, and 5 cups Sugar. Cook over medium heat until at full boil. Add pepper mixture. In small bowl, mix 1 box of Sure Jell and 3/4 cup White Wine Vinegar until smooth. Add this liquid in large sauce pan and bring to a boil for 1 minute. Remove from heat. Add food coloring, 3-5 drops. Skim off foam, pour into hot sterile jars and seal. Makes 8 pints. |
1/4 cup Sugar | |
1/4 cup Water | |
3 cups clear Apple Juice | |
1/2 cup Light Corn Syrup | |
5 cups Sugar | |
1 box Sure Jell | |
3/4 cup White Wine Vinegar | |