Tart Granny Smith apples supply the pectin and cranberries give this spicy jelly its color.
We love jalapeno peppers!
We use them in so much of our cooking that I’ve taken to evenpickling my own.
Elise Bauer
This is also why sour cream tastes so good with spicy Mexican food.
Simple Tip!
If that happens to you, I suggest letting the jars sit.
Elise Bauer
My experience is that they tend to firm up over time.
It might take a few days or several weeks.
If you want a hotter jelly, leave the seeds and ribs in all of them.
Wear gloves, or plastic baggies, when scraping the seeds out of the peppers.
Then when you’re done, wash thoroughly in hot soapy water.
Stir occasionally to check that nothing is sticking to the bottom of the pan where it might burn.
Use a potato masher to mash up the apple pieces to the consistency of slightly runny applesauce.
If the mash is too thick, add more water.
Leave to strain for several hours (even overnight).
If you want a clear jelly, do not squeeze or force through the mesh.
Just let it drip.
You want to end up with about 4 cups of juice.
Measure the juice, then pour into a large, wide, thick-bottomed pot.
Add the sugar (7/8 cup for each 1 cup of juice).
Bring to a boil.
Cook for 10 to 15 minutes, using a metal spoon to skim off the surface scum.
A thermometer reading isn’t always the most reliable indicator of whether or not a jelly is done.
Allow the jelly to cool a few seconds, then push it with your fingertip.
If it wrinkles up, it’s ready.
Pour jelly into hotsterilized jarsto within 1/4 inch from the top.
Put clean lids on the jars and screw on the bands.
Let cool, then store in the refrigerator for up to 6 months.
