I had a brain storm and it paid off! I used a recipe I have for Ginger-Apple Preserves and substituted the last of my Jalapeno crop (all red now) for the crystalized ginger. I came up with Hot Pepper-Apple Preserves. Sweet and HOT! How does this apply to the Hard Candy topic, you ask? Well, the last batch stayed on the heat alittle too long and got to the consistency of Caramel. It tasted great and I think if you cooked it alittle longer (hard crack) it would make superb candy.

Pour sugar into a heavy 5 qt pot; stir in water til well blended. Bring mixture to a boil over high heat, stirring often. Reduce heat to medium and cook, uncovered, for 10 to 15 minutes. Pare and core apples; cut into small chunks, to make about 8 cups. Slice thinly or chop the peppers. Add apples, and peppers to sugar-water mixture. Cook (boiling gently) over med. heat, stirring occasionally, for 35 to 40 minutes or til preserve is thickened and apples are translucent. Meanwhile, prepare 6 half-pint canning jars. Fill jars to within 1/8 inch of rim. Wipe clean and place lids and rings on screwing on as tight as comfortable. Let cool on a towel out of a draft; then press lids with your finger. If they stay down, they're sealed. Label and store in a cool, dark area. If not sealed, store in refrigerator.
Makes 6 half pints.
This is especially good with cream cheese on crackers.
NOTES : I used red jalapenos but I'm sure any hot pepper will do just as well.

From: Peg Enroughty
Posted By: Peg Enroughty
Post Date: Tue, 11 Nov 1997