Stir the water, apple juice concentrate and pectin in a 3-quart saucepan, until the pectin is dissolved. Heat to boiling, stirring constantly. Add the sugar and red pepper then heat to a rolling boil, stirring constantly. Remove from the heat and strain. Add the red food color. Immediately pour into hot sterilized jars or glasses or freezer Cover tightly and cool. Refrigerate no -- ¥ longer than 4 weeks or freeze no longer than 2 months. Serve with meat.

Makes 4 half pints of jelly.

From: SOAR - the Searchable Online Archive of Recipes
Posted By:shade
Post Date: Fri, 11 Jul 1997