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.

From: Gareth the ChileKnight, GarryMass@aol.com
Posted By: Gareth the ChileKnight, Via: Chile Head Mailing List
Post Date: Tue, 26 Sep 2000