Here's a picture of a few jars of the Jalapeño Apple Spread and my regular apple jelly that I made. An older post about making jelly is here. It's definitely darker than the last batch I made up. I think that's because the apple juice I used was pretty red so I added more green dye otherwise it would have been purple. Eeeek!
You will need a water canner and canning jars for this. In the summer time Walmart sells these supplies, but this time of year my choices are limited, but I know I can always get what I need at Meijer. Getting into canning probably costs about $60-$70 to get into but the investment will last for years and years. I've seen a canning combo too that includes the pot and tongs and funnel and other accessories which is a good way to get started.
Here's my recipe for Jalapeño Apple Spread:
Prepare the water canner, the jars, and lids following standard canning instructions. Don't forget to get out your funnel, bands, tongs and what not.
- 2/3 cups jalapeño, minced (4-5 large jalapeños should do or 6-7 small ones) I use the seeds too.
- 2 1/2 cups apple juice. I use my own that I make from the peels when making applesauce, but regular store bought un-sweetened apple juice is fine.
- 2 tablespoons vinegar, white is fine
- 6 cups of sugar, you can reduce this in half, quarter, or none if you use no-sugar needed pectin (below)
- 3/4 cups water
- 1/2 teaspoon butter, this keeps the mixture from foaming when cooking and helps get a clear jelly
- 1 packet of pectin, I like to add one extra teaspoon of pectin to ensure the jelly sets up but it's not supposed to be needed.
- green food coloring, 4 drops should do, but color as you like or skip all together
- In a bowl mix the first 4 ingredients and set aside
- In a 6-8QT pot add water, butter and slowly stir in the pectin.
- Heat the pectin mixture on the stove to a hard boil that you can't stir away.
- Add the jalapeño mixture and the food coloring to the pot
- Bring to a hard boil that won't stir away. Boil for 1 minute once it won't stir away.
- Strain the liquid into a bowl to remove the jalapeño
- Optional: I like to stir 1/4-1/3 cups of the strained jalapeño back into the jelly; it gives it a hot look!
- Ladle into prepared jars, wipe the rim, apply the lid and band
- Process 10 minutes after the water begins to boil again.
- Remove from canner and set 2" apart on many layers of newspaper to protect your counter
- They will seal with a pop very fast!
- Let sit over night. Remove bands and wipe the jars clean. Label and store in a cool place out of direct sunlight.
Great on variety crackers with a tad of cream cheese!