Sweet Chili Pepper Jelly
2 small bell peppers (green & yellow), finely chopped
10 Hawaiian red chili peppers, diced
2 cans apple juice concentrate
½ cup white vinegar
1 (5-pound) bag of white granulated sugar
3 (3-ounce) packages of liquid pectin
In a large sauce pot on medium heat combine peppers, apple juice, and vinegar.
Slowly stir in bag of sugar. Make sure to stir constantly until all the sugar is dissolved.
Turn the heat up to high and bring the mixture to a full rolling boil for 1-2 minutes. Lower the heat back to medium heat. Add pectin (following package directions) and stir until incorporated. Remove from heat and skim off foam with metal spoon and cool jelly until slightly gelled (about 10 minutes). Pour into prepared jars; seal*. Best served over cream cheese and eaten with crackers or used as a sauce for chicken wings or fresh corned beef.
Approximate Nutrient Analysis per Tablespoon serving:
50 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 0 mg sodium, 13 g carbohydrate, 0 g fiber, 8 g sugar, 0 g protein
*Note: Because of possible mold contamination, paraffin or wax seals are no longer recommended for any sweet spread. To prevent growth of molds and loss of good flavor or color, fill products hot into sterile Mason jars, leaving 1/4-inch headspace, seal with self-sealing lids, and process 5 minutes in a boiling-water canner. (The National Center for Home Food Preservation).
Featured in the Star-Advertiser on 11-30-2011.