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Ingredients: 4 pounds of tart Granny Smith apples, unpeeled, chopped into big pieces, including the cores; 6 jalapeño chili peppers, sliced in half lengthwise, the seeds and ribs removed from 3 of them (for mildly hot jelly. If you want a hotter jelly leave the seeds and ribs in all of them.); 1 red bell pepper, seeds and ribs removed, chopped; 1 cup cranberries (optional but recommended, will help with color and with setting); 3 cups water; 3 cups Apple Cider vinegar; 5 cups sugar

www.carondeletkitchen.com

Jalapeno Pepper Jelly By Carondelet Kitchen YIELD: 4-5 half pint jars TIME: About 2 hours Homemade jalapeño pepper jelly with no added pectin! The jelly base co

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Candy thermometer
Fine-mesh sieve
Cheesecloth
Jelly bag
Mason jar
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Potato masher
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Ingredients

4 pounds of tart Granny Smith apples, unpeeled, chopped into big pieces, including the cores
6 jalapeño chili peppers, sliced in half lengthwise, the seeds and ribs removed from 3 of them (for mildly hot jelly. If you want a hotter jelly leave the seeds and ribs in all of them.)
1 red bell pepper, seeds and ribs removed, chopped
1 cup cranberries (optional but recommended, will help with color and with setting)
3 cups water
3 cups Apple Cider vinegar
5 cups sugar