Preparation time:45 minutes
Serves:4 cups jelly
6 Green apples chopped
2 Jalapenos finely chopped
5-6 cups sugar
1/4 cup vinegar
pin drop of green food color(Optional)
1.Take the apples in a pan and add enough water to just cover them and let cook until they are soft.Puree them and extract the juice through a strainer.
2.Transfer back to pan, add the sugar,jalapenos,color and vinegar and let cook until you obtain a rolling boil and turn off the stove.
3.Strain the jelly and put in airtight glass jars and close the lids and keep in refrigerator once cool .
Cooking and straining instead of directly extracting apple juice extracts the pectin from the skin and core and we wont need any preservatives in the jelly.
If you want the jalapenos to remain in bright green color add them just before removing the jelly from the stove and stir.
This jelly goes well with cheese and crackers specially cream cheese, brie, goat cheese, mozzarella, Camembert cheeses in savory applications not really for spreading on bread and jam.