Apple Pepper Jelly from Concentrate
Sweet, spicy, and utterly irresistible, this Apple Pepper Jelly from Concentrate is a versatile homemade spread that balances fruity sweetness with a zesty kick. Made with a base of frozen apple juice concentrate, red and green bell peppers, and a touch of fiery jalapeño, this recipe delivers a gorgeous medley of flavors that’s perfectly complemented by a splash of tangy white vinegar. Liquid pectin ensures the ideal jelly texture, making it perfect for spreading on crackers, glazing meats, or pairing with creamy cheeses. This 4-serving batch comes together in just an hour and is preserved with the simplicity of water-bath canning, making it a delightful addition to your pantry or an unforgettable homemade gift. If you're looking for an easy apple pepper jelly recipe with bold flavor and stunning color, this is it!
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Recipe Information
Ingredients
- 12 ounces Frozen apple juice concentrate
- 3.5 cups Granulated sugar
- 1 medium Red bell pepper
- 1 medium Green bell pepper
- 2 small Jalapeño pepper
- 0.5 cups White vinegar
- 3 ounces Liquid pectin
Instructions
Thaw the frozen apple juice concentrate completely and set aside.
Wash the red bell pepper, green bell pepper, and jalapeño peppers. Remove stems and seeds from all the peppers. Finely chop the peppers or pulse them in a food processor until they are evenly minced.
In a large heavy-bottomed pot, combine the apple juice concentrate, granulated sugar, minced peppers, and white vinegar. Stir well to dissolve the sugar.
Place the pot over medium-high heat and bring the mixture to a boil, stirring frequently to prevent scorching.
Reduce the heat to medium and let the mixture simmer for about 10 minutes, stirring occasionally. Skim off any foam that forms on the surface.
Increase the heat back to high and bring the mixture to a hard boil. Stir in the liquid pectin and boil vigorously for 1 minute. Stir constantly during this step.
Remove the pot from heat and let it rest for 5 minutes. Skim off any remaining foam.
Ladle the hot jelly into sterilized glass jars, leaving about 1/4-inch headspace at the top. Wipe the rims clean and secure the lids tightly.
Process the jars in a boiling water canner for 10 minutes (adjust for altitude if needed).
Carefully remove the jars and allow them to cool completely at room temperature. Check that the lids have sealed properly; the center of the lid should not flex when pressed.
Store the jars in a cool, dark place for up to 1 year. Once opened, refrigerate and consume within 2 weeks.
Nutrition Facts
Calories |
3578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.2 g | 2% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 46 mg | 2% | |
| Total Carbohydrate | 916.0 g | 333% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 903.9 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1724 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
