Apple-Pepper Jelly

 

2

cups water

1

can (6 ounces) frozen apple juice concentrate, thawed

1

package (1 3/4 ounces) powdered fruit pectin

3 3/4

cups sugar

Few drops of red food color, if desired

1

to 2 tablespoons crushed red pepper

• 1 Mix water, apple juice concentrate and pectin in 3-quart saucepan until pectin is dissolved. Heat to boiling, stirring constantly. Stir in sugar. Heat to rolling boil, stirring constantly; remove from heat. Stir in food color. Quickly skim off foam. Stir in pepper.
• 2 Immediately pour into hot, sterilized jars or freezer containers, leaving 1/2-inch headspace. Wipe rims of jars. Seal immediately; cool. Store in refrigerator up to 1 month or in freezer up to 2 months. Thaw before serving.