I am a fan of Jalapenos I like them raw, I like them pickled, canned, in my soup, in my sandwich and even Jelly. I hope that you will love it too.
5 Lb Bourbon Apples
12 Jalapenos some seeds removed
3 Cups of water
3 Cups apple cider vinegar
5 Cups Sugar
Cut apples with core into chunks, slice jalapenos into halves and remove some seeds, since the seeds will make the jelly to hot.
Use a food processor or blender to blend the apple and jalapenos into a chunky puree.
Combine all the ingredients in a large pot and bring to a simmer. Simmer for 45-50 minutes.
Spoon mash into cheese cloth, hang over a large bowl and leave to strain for several hours. Do not squeeze or your jelly will be cloudy.
Bring jalapeno juice to a boil and let it simmer for 2-3 hours, or until the color turns auburn. skim off the surface scum.
Jelly is ready when pushed with finger on plate it scrunches and does not run. Or put a tablespoon into freezer and see if it holds shape, If not simmer a bit longer.
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