
Red Pepper Jelly
Directions
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Add peppers to food processor and pulse until finely chopped but not pureed.
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Peel and core apple, but do not discard peel and core. Enclose peel and core in cheesecloth bundle tied with butchers twine. Set aside.
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Dice flesh of apple. Place in heavy-bottomed medium saucepan, along with peppers, sugar, vinegar, red pepper flakes, salt and the reserved cheesecloth bag containing peel and core. Bring saucepan to a boil over high heat, then reduce heat to medium-low. Simmer gently, stirring often 45 to 50 min., or until liquid has reduced by about 2/3rds. (Watch carefully to avoid scorching, reduce heat if mixture begins to stick to bottom of pan.) To check for correct thickness, drop a spoonful if mixture onto a chilled plate -- it should hold a trail when your finger is dragged through.
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Remove and discard cheesecloth bag. Pour hot jelly mixture into three 1-cup (250-mL) or six 1/2-cup (125-mL) canning jars. Apply sealing lids and screw on tops. Let stand for 24 hr. undisturbed at room temperature. Place in refrigerator. Keeps well, chilled, up to 3 weeks.