Hot Pepper-Apple Preserves 5 cups sugar
2 cups water
8 large tart apples -- chopped
15 jalapeņo peppers -- chopped
Pour sugar into a heavy 5-quart pot; stir in water until well blended. Bring mixture to a boil over high heat, stirring often. Reduce heat to medium and cook, uncovered, for 10 to 15 minutes.
Pare and core apples; cut into small chunks, to make about 8 cups. Slice thinly or chop the peppers. Add apples, and peppers to sugar-water mixture. Cook (boiling gently) over medium heat, stirring occasionally, for 35 to 40 minutes or until preserve is thickened and apples are translucent. Meanwhile, prepare 6 half-pint canning jars.
Fill jars to within 1/8-inch of rim. Wipe clean and place lids and rings on screwing on as tight as comfortable. Let cool on a towel out of a draft; then press lids with your finger. If they stay down, they're sealed. Label and store in a cool, dark area. If not sealed, store in refrigerator.
This recipe yields 6 half pints. Hot Pepper-Apple Preserves printer friendly version located here.
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