Pepper Jelly

Ingredients

Directions

1. Place the chilies, pepper and apple in a food processor and pulse until coarsely mashed.
2. Transfer mixture along with any juices, to a heavy bottomes, high sided, non reactive sauce pan.
3. Add the Vinegar and Sugar.
4. Stir well and bring to a boil.
5. Cook, stirring often, for about 30 minutes or until the jelly thickens. (a tiny bit when placed on a frozen plate will appear to be set, rather than runny)
6. The jelly will thicken as it cools, do not overcook or else it will get to tight and hard to spread.
7. Ladle the jelly into clean glass jars and allow to cool before covering.  Can be refrigerated or canned proper.