Recipe - Hot Pepper-Apple Preserves

5 cup Sugar
2 cup Water
8 lg Tart apples; chopped
15 Jalapeno; chopped

Pour sugar into a heavy 5 qt pot; stir in water til 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 sugarwater mixture. Cook (boiling gently) over med. heat,
stirring occasionally, for 35 to 40 minutes or til preserve is thickened
and apples are translucent. Meanwhile, prepare 6 halfpint 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. Makes
6 half pints. This is especially good with cream cheese on crackers.

NOTES : I used red jalapenos but I'm sure any hot pepper will do just as
well.
Recipe by: Peg Enroughty

Posted to MCRecipe Digest V1 #900 by PegVA@aol.com on Nov 11, 1997