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Marmalade, apple jelly ease pepper preserving

There’s only one thing, in my book, not to like about homemade pepper jelly — how much sugar the recipe requires.

The quantity, of course, typifies so many mainstream recipes for jams, jellies and other preserves. That reason has a lot to do with why I rarely make these goodies.

But if I’m not measuring out five full cups of sugar into a pot, I can muster more enthusiasm for the process. Yes, there’s still loads of sugar in commercially prepared apple jelly and orange marmalade. I can trick myself, however, into the economy of repurposing half-used jars of marmalade or “mint jelly” (just apple jelly dyed green) for this easy-peasy condiment.

Use up the summer’s last jalapenos in this recipe to heat up the colder season.

Tribune News Service photo

Easiest Pepper Jelly

1/2 cup apple jelly

1/2 cup orange marmalade

1 teaspoon apple cider vinegar

1 tablespoon seeded and chopped jalapeño pepper

1 tablespoon chopped scallions

In a small pan, stir together all the ingredients over medium heat until jelly and marmalade are melted and mixture is blended. Transfer to a glass jar with a lid. Cool. Cover and refrigerate for 8 hours.

Makes 8 servings (1 cup).

Recipe from myrecipes.com