Stir the water, apple juice concentrate and pectin in a 3-quart saucepan, until the pectin is dissolved. Heat to boiling, stirring constantly. Add the sugar and red pepper then heat to a rolling boil, stirring constantly. Remove from the heat and strain. Add the red food color. Immediately pour into hot sterilized jars or glasses or freezer containers. Cover tightly and cool. Refrigerate no longer than 4 weeks or freeze no longer than 2 months. Serve with meat. Makes 4 half pints of jelly. GRAPE JELLY: Substitute 1 can (6 oz) of frozen grape juice concentrate for the apple juice concentrate. Omit the red pepper and food color. TANGERINE JELLY: Substitute 1 can (6 oz) frozen tangerine juice concentrate for the apple juice concentrate. Omit red pepper and food color.
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|Serving Size: 1 Serving (677g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1.8mg||0 %|
|Potassium 11.8mg||0 %|
|Total Carbohydrate 562.4g||165 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 562.4g|
|Protein 0g||0 %|
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Calories per serving: 2177
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