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 sugar-water 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 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, theyre 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 Im sure any hot pepper will do just as well. Recipe by: Peg Enroughty Posted to MC-Recipe Digest V1 #900 by PegVA@aol.com on Nov 11, 1997
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|Serving Size: 1 Serving (135g)|
|Recipe Makes: 24 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 0.3mg||0 %|
|Potassium 2.6mg||0 %|
|Total Carbohydrate 125g||37 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 125g|
|Protein 0g||0 %|
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Calories per serving: 484
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