Apple-Pepper Jelly

1. 2 cups water
2. 6 ounces Frozen Apple Juice — Thawed
3. 1 3/4 ounces Powdered Fruit Pectin — 1 Packet
4. 3 3/4 cups Sugar
5. 1 crushed Red Pepper –To Taste
6. 1/8 teaspoon Red Food Coloring

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.

TANGERINE JELLY:

1. Substitute 1 can (6 oz) frozen tangerine juice concentrate for the apple juice concentrate. Omit red pepper and food color.