1 jalapeno pepper, seeded and chopped
7 medium green peppers, cut into 1-inch pieces
1-1/2 cups white vinegar
1-1/2 cups apple juice
1 package (1-3/4 ounces) powdered fruit pectin
1/2 teaspoon canning salt
5 cups sugar
About 8 drops green food coloring, optional
Place the jalapeno, half of the green peppers and half of the vinegar in a blender or food processor; puree. Pour into a large bowl. Puree remaining green peppers and vinegar; add to the bowl. Add apple juice; mix well. Cover and chill overnight. Strain through several layers of damp cheesecloth. Measure 4 cups juice into a Dutch oven (add water if needed to make 4 cups). Stir in pectin and salt; bring to a rolling boil over high heat, stirring constantly. Add sugar; return to a rolling boil. Boil for 1 minute, stirring constantly.
Remove from the heat; skim off foam. Add food coloring if desired. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. Yield: about 6 half-pints.
1 1/2 c 100% grape juice (purple, store bought is fine)
1 1/2 c 100% cherry juice (store bought is fine)
2 c 100% apple juice (again, go with store bought)
6 1/2 c sugar, pre measured into a container
1 box powdered pectin
1 tsp butter or margarine
Measure out your sugar into a container that is easily pourable. You will want to pour it quickly. Set it beside your stove, to have handy. Have a timer handy as well.
Get your jars and lids ready. Have your jars sterilized and your lids heating, for a better seal.
Make sure your pot is large enough for the boiling process so it doesn’t boil over. Measure the juice into a pot on the stove, whisk in your powdered pectin until it is thoroughly dissolved. Add your margarine.
Turn stove onto a high heat and bring to a boil. When at a full boil, add the sugar and stir in well till dissolved. Keep stirring until at a full rolling boil. Let it continue to boil for 1 minute while stirring. Set the timer for that 1 minute or watch the clock, you can go over a hair, not under.
Remove from heat and skim the foam off. Pour immediately into prepared jars, put lids and rings on and set on a towel, in a dry area with little air flow. Some people set their jars upside down to make it seal, I personally do not. They all ping, so I know I have a good seal.
3 pounds corned beef brisket with spice packet
2 carrots, cut into 2-inch pieces
2 medium onions, chopped
1 small head green cabbage, cored, roughly chopped
2 cups apple juice
1 cup water
1 1/2 pounds baby red potatoes, sliced in 1/2
1/2 stick butter, softened
1 tablespoon chopped garlic
2 tablespoons chopped fresh parsley leaves
Salt and freshly ground black pepper
For Corned Beef:
Put the carrots and onions on the bottom of slow cooker, and put the corned beef on top. Arrange the chopped cabbage around the beef. Add the apple juice and 1 cup of water along with the contents of the spice packet. Cook on low 6 to 8 hours until the beef is tender. Remove the beef and vegetables to a platter and keep warm.
Bring a large pot of salted water to a boil and add the potatoes. Cook until the potatoes are tender, about 12 to 15 minutes. Drain and return them to the pot.
Add the butter, garlic, parsley, and salt, and pepper, to taste. Gently combine so that all the potatoes are evenly coated. Transfer to a serving bowl and serve with corn beef and vegetables from the slow cooker.