 | Green Apple Jalapeño Jelly1 qt. Beni Velazquez, Chef/Partner, Bar + Bistro @ The Arts Factory, Las Vegas, NV |
| • | 2 cups The Perfect Purée Green Apple Puree, thawed |
| • | 1 1/2 cups pure cane sugar |
| • | 1 jalapeño, deseeded |
| • | 2 tbsp. lime juice |
| • | 1 cup green apple, peeled, finely diced |
| Method: | |
| 1. | In a 2-quart pan, over medium high heat, add the Green Apple Puree, sugar, finely diced green apples, jalapeños and lime juice. Cook for about 20 minutes to thicken. |
| 2. | Pack the jelly into sterilized jars according to the manufacturer’s directions. |