Apple Pepper Jelly

Directions

1. Stir the water, apple juice concentrate and pectin in a 3-qt saucepan, till the pectin is dissolved. Heat to boiling, stirring constantly. Add in the sugar and red pepper then heat to a rolling boil, stirring constantly.
2. Remove from the heat and strain. Add in the red food color. Immediately pour into warm sterilized jars or possibly glasses or possibly freezer containers. Cover tightly and cold. Chill no longer than 4 weeks or possibly freeze no longer than 2 months. Serve with meat.
3. Makes 4 half pints of jelly. GRAPE JELLY: Substitute 1 can (6 ounce) of frzn grape juice concentrate for the apple juice concentrate. Omit the red pepper and food color. TANGERINE JELLY: Substitute 1 can (6 ounce) frzn tangerine juice concentrate for the apple juice concentrate. Omit red pepper and food color.