Hot Pepper-Apple Preserves

Ingredients:

5 cups granulated sugar

2 cups water

8 large tart apples, chopped

15 jalapeno peppers, chopped

Directions:

In a 5-quart pot, mix the sugar and water until well blended. Bring the mixture to a boil over high heat, stirring often. Reduce the heat to medium and cook, uncovered, for 10-15 minutes. Peel and core the apples; cut into small chunks, to make about 8 cups. Chop the peppers. Add apples and peppers to water mixture. Cook, boiling gently, over medium heat, stirring occasionally, for 35-40 minutes or until the preserves is thickened and the apples are translucent.

Meanwhile, prepare 6 half-pint canning jars by washing, rinsing, and soaking in boiling water. Shake dry and fill the jars to within 1/8" 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, they're sealed. If not sealed, store in refrigerator.

This preserves is especially good on cream cheese and crackers.