Crabapple hot pepper jelly
Crabapple hot pepper jelly recipe in the canning category
Recipe ingredients:
- 2 pounds crabapples
- 1 1/2 cups water
- Red wine vinegar
- 3 3/4 cups granulated sugar
- 1 cup sweet green bell peppers
- 1/3 cup hot peppers
Recipe method:
- Mix and match hot peppers for color and degree of heat.
- In a Dutch oven, combine crabapples with water.
- Cover and bring slowly to simmer.
- Cook until crabapples are very soft.
- Pour into a colander lined with a square of dampened cheesecloth and placed over a deep bowl.
- Weight down with a saucer and heavy can.
- Let stand until dripping stops. Discard pulp.
- Pour collected juice into a liquid measure.
- Add enough vinegar to make 3 cups.
- Combine in a saucepan with sugar.
- Bring to a boil, stirring.
- Add peppers, then boil briskly for 8 to 10 minutes or until set.
- Stir for 7 minutes to prevent floating peppers.
- Pour jelly into hot, sterilized 8 ounces canning jars.
- Seal with two piece canning lids.
- Let cool, then refrigerate.
- For long term unrefrigerated storage, process in boiling water bath for 5 minutes immediately after sealing jars.
Tags: crabapple, hot, pepper, jelly, recipe, canning, recipes, cooking