Crab Apple Hot Pepper Jelly2016-09-15
- Yield : 6 1/2 pints
- Prep Time : 20m
- Cook Time : 40m
Crab Apple Hot Pepper Jelly
- 2 lbs Crab Apples
- 1 1/2 Cup Water
- Red Wine Vinegar
- 3 3/4 Cups Sugar
- 1 Cup Green Pepper
- 1/3 Cup Hot Peppers
Combine apples and water in saucepan. Cover and bring to a boil, then simmer until apples are soft.
Remove from heat and pour into a colander lined with cheesecloth placed over a bowl. Let it strain until it stops dripping. For clearer jellies try not to push or press on the apples just let it drip out itself. Once it stops dripping discard the apples.
Pour juice into a measuring cup and then add enough red wine vinegar to make 3 cups.
Combine apple juice/vinegar in sauce pan with sugar and mix well.
Bring to a boil, stirring constantly.
Add peppers, then boil for another 8 to 10 minutes or until set.
Remove from heat and stir for another 7 minutes to help stop the peppers from floating to top.
Pour jelly into sterilized canning jars and seal with canning lids.
Process in water bath.
- Wash hot peppers. Chop off end then put in food processor to chop up. Be careful when working with hot pepper, you may want to wear gloves as they will burn skin after awhile.
2. Wash crab apples, cut in half or quarters, put 2 lbs into pot and add water and boil until soft.
3. After apples have strained pot juice in measuring cup and add enough red wine vinegar to make 3 cups. Put in pot with sugar and bring to boil, stirring constantly. Then add hot peppers and boil 8 to 10 minutes until set. Remove from heat and stir for another 5 to 7 minutes so peppers will not float to top. Pour in bottles, put on lids and process in water bath.