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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Crabapple Hot Pepper Jelly Recipe

4.7 stars - based on 9 votes
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Crabapple Hot Pepper Jelly image
Crabapple Hot Pepper Jelly

 

This recipe for Crabapple Hot Pepper Jelly is from CRABAPPLE COOKBOOK OF CANADA, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds crabapples (1 kg.)
1-1/2 cups water
red wine vinegar
3-3/4 cups granulated sugar
1 cup sweet green peppers
1/3 cup hot peppers
Directions:
Directions:
Crab apple pectin gives a good set to this hot pepper jelly. Mix and match hot peppers for colour and degree of heat. Banana peppers range
When chopping hot peppers, wear gloves and don't touch your face or eyes.
In Dutch oven, combine apples with water. Cover and bring slowly to simmer; cook until apples are very soft. Pour into colander lined with square of dampened muslin and placed over deep bowl. Weight down with saucer and heavy can. Let stand until dripping stops. Discard pulp.
Pour collected juice into liquid measure; add enough vinegar to make 3 cups. Combine in saucepan with sugar. Bring to boil, stirring. Add peppers; boil briskly for 8-10 minutes or until set. Stir for 7 minutes to prevent floating peppers.
Pour jelly into hot, sterilized 8-oz sterilized preserving jars. Seal with two-piece canning lids. Let cool and refrigerate. For long-term unrefrigerated storage, process in boiling-water bath for 5 minutes immediately after sealing jars.
Makes six (8 oz.) jars.

 

 

 

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