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    You are in: Home / Community Forums / Cooking Q & A / Question:Crabapple Hot Pepper Jelly
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    Question:Crabapple Hot Pepper Jelly

    Thu Oct 04, 2012 9:13 pm
    Newbie "Fry Cook" Poster
    Crabapple Hot Pepper Jelly

    Hi! How much juice should I get out of the 2 pounds of crab apples? First try at making my own pepper jelly and with crab apples as I ended up with a lot! Tried one batch but would have to add a LOT of red wine vinegar to get 3 cups of juice to cook!

    Thanks for your help!

    Fri Oct 05, 2012 12:05 am
    Forum Host
    Most hot pepper jelly recipes use about 1 1/2 cups of vinegar.....that said, if the recipe in question calls for 1 1/2 cups of water to be cooked with the crabapples, I would think you would end up with about 2 cups of liquid after straining out the crabapple pulp. That would mean you are only adding about 1 cup of vinegar to make the 3 cups total of liquid needed for the recipe. That sounds about right.
    Fri Oct 05, 2012 12:06 am Groupie
    You use 1 1/2 cups of water, so you'd have to use something like 1 1/2 cups of vinegar (or less), as the fruit will yield its own juices.
    Fri Oct 05, 2012 1:36 am
    Newbie "Fry Cook" Poster
    Hi Dee,

    Thanks for your quick reply! I only ended up with about 1 1/4 cup of juice and to add 1 3/4 c. of vinegar seemed like a lot. Mind you, I have never made pepper jelly before. I didn't even know it had vinegar in it! Maybe I'll just add a bit more juice (have other frozen) to make it half and half. Thanks a lot for your help. What kind of peppers would you suggest putting in for a mild to medium hot jelly?

    thanks... Cathie
    Fri Oct 05, 2012 1:39 am
    Newbie "Fry Cook" Poster
    Thanks Zeldaz! I had no idea pepper jelly even had vinegar in it. Newbie! Just freezing a bunch of juice for when I have time to make it! Gotta be better than storebought! Now to figure out type of peppers!

    Thanks.. Cathie
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