1/3 Photos of Crabapple Hot Pepper Jelly
The snap of autumn in a jar. A perfect accent for chicken or pork and very tasty with cream cheese. Posted in response to a recipe request. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
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- 1In a Dutch oven, combine crabapples with water.
- 2Cover and bring slowly to simmer.
- 3Cook until crabapples are very soft.
- 4Pour into a colander lined with a square of dampened cheesecloth and placed over a deep bowl.
- 5Weight down with a saucer and heavy can.
- 6Let stand until dripping stops.
- 7Discard pulp.
- 8Pour collected juice into a liquid measure.
- 9Add enough vinegar to make 3 cups.
- 10Combine in a saucepan with sugar.
- 11Bring to a boil, stirring constantly.
- 12Add peppers, then boil briskly for 8 to 10 minutes or until set.
- 13Stir for 7 minutes to prevent floating peppers.
- 14Pour jelly into hot, sterilized 8-ounce canning jars.
- 15Seal with two-piece canning lids.
- 16Let cool, then refrigerate.
- 17For long-term unrefrigerated storage, process in boiling water bath for 5 minutes immediately after sealing jars.
- 18NOTE: To test for set, remove pan from heat.
- 19Dip a cold metal spoon into the liquid and hold well above the steam.
- 20Turn spoon sideways and let liquid run off.
- 21When it forms two drops that run together and drip from edge of spoon, jelling point has been reached.
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Nutritional Facts for Crabapple Hot Pepper Jelly
Serving Size: 1 (2213 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 607.0
- Calories from Fat 4
- Total Fat 0.5 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 5.8 mg
- Total Carbohydrate 157.1 g
- Dietary Fiber 0.5 g
- Sugars 125.7 g
- Protein 0.9 g