Crabapple Hot Pepper Jelly Recipe
Description
Imagine capturing the vibrant essence of autumn in a jar; this Crabapple Hot Pepper Jelly is not only a delightful treat that pairs beautifully with chicken or pork, but it also offers a tasty complement to cream cheese, making it an ideal addition to any charcuterie board or holiday spread. This recipe, while written in a classic style, is entirely safe when prepared using modern canning methods. If you’re unfamiliar with these techniques, I highly recommend visiting University of Georgia‘s National Center for Home Food Preservation for comprehensive and up-to-date canning guidelines.
Recipe Category
Jellies
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 cups | Water |
| 1 1/2 cups | Red wine vinegar |
| 3 3/4 cups | Granulated sugar |
| 1 cup | Green bell pepper, finely chopped |
| 1/3 cup | Crabapples, chopped |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 607.1 |
| Total Fat | 0.5 g |
| Saturated Fat | 0.1 g |
| Cholesterol | 0 mg |
| Sodium | 5.9 mg |
| Total Carbohydrates | 157.1 g |
| Dietary Fiber | 0.6 g |
| Sugars | 125.8 g |
| Protein | 1 g |
Total Time
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
Yield
This recipe yields approximately 6 half-pint jars.
Instructions
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Prepare the Crabapples: Begin by placing the chopped crabapples in a Dutch oven, then add the measured water. Cover the pot and gradually bring the mixture to a simmer, allowing it to cook until the crabapples become very soft and tender, which usually takes about 10 to 15 minutes.
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Strain the Mixture: Once the crabapples are soft, carefully pour the mixture into a colander that has been lined with a damp square of cheesecloth, positioned over a deep bowl. To extract as much juice as possible, weigh down the cheesecloth with a saucer and a heavy can, letting it sit until the dripping stops, which may take about 30 minutes. Discard the leftover pulp.
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Measure the Juice: Pour the collected juice into a liquid measuring cup. You will need to add enough red wine vinegar to reach a total of 3 cups of liquid, combining the vinegar with the crabapple juice.
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Combine Ingredients: In a medium saucepan, mix the measured juice and vinegar with the granulated sugar. Stir the mixture well until the sugar is fully dissolved.
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Boil the Mixture: Bring the sugar-juice mixture to a rolling boil over medium-high heat, stirring constantly to prevent sticking. Once boiling, add the finely chopped green bell pepper to the pot.
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Cook Until Set: Continue boiling briskly for about 8 to 10 minutes, or until the jelly reaches the set point. To check for this, remove the pan from the heat and dip a cold metal spoon into the mixture. Hold the spoon above the steam and tilt it sideways. If the jelly forms two drops that run together and drip off the edge, you have reached the jelling point.
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Prepare Jars: Carefully pour the hot jelly into pre-warmed, sterilized 8-ounce canning jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars with a clean, damp cloth to ensure a proper seal.
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Seal and Store: Seal the jars with two-piece canning lids. Allow the jars to cool completely at room temperature. If you plan to store them unrefrigerated for an extended period, process the sealed jars in a boiling water bath for 5 minutes to ensure they are preserved correctly.
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Refrigeration and Enjoyment: After cooling, refrigerate any jars that will be consumed soon, or keep them in a cool, dark place for long-term storage. Enjoy this flavorful jelly as a sweet and spicy condiment that elevates a variety of dishes!
Keywords
Apple, Peppers, Fruit, Vegetable, Low Protein, Low Cholesterol, Healthy, Spicy, Sweet, < 60 Mins, Canning, Stove Top, Easy, Inexpensive
Conclusion
This delightful Crabapple Hot Pepper Jelly combines the sweet-tart flavor of crabapples with the heat of peppers, creating a versatile condiment that is sure to impress. Whether served with meats, spread on crackers, or enjoyed straight from the jar, it’s a unique addition to any meal or gathering. Happy canning!
