*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Sunday, May 12, 2024 10:05 AM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Fruit » Crab-Apple Hot Pepper Jelly
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Crab-Apple Hot Pepper Jelly recipe to your favorite Save to favorite   Discuss Crab-Apple Hot Pepper Jelly recipe Write a comment   Print Crab-Apple Hot Pepper Jelly recipe Print this recipe   Email Crab-Apple Hot Pepper Jelly recipe to friend Email this recipe
  Crab-Apple Hot Pepper Jelly
  Category: Fruit
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 199
Ingredients:
2 lb Crab apples (1 kg)
1 1/2 cup Water
Red wine vinegar
3 3/4 cup Granulated sugar
1 cup Sweet green peppers
1/3 cup Hot peppers
Instructions:
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
from piquant to medium-hot. Cherry peppers and long, skinny green
chili peppers are fiery. (Original recipe indicated 1 cup of hot
peppers - recommend 1/3 cup if using fiery variety).

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.

(*) to test for set: remove pan from heat, dip cold metal spoon into
liquid and hold well above steam. Turn spoon sideways and let liquid
run off; when it forms two drops that run together and drip from edge
of spoon, jelling point is reached.
Rate this recipe:  
Featured Recipe
» Bounty Sandwich Fold
Category: Misc
Hits: 127
Rating:rating: (3)(3)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com