Crabapple Hot Pepper Jelly Recipes

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SURE.JELL APPLE OR CRAB APPLE JELLY



SURE.JELL Apple or Crab Apple Jelly image

Turn five pounds of apples or crab apples into super yummy SURE.JELL Apple or Crab Apple Jelly! Tasty apple or crab apple jelly is perfect for gifting.

Provided by My Food and Family

Categories     Home

Time 3h

Yield Makes about 10 (1-cup) jars or 160 servings, 1 Tbsp. each.

Number Of Ingredients 5

7 cups prepared juice (buy about 5 lb. apples or crab apples)
5 cups water
1 box SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
9 cups sugar, measured into separate bowl

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • Remove stems and blossom ends from unpeeled apples. Core apples; cut into small pieces. Place in large saucepan; add water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Crush cooked apples; cover and simmer 5 min. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 7 cups prepared juice into 6- or 8-qt. saucepot. (If needed, add up to 1/2 cup water for exact measure.)
  • Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 13 g, Fiber 0 g, Sugar 12 g, Protein 0 g

MARY WYNNE'S CRABAPPLE JELLY



Mary Wynne's Crabapple Jelly image

This is a fresh tasting, pure jelly with no pectin added. Just the goodness of your backyard. No commercial pectin is required as crabapples have high natural pectin content.

Provided by DDPD

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 15m

Yield 32

Number Of Ingredients 4

8 cups fresh crabapples
water as needed
3 cups white sugar
1 (3 inch) cinnamon stick

Steps:

  • Remove stems and blossom ends from crabapples, and cut into quarters. Place them in a large stainless steel or other non-reactive pot or saucepan. Add enough water to be able to see, but no so much that the crabapples are floating. Bring to a boil, reduce heat to medium, and let simmer for 10 to 15 minutes. The apples should soften and change color.
  • Strain the apples and juice through 2 or 3 layers of cheese cloth. You should have at least 4 cups of juice. Discard pulp, and pour the juice back into the pan. Bring to a simmer, and let cook for 10 minutes. Skim off any foam that comes to the top. Next, stir in the sugar until completely dissolved. Continue cooking at a low boil until the temperature reaches 220 to 222 degrees F (108 to 110 C). Remove from heat.
  • Pour the jelly into sterile small decorative jars leaving 1/4 inch headspace. Process in a hot water bath to seal.

Nutrition Facts : Calories 93.8 calories, Carbohydrate 24.3 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.3 mg, Sugar 18.7 g

HOT PEPPER JELLY



Hot Pepper Jelly image

Enjoy this spicy treat on crackers with cream cheese. It also makes a festive holiday appetizer.

Provided by ranger1

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 1h45m

Yield 48

Number Of Ingredients 6

2 ½ cups finely chopped red bell peppers
1 ¼ cups finely chopped green bell peppers
¼ cup finely chopped jalapeno peppers
1 cup apple cider vinegar
1 (1.75 ounce) package powdered pectin
5 cups white sugar

Steps:

  • Sterilize 6 (8 ounce) canning jars and lids according to manufacturer's instructions. Heat water in a hot water canner.
  • Place red bell peppers, green bell peppers, and jalapeno peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin. Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar. Return to full rolling boil, and boil exactly 1 minute, stirring constantly. Remove from heat, and skim off any foam.
  • Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly.
  • Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 5 minutes.

Nutrition Facts : Calories 88.5 calories, Carbohydrate 22.5 g, Fiber 0.3 g, Protein 0.1 g, Sodium 2.8 mg, Sugar 21.3 g

CRABAPPLE HOT PEPPER JELLY



Crabapple Hot Pepper Jelly image

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.

Provided by Molly53

Categories     Jellies

Time 40m

Yield 6 Half Pints

Number Of Ingredients 6

2 lbs crabapples
1 1/2 cups water
red wine vinegar
3 3/4 cups granulated sugar
1 cup green bell pepper
1/3 cup hot pepper (mix and match hot peppers for color and preferred degree of heat)

Steps:

  • In a Dutch oven, combine crabapples with water.
  • Cover and bring slowly to simmer.
  • Cook until crabapples are very soft.
  • Pour into a colander lined with a square of dampened cheesecloth and placed over a deep bowl.
  • Weight down with a saucer and heavy can.
  • Let stand until dripping stops.
  • Discard pulp.
  • Pour collected juice into a liquid measure.
  • Add enough vinegar to make 3 cups.
  • Combine in a saucepan with sugar.
  • Bring to a boil, stirring constantly.
  • Add peppers, then boil briskly for 8 to 10 minutes or until set.
  • Stir for 7 minutes to prevent floating peppers.
  • Pour jelly into hot, sterilized 8-ounce canning jars.
  • Seal with two-piece canning lids.
  • Let cool, then refrigerate.
  • For long-term unrefrigerated storage, process in boiling water bath for 5 minutes immediately after sealing jars.
  • NOTE: To test for set, remove pan from heat.
  • Dip a cold metal spoon into the liquid and hold well above the 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 has been reached.

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  • Homemade Crabapple Pectin. Pectin is a starch that occurs in the walls of fruits and vegetables, giving them their firmness and structure. Easily squishable berries contain very little pectin, while much harder to squash apples are rich in it.
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