Habanero Apple Jelly Recipes

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HABANERO APPLE JELLY



Habanero Apple Jelly image

Original recipe called for 1 cup cranberries to help it gel and for color. I didn't have any. It is a beautiful light pink and gelled well without. I also made fruit leather out of the leftover pulp mixed with one cup of sugar.

Provided by Jean Ray

Categories     Jams & Jellies

Time 13h

Number Of Ingredients 6

4 lb tart apples
6 habanero chilies
1 bell pepper, seeded and chopped
3 c white vinegar
3 c water
3 1/2 c sugar

Steps:

  • 1. Quarter apples. Don't peel and don't remove core. Add all ingredients except the sugar. Bring to boil and then simmer 20 minutes, stirring occasionally. Use a potato masher to make the consistency of runny applesauce. Don't worry about the peels.
  • 2. Suspend a colander, sieve, or cheesecloth over a large bowl. Spoon in the apple mixture. Let drain overnight. For clear jelly, just let it drain. If you squeeze, it will be cloudy.
  • 3. For 4 cups of juice, use 3.5 cups sugar (7/8 cup per cup of juice). Boil juice and sugar to 220 degrees. Ladle into sterilzed jars and seal with your method of choice.

APPLE-HABANERO JELLY



Apple-Habanero Jelly image

Provided by Sean Timberlake

Number Of Ingredients 4

6 cups raw apple cider
5 cups sugar
1 packet pectin
2-3 habanero peppers

Steps:

  • Put the cider in a large nonreactive pan and set over medium-high heat. Chop the peppers coarsely.
  • Once the cider comes up to a simmer, add the peppers. Steep until you get the desired heat extraction; this should only take a couple of minutes. Strain the cider through cheesecloth (the more layers, the clearer your jelly; I don't mind it a little cloudy), and return to the pan. Turn the heat back on.
  • Mix the pectin with 1/4 cup of the sugar. Whisk into the cider thoroughly. Bring the cider to a full rolling boil. Add the sugar, stirring well to mix. Bring once again to a full rolling boil for one full minute, stirring constantly.
  • Remove from heat, and skim away any foam. Ladle into sterilized jars, leaving 1/8 of headroom. Process using normal water-bath method.

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Mix the pectin with 1/4 cup of the sugar. Whisk into the cider thoroughly. Bring the cider to a full rolling boil. Add the sugar, stirring well to mix. Bring once again to a full rolling boil for one full minute, stirring constantly. Remove from heat, and skim away any foam. Ladle into sterilized jars, leaving 1/8 of headroom.
From cookingchanneltv.com


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