Crabapple Hot Pepper Jelly

QSis

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In my townhouse complex, there are about a dozen crabapple trees that bear fruit (the remaining trees are the flowering variety). I am one of the unlucky people that has a fruit-bearing crabapple in front of my house, and BOY, is it a nuisance! Crabapples all over my car, my parking space, my sidewalk and the bottoms of my shoes!

This year, the trees are absolutely laden with more crabapples than they have ever had.

So, when life gives you crabapples, make crabapple jelly!

I last made it plain 8 years ago, with pectin, and I swear it took a fraction of the time.

This year, I followed the recipe below, no pectin, but 3/4 of a minced yellow sweet pepper and 2 of my homegrown jalapenos (one green, one red).

It took forever to set (over 30 minutes) :WitchBrewsSmiley:, but turned out well. Is that the benefit of using pectin? A sure-fire and quicker way to get the jelly to set? Is there a downside to using pectin?

I feel better about not having a pressure canner, since this recipe contains vinegar.

I even stacked the jars the same way the woman who posted the recipe did!

My photos below.

Lee

Crabapple Hot Pepper Jelly
By mollypaul on May 04, 2004 http://www.food.com/recipe/crabapple-hot-pepper-jelly-90599
100.00%;
9 Reviews

Photo by Deb Wolf
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  • Prep Time: 20 mins
  • Total Time: 40 mins
  • Yield: 6 Half Pints
About This Recipe
"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."
Ingredients

    • 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)
Directions

  1. In a Dutch oven, combine crabapples with water.
  2. Cover and bring slowly to simmer.
  3. Cook until crabapples are very soft.
  4. Pour into a colander lined with a square of dampened cheesecloth and placed over a deep bowl.
  5. Weight down with a saucer and heavy can.
  6. Let stand until dripping stops.
  7. Discard pulp.
  8. Pour collected juice into a liquid measure.
  9. Add enough vinegar to make 3 cups.
  10. Combine in a saucepan with sugar.
  11. Bring to a boil, stirring constantly.
  12. Add peppers, then boil briskly for 8 to 10 minutes or until set.
  13. Stir for 7 minutes to prevent floating peppers.
  14. Pour jelly into hot, sterilized 8-ounce canning jars.
  15. Seal with two-piece canning lids.
Page 2 of 2Crabapple Hot Pepper Jelly (cont.)
Directions

  1. Let cool, then refrigerate.
  2. For long-term unrefrigerated storage, process in boiling water bath for 5 minutes immediately after sealing jars.
  3. NOTE: To test for set, remove pan from heat.
  4. Dip a cold metal spoon into the liquid and hold well above the steam.
  5. Turn spoon sideways and let liquid run off.
  6. When it forms two drops that run together and drip from edge of spoon, jelling point has been reached.
 

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QSis

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Johnny, that's an excellent idea!

I'm thinking toast, English muffin, over cream cheese and serve with crackers ....

Lee
 

QSis

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Served some of the jelly over cream cheese, with Ritz yesterday. Not hot at all.

Sprinkled a few chopped homegrown poblano chunks on it. Still not spicy enough.

Next time, I'm leaving the membranes of the jalapenos IN!

Lee
 

Attachments

  • Crabapple and jalapeno jelly over cream cheese.JPG
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QSis

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When I say these things are a nuisance, I'm not kidding!

I'd guess between a half and a third of them are still on the tree.

Lee
 

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