Ingredients
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2
-
1 1/2
-
-
3 3/4
-
1
-
1/3
-
-
-
-
-
-
-
-
-
Directions
Crabapple Hot Pepper Jelly, 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 for the current information., Made this recipe twice. First time, with 1/3 cup hot peppers, it was soooo spicy and HOT. Could not eat it. Second time, used a very small amount of peppers, much better. Beware of the peppers you use!, I juiced the crabapples last fall so need to know the juice to vinegar ratio.
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Steps
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1
Done
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In a Dutch Oven, Combine Crabapples With Water. |
|
2
Done
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Cover and Bring Slowly to Simmer. |
|
3
Done
|
Cook Until Crabapples Are Very Soft. |
|
4
Done
|
Pour Into a Colander Lined With a Square of Dampened Cheesecloth and Placed Over a Deep Bowl. |
|
5
Done
|
Weight Down With a Saucer and Heavy Can. |
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6
Done
|
Let Stand Until Dripping Stops. |
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7
Done
|
Discard Pulp. |
|
8
Done
|
Pour Collected Juice Into a Liquid Measure. |
|
9
Done
|
Add Enough Vinegar to Make 3 Cups. |
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10
Done
|
Combine in a Saucepan With Sugar. |
