Crabapple Hot Pepper Jelly Recipes

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.

Steps:

• Wash 15 pounds of tart apples and quarter without peeling.
• Place in a preserving pan, just cover with cold water, and simmer gently until soft and tender.
• Drain through a jelly bag.
• Shift the pulp gently occasionally to keep the juice flowing; do not force the juice through as this will make the jelly cloudy.
• Measure 32 fluid ounces of juice into a 12-quart pan and boil for 5 minutes.
• Add the sugar and boil for 5 to 8 minutes longer, or until a drop jells on a cold plate. Pour into hot clean jars and seal.
• Continue cooking 32 fluid ounces at a time until all the juice has been used.
• Use the pulp for making an apple cheese.
• MINT APPLE JELLY: Cook a few sprigs of fresh mint with the apples when preparing to extract the juice. [1 or 2 drops of mint sauce may be used if fresh mint is not available.] Add a few drops of green food colouring and mint sauce just before pouring into the jars. Avoid adding too much flavouring and colouring.
• SPICED APPLE JELLY: Tie a few whole cloves in a piece of muslin. Drop into the juice at the beginning of cooking and only remove when jelly is poured into the jars.

Steps:

• Wash apples, remove stems and bad spots.
• Combine water and apples in stock pot and cook until soft.
• Strain through a jelly bag to make 7 cups of juice.
• Combine juice and pectin in a large kettle.
• Bring to a full boil over high heat, stirring constantly.
• Stir in sugar completely, and while stirring return to a full boil.
• Keep stirring while you boil for one minute.
• Remove from heat and skim foam from surface.
• Pour into hot sterilized jars.
• Seal and process 10 minutes in boiling water bath.

Steps:

• Measure sugar into separate bowl and set aside.
• Seed and chop peppers.
• Place in heavy stainless saucepan.
• Add vinegar and pectin, and butter or margarine.
• Bring to a full rolling boil.
• Add sugar- bring to full boil again, and boil for 1 minute.
• Ladle into sterilized pint jars.
• Place in hot water bath for 5-10 minutes.

Steps:

• Spoon out apple jelly into a saucepan.
• Add chopped jalapenos.
• Bring to a boil and let boil for 2 minutes.
• (This could also be done in a microwave).
• You can add a drop or two of food coloring if you want.
• Pour mixture into sterilized jar and lid; turn upside down for 5 minutes, then upright and it will seal.
• Or you can do it the lazy the way like I did- I poured it back into the jar I bought the apple jelly in (didn't even rinse the jar out), tightened the lid on and turn upside down and it sealed itself again.
• (I should put a disclaimer that I am not sure if you should do it the lazy way or not-but I keep the jar in the frig-no worries!).