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Recipe Tags: 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy Jams And Preserves Jellies Canning Condiments Etc Fruit Vegetables Easy Dinner Party Low Fat Vegetarian Stove Top Dietary Spicy Low Sodium Low Cholesterol Low Saturated Fat Inexpensive Healthy 2 Low In Something Apples Peppers Taste Mood Sweet Equipment Number Of Servings Technique

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 http://www.uga.edu/nchfp/how/can_home.html for the current information.

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.
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 s.

Ingredients

crabapples, water, red wine vinegar, granulated sugar, green bell pepper, hot pepper