Ingredientes para Crabapple Hot Pepper Jelly
- 2 pounds crabapples, peeled, cored, and chopped
- 1 cup water
- Red Wine Vinegar
- Granulated Sugar
- Green Bell Pepper
- Hot Pepper
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Cómo preparar Crabapple Hot Pepper Jelly
- Combine 2 pounds crabapples and 1 cup water in a large Dutch oven.
- Cover and bring to a slow simmer over medium heat. Reduce heat as needed to prevent scorching.
- Cook until crabapples are very soft, about 20-30 minutes, stirring occasionally.
- Line a colander with a dampened square of cheesecloth and place it over a large bowl. Pour the cooked crabapples into the colander.
- Place a saucer on top of the crabapples in the colander and weigh it down with a heavy can (or similar weight).
- Let stand until the dripping stops, approximately 1 hour.
- Discard the pulp and crabapple solids.
- Pour the collected juice into a liquid measuring cup.
- Add enough apple cider vinegar to reach 3 cups of liquid.
- In a large saucepan, combine the crabapple juice mixture with 4 cups sugar.
- Bring to a rolling boil over medium-high heat, stirring constantly to dissolve the sugar.
- Add 1-2 cups chopped hot peppers (adjust to your spice preference – consider using a variety of peppers for complexity). Continue to boil briskly for 8-10 minutes, or until the jelly reaches setting point (see step 19).
- Stir frequently for the last 7 minutes of cooking to prevent peppers from floating to the surface.
- Skim off any foam that forms on the surface.
- Carefully ladle the hot jelly into sterilized 8-ounce canning jars, leaving 1/4 inch headspace.
- Wipe the jar rims clean, and seal with two-piece canning lids.
- Let the jars cool completely. Refrigerate for short-term storage (up to 3 weeks).
- For long-term storage, process jars in a boiling water bath for 5 minutes after sealing. Ensure jars are completely submerged during processing.
- **Jelly Setting Point Test:** Dip a cold metal spoon into the jelly and lift it out, then hold it over the boiling mixture. Turn the spoon sideways and let the liquid run off the edge. When it forms two drops that run together and drip slowly from the edge, the jelling point has been reached.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
503g
Fat
0g
Carbs
52g
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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
