Crabapple pepper Jelly
Description
If you’ve never tried crabapple pepper jelly, DO IT. It takes any sandwich, cracker, or meat to the next level. Sweet with just a touch of heat
Scale
Ingredients
- 2 lbs Crabapples
- 1 ½ C Water
- 1C Red wine Vinegar
- 4C Sugar
- 1C Green bell pepper, chopped
- ⅓ C Banana peppers, chopped
Instructions
- Bring the water and apples to a boil in a deep pan until the apples are tender.
- Pour the apples into a colander lined with cheesecloth to collect juice. It should be about 2 cups. ( you can squeeze the cheesecloth with your hands when it’s cool enough)
- Add the juice, vinegar, and sugar to a saucepan and bring it to a boil.
- Add the peppers while stirring constantly, about 10 minutes.
- Remove from heat and stir an additional 5 minutes to incorporate (Recipe based on one from food.com)
- Pour the jelly into hot, 8oz canning jars and let cool.
- PRO TIP: Use the apple pulp to make crabapple sauce!
