Crabapple Hot Pepper Jelly Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

HOT PEPPER JELLY



Hot Pepper Jelly image

Enjoy this spicy treat on crackers with cream cheese. It also makes a festive holiday appetizer.

Provided by ranger1

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 1h45m

Yield 48

Number Of Ingredients 6

2 ½ cups finely chopped red bell peppers
1 ¼ cups finely chopped green bell peppers
¼ cup finely chopped jalapeno peppers
1 cup apple cider vinegar
1 (1.75 ounce) package powdered pectin
5 cups white sugar

Steps:

  • Sterilize 6 (8 ounce) canning jars and lids according to manufacturer's instructions. Heat water in a hot water canner.
  • Place red bell peppers, green bell peppers, and jalapeno peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin. Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar. Return to full rolling boil, and boil exactly 1 minute, stirring constantly. Remove from heat, and skim off any foam.
  • Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly.
  • Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 5 minutes.

Nutrition Facts : Calories 88.5 calories, Carbohydrate 22.5 g, Fiber 0.3 g, Protein 0.1 g, Sodium 2.8 mg, Sugar 21.3 g

HOT-PEPPER JELLY



Hot-Pepper Jelly image

Pepper jelly makes a spicy-sweet match for soft cheeses, such as goat or Camembert (or even cream cheese) -- especially when served atop crackers or crostini. You can also use the jelly as a glaze for chicken or pork: Melt it, then brush it on the meat before roasting or after grilling.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 5h

Yield Makes about 2 cups

Number Of Ingredients 6

2 pounds unpeeled, uncored apples, cut into 1-inch chunks
1/2 cup apple-cider vinegar
1 1/2 teaspoons coarse salt
1/2 cup diced bell pepper
2 tablespoons minced seeded hot chile pepper, such as habanero or serrano
1 1/2 cups sugar

Steps:

  • Place a few small plates in freezer. Combine apples and 2 1/2 cups water in a saucepan. Bring to a boil, reduce to a simmer, and cook, partially covered, mashing occasionally with a potato masher, until fruit is very soft, 10 to 15 minutes. Transfer fruit to a fine sieve set over a heatproof bowl; let drain without pressing on fruit, 4 hours. Strain again through sieve lined with damp cheesecloth. (You should have 2 cups.)
  • In a saucepan, bring juice, vinegar, salt, bell pepper, and hot pepper to a boil. Add sugar; return to a boil, stirring until sugar is dissolved. Cook, stirring, 11 minutes. Turn off heat. Place a small spoonful of jelly on a chilled plate; return to freezer 1 minute. Remove and push your finger through mixture; if it wrinkles, it is done. If not, return to a boil for 1 to 2 minutes, then check again. (Or cook until a thermometer registers 221 degrees.) Skim foam from top.
  • Ladle into clean containers, leaving 3/4 inch of headroom; let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.

EASY HOMEMADE HOT PEPPER JELLY



Easy Homemade Hot Pepper Jelly image

This is a really simple and easy recipe that I got from my friend Kelly. It doesn't require chopping any hot peppers and it's a delicious appetizer served over cream cheese with crackers.

Provided by Darcy Perreault-Acker

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 35m

Yield 192

Number Of Ingredients 6

8 green bell peppers, seeded and chopped
8 red, yellow or orange bell peppers, seeded and chopped
1 ½ cups vinegar
7 cups white sugar
2 tablespoons crushed red pepper flakes
4 (2 ounce) packages dry pectin

Steps:

  • Run the red and green peppers through a coarse grinder, or pulse in a food processor until finely chopped. Transfer to a strainer, and drain really well. This is key to your success.
  • While the peppers are draining, sterilize your jars by boiling or using the dishwasher. Keep hot.
  • In a large pot, combine the peppers, vinegar, white sugar, red pepper flakes and pectin. Bring to a rolling boil over high heat while stirring constantly. A rolling boil is one that does not stop when stirred. Boil for 1 minute.
  • Remove from the heat, and ladle into hot sterile jars to within 1/2 inch of the top. Seal with new lids and rings. Place into a boiling water bath for 15 minutes. The jars should be completely covered by water. Remove and let cool. The jelly will be somewhat loose. The last jar may not be full. Just refrigerate, and use within a week or two.

Nutrition Facts : Calories 30.2 calories, Carbohydrate 7.7 g, Fiber 0.1 g, Protein 0.1 g, Sodium 0.2 mg, Sugar 7.5 g

HOT PEPPER JELLY



Hot Pepper Jelly image

We enjoy this fiery hot pepper jelly spread on crackers with cream cheese. It also makes a terrific holiday gift. For a milder flavor and different color, substitute a green bell pepper, jalapeno peppers for the habaneros and green food coloring. -Richard Harris, Kingston, Tennessee

Provided by Taste of Home

Time 20m

Yield 5 half-pints.

Number Of Ingredients 7

1-1/2 cups white vinegar
1 medium sweet red pepper, cut into wedges
2/3 cup chopped seeded habanero peppers
6 cups sugar, divided
2 pouches (3 ounces each) liquid fruit pectin
1 teaspoon red food coloring, optional
Cream cheese and crackers

Steps:

  • Place vinegar and peppers in a blender; cover and puree. Add 2 cups sugar; blend well. Pour into a Dutch oven. Stir in remaining 4 cups sugar; bring to a boil. Strain mixture and return to pan. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin and food coloring if desired. Continue to boil 1 minute, stirring constantly. Remove from the heat; skim off foam. Ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool., Serve with cream cheese on crackers.

Nutrition Facts : Calories 59 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 15g carbohydrate (15g sugars, Fiber 0 fiber), Protein 0 protein.

CRABAPPLE HOT PEPPER JELLY



Crabapple Hot Pepper Jelly image

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.

Provided by Molly53

Categories     Jellies

Time 40m

Yield 6 Half Pints

Number Of Ingredients 6

2 lbs crabapples
1 1/2 cups water
red wine vinegar
3 3/4 cups granulated sugar
1 cup green bell pepper
1/3 cup hot pepper (mix and match hot peppers for color and preferred degree of heat)

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.

CRAB-APPLE JELLY



Crab-Apple Jelly image

Make this jelly in the fall, when crab apples are plentiful. It can then be canned and enjoyed throughout the year.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes about 4 cups

Number Of Ingredients 3

4 pounds crab apples
6 cups water
3 cups sugar

Steps:

  • Wash and quarter apples; place in a 6-quart saucepan. Add 6 cups water; place over medium-high heat; bring to a boil. Reduce to a simmer; cook until very soft, 45 to 60 minutes; remove from heat. Pour into a bowl through a fine mesh strainer lined with two layers of damp cheesecloth. Gather cheesecloth; tie into a bundle. Suspend from a wooden-spoon handle set over bowl; drain, without pressing solids, 1 hour, to yield about 4 cups juice.
  • Place juice in a saucepan over medium-high heat; bring to a simmer. Cook for 10 minutes; skim foam. Add sugar; stir to dissolve. Clip on a candy thermometer; cook until the temperature reaches 220 degrees, skimming foam. Pour into jars, let cool, and keep refrigerated for up to 6 months.

HOT PEPPER JELLY



Hot Pepper Jelly image

This is my signature jelly. I make it for everyone and every occasion. I have even made some and tinted purple for Dreamgoddess' daughters wedding. It is very easy and can be made as hot or as mild as you want. For really hot I use 4 habarnero peppers, for milder, use in the amount called for in recipe using your preference in peppers. I just throw the peppers in the blender in large chunks with the vinegar and let the blender to the chopping for me.

Provided by Jellyqueen

Categories     Jellies

Time 25m

Yield 6 half pint jars

Number Of Ingredients 6

2/3 cup hot pepper (this amount can vary according to what type of peppers used and how hot you want your jelly)
1 bell pepper
1 1/2 cups white vinegar
6 cups sugar
8 ounces liquid Certo (2 packets)
1 teaspoon food coloring (red or green I use red for hotter jelly-green for milder jelly)

Steps:

  • Chop peppers and put in blender with vinegar.
  • Blend well and pour into large boiler.
  • Add sugar and mix well.
  • Bring mixture to a rolling boil and boil for 1 minute.
  • Remove from heat, strain through sieve and return liquid back to a boil.
  • Boil for 5 minutes.
  • Remove from heat.
  • Add Certo and food coloring quickly.
  • Put into 6 (1/2 pint) jars and seal.
  • I use heated seal method, where I heat the lids in boiling water, place on jar, secure ring tightly and turn jar upside down for 5 minutes.
  • Turn jar up correctly and allow to cool completely before storing.
  • Newer studies show that it is safer to seal with the hot water bath method. To do this, put into a large boiler with rack on bottom, cover with 1-2 inches of water and boil for 5 minutes. Remove to rack to cool.

Nutrition Facts : Calories 797.2, Fat 0.1, Sodium 6.8, Carbohydrate 203, Fiber 0.6, Sugar 201.2, Protein 0.5

MARY WYNNE'S CRABAPPLE JELLY



Mary Wynne's Crabapple Jelly image

This is a fresh tasting, pure jelly with no pectin added. Just the goodness of your backyard. No commercial pectin is required as crabapples have high natural pectin content.

Provided by DDPD

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 15m

Yield 32

Number Of Ingredients 4

8 cups fresh crabapples
water as needed
3 cups white sugar
1 (3 inch) cinnamon stick

Steps:

  • Remove stems and blossom ends from crabapples, and cut into quarters. Place them in a large stainless steel or other non-reactive pot or saucepan. Add enough water to be able to see, but no so much that the crabapples are floating. Bring to a boil, reduce heat to medium, and let simmer for 10 to 15 minutes. The apples should soften and change color.
  • Strain the apples and juice through 2 or 3 layers of cheese cloth. You should have at least 4 cups of juice. Discard pulp, and pour the juice back into the pan. Bring to a simmer, and let cook for 10 minutes. Skim off any foam that comes to the top. Next, stir in the sugar until completely dissolved. Continue cooking at a low boil until the temperature reaches 220 to 222 degrees F (108 to 110 C). Remove from heat.
  • Pour the jelly into sterile small decorative jars leaving 1/4 inch headspace. Process in a hot water bath to seal.

Nutrition Facts : Calories 93.8 calories, Carbohydrate 24.3 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.3 mg, Sugar 18.7 g

SURE.JELL APPLE OR CRAB APPLE JELLY



SURE.JELL Apple or Crab Apple Jelly image

Turn five pounds of apples or crab apples into super yummy SURE.JELL Apple or Crab Apple Jelly! Tasty apple or crab apple jelly is perfect for gifting.

Provided by My Food and Family

Categories     Home

Time 3h

Yield Makes about 10 (1-cup) jars or 160 servings, 1 Tbsp. each.

Number Of Ingredients 5

7 cups prepared juice (buy about 5 lb. apples or crab apples)
5 cups water
1 box SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
9 cups sugar, measured into separate bowl

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • Remove stems and blossom ends from unpeeled apples. Core apples; cut into small pieces. Place in large saucepan; add water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Crush cooked apples; cover and simmer 5 min. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 7 cups prepared juice into 6- or 8-qt. saucepot. (If needed, add up to 1/2 cup water for exact measure.)
  • Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 13 g, Fiber 0 g, Sugar 12 g, Protein 0 g

More about "crabapple hot pepper jelly recipes"

A CRABAPPLE JELLY RECIPE | HGTV
a-crabapple-jelly-recipe-hgtv image
Crabapple Jelly. 3 pounds firm, ripe crabapples. 4 cups sugar. Wash crabapples and remove any soft, damaged or discolored fruit. Remove stem and blossom ends and quarter crabapples. Combine crabapples with 3 cups of …
From hgtv.com


HOT PEPPER JELLY RECIPE - PEPPERHEAD
hot-pepper-jelly-recipe-pepperhead image
1. Chop the peppers. Put the peppers and vinegar in a food processor and puree. 2. Pour the puree into a large pot and add the sugar. Bring to a boil and boil for 4 minutes, skimming any foam that rises. 3. Stir in the pectin and …
From pepperhead.com


CRAB-APPLE HOT PEPPER JELLY - RECIPE - COOKS.COM
2015-08-19 Combine in saucepan with sugar. Bring to boil, stirring. Add peppers; boil briskly for 8-10 minutes or until set. Stir for 7 minutes to prevent floating peppers. Pour jelly into hot, sterilized 8-oz sterilized preserving jars. Seal with two-piece canning lids. Let cool and refrigerate.
From cooks.com
4/5 (8)


CRAB APPLE AND HOT PEPPER JELLY | LIFE HUES
2020-10-28 Sterilize the lids separately. Drain and set them on a heatproof board to dry. Discard the fruit pulp and measure the juice. In your large stainless steel pot, use this ratio: for every 2 cups of crab apple and hot pepper juice. add 5/8 cup of apple cider vinegar. and 1¼ cups of organic cane sugar.
From life-hues.com
Estimated Reading Time 5 mins


EASY HOT PEPPER JELLY WITH CRAB-APPLES AND JALAPENO …
2020-08-10 Cut out any bruises or bad spots. Add water and apples to an 8-quart pot. Simmer on low heat until the crabapples are soft. About 30 minutes. Wearing disposable gloves*, chop the hot peppers. Cut off the stem end of the hot pepper. No need to core, and seed them. Slice the peppers into rounds.
From joybileefarm.com
Reviews 7
Category Jam & Jelly
Servings 7
Estimated Reading Time 7 mins


CRAB-APPLE HOT PEPPER JELLY - CHEF MURPH
Combine in saucepan with sugar. Bring to boil, stirring. Add. peppers; boil briskly for 8-10 minutes or until set (*). Stir for 7. minutes to prevent floating peppers. Pour jelly into hot, sterilized 8-oz sterilized preserving jars. Seal. with two-piece canning lids.
From chefmurph.com
Estimated Reading Time 1 min


CANADIAN PRESERVING TRADITIONS: RED PEPPER JELLY RECIPE
2013-07-24 Quick pour hot jelly into hot jars, leaving ¼" headspace. Wipe rims of jars to ensure they are clean. Center lid on jar and screw band on until fingertip tight (don't over-tighten). Place jars in canner, ensuring they are completely covered with water. Bring to a boil, put lid on canner, and process for 10 minutes.
From hiddenponies.com


CRABAPPLE HOT PEPPER JELLY | PEPPER JELLY RECIPES, JELLY RECIPES, HOT ...
Pinterest. Explore
From pinterest.de


HOMEMADE CRABAPPLE JELLY WITH NO ADDED PECTIN - GROW A GOOD …
2015-09-04 Cut the crabapples in half. Use a kitchen scale to weigh out 3 pounds. Extract the juice by combining the prepared crabapples in a large saucepan with enough water so that the fruit is barely covered, about 3 cups. Bring to a boil over medium-high heat, then reduce to a simmer, and cook the crabapples.
From growagoodlife.com


CRABAPPLE HOT PEPPER JELLY RECIPE - FOOD.COM | RECIPE | PEPPER …
When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.nz


CRAB APPLE HOT PEPPER JELLY RECIPE - COOKEATSHARE
Weight down with saucer and heavy can. Let stand till dripping stops. Throw away pulp. Pour collected juice into liquid measure; add in sufficient vinegar to make 3 c.. Combine in saucepan with sugar. Bring to boil, stirring. Add in peppers; boil briskly for 8 to 10 min or possibly till set.
From cookeatshare.com


CRABAPPLE HOT PEPPER JELLY RECIPE - FOOD.COM | RECIPE | HOT …
When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.com.au


8 TASTY RECIPES USING HOT PEPPER JELLY
2020-07-09 Marinate chicken, pork, and veggies in it before cooking. Serve it on a cracker with cheese (goat cheese and cream cheese work great) Dab it on your eggs in the morning for a unique, sweet touch of flavor. Use it as a dipping sauce for any appetizer (try our sausage stuffed jalapeno peppers) 1. Hot Pepper Jelly Meatloaf.
From peppergeek.com


CRABAPPLE HOT PEPPER JELLY RECIPE - FOOD.COM
Posted in response to a recipe request. While th. Aug 2, 2016 - 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 th. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or …
From pinterest.com


CRABAPPLE AND JALAPENO PEPPER JELLY | BLUE FLAME KITCHEN
2020-09-08 Pour into hot sterilized 1/2 cup jars, leaving 1/4 inch headspace. Wipe jar rims thoroughly with a clean damp cloth. Seal and process in a boiling water bath for 10 minutes. Wipe jar rims thoroughly with a clean damp cloth.
From atcoblueflamekitchen.com


CRABAPPLE HOT PEPPER JELLY RECIPE - FOOD.COM
Aug 25, 2011 - 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 th
From pinterest.com


CRABAPPLE HOT PEPPER JELLY - HOUZZ
CRAB-APPLE HOT PEPPER JELLY 2 pounds crab apples (1 kg.) 1-1/2 cups water red wine vinegar 3-3/4 cups granulated sugar 1 cup sweet green peppers 1/3 cup hot peppers. Crab apple pectin gives a good set to this hot pepper jelly. Mix and match hot peppers for colour and degree of heat. Banana peppers range. When chopping hot peppers, wear gloves ...
From houzz.com


CRAB APPLE JELLY RECIPE - GARDENS ILLUSTRATED
2020-09-03 Step 1. Wash the crab apples (you can leave stalks on), and place in a saucepan. Fill the saucepan with just enough water to cover the crab apples. Apples float, so push them down with a plate to measure. Step 2. Bring to the boil and simmer for about 30 minutes, until the crab apples are soft. Step 3.
From gardensillustrated.com


CRAB APPLE PEPPER JELLY | PEPPER JELLY RECIPES, CRAB APPLE ... - PINTEREST
Crab Apple Recipes. Mushroom Recipes. Jam And Jelly. Wine Jelly. Tasty. Yummy Food. 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, …
From pinterest.com


HOT PEPPER JELLY RECIPE (FOR CANNING) • HEARTBEET KITCHEN
2020-08-24 Gradually stir in liquid pectin. Bring to a full rolling boil (this activates the pectin), and add honey and sugar. Boil. Ladle hot jelly into hot jars, leaving ¼ headspace. Screw band on until fingertip-tight. Place jar in boiling water canner. …
From heartbeetkitchen.com


CRAB APPLE-HOT PEPPER JELLY RECIPE - COOKING INDEX
Recipe Instructions * Note: Recipe recommends 1/3 cup if using fiery variety -- up to 1 cup of piquant to medium-hot peppers may be used. Crab apple pectin gives a good set to this hot pepper jelly. Mix and match hot peppers for colour and degree of heat. Banana peppers range from piquant to medium-hot. Cherry peppers and long, skinny green ...
From cookingindex.com


CRABAPPLE JELLY RECIPE | ENJOY HOMEMADE CRAB APPLE JELLY
Boil the crab apples in a large pot with enough water to cover for about 20 minutes. Mash down and put everything into a jelly bag to drain overnight, or at least for several hours. Measure 5 1/2 cups of the drained juice. Boil the juice, vinegar, cinnamon and cloves for 4-5 minutes. Remove the cinnamon stick and bag of cloves.
From cookingnook.com


HOW TO MAKE CRABAPPLE-JALAPENO JELLY - TECHLIFETODAY
2021-08-18 Put cut crabapples, enough water to almost cover the fruit (a couple of centimetres of fruit should sit above the waterline) and 6 chopped jalapenos into a large, stainless steel saucepan. Boil mixture for 30 minutes while stirring frequently to prevent burning. Pour boiled mixture into a damp jelly bag stretched over a bowl to catch the juice.
From techlifetoday.ca


10 BEST HOT RED PEPPER JELLY RECIPES | YUMMLY
2022-07-19 Red Pepper Jelly Love and Olive Oil. pectin, peppers, sugar, cider vinegar, hot peppers, salt. Sweet Red Pepper Jelly (With No White Sugar!) Cooking with Erin. water, honey, red peppers, apple cider vinegar, pectin.
From yummly.com


CRABAPPLE HOT PEPPER JELLY RECIPE
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. 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 ...
From recipegoldmine.com


CRABAPPLE-PEPPER JELLY — A WOODEN NEST
2021-10-21 Place the crabapple juice, lemon/lime juice and calcium water in a large stockpot, and stir well to combine. Pour sugar out into a separate bowl. Add the pectin and whisk into the sugar until evenly combined. Bring mixture in stockpot up to a full rolling boil. Add in the sugar-pectin mixture and stir vigorously for two minutes while mixture ...
From awoodennest.com


RECIPE: CRABAPPLE HOT PEPPER JELLY - RECIPELINK.COM
CRABAPPLE HOT PEPPER JELLY 2 lb. crabapples 1 1/2 cups water Red wine vinegar 3 3/4 cups granulated sugar 1 cup sweet green bell peppers 1/3 cup hot peppers* Mix and match hot peppers for color and degree of heat. In a Dutch oven, combine crabapples with water. Cover and bring slowly to simmer. Cook until crabapples are very soft. Pour into a ...
From recipelink.com


BEST CRABAPPLE JELLY RECIPES | FOOD NETWORK CANADA
2015-10-26 Step 2. Bring to boil; reduce heat and cook for 40 to 45 minutes, or until apples have softened and begun to break down. Gently mash any large chunks of apple with a potato masher. Step 3. Line large colander with double thickness cheesecloth and place over large pot. Pour apple pulp into colander.
From foodnetwork.ca


PEPPER JELLY | PAULA DEEN
Process bell pepper and hot pepper in a food processor until finely minced. Combine pepper mixture, vinegar, and sugar in a saucepan and bring to a rolling boil. Remove from heat and add pectin and food coloring. Pour into sterilized jars and seal*. Makes 6 (1/2-pint) jars.
From pauladeen.com


RECIPE: CRAB-APPLE HOT PEPPER JELLY
Pour jelly into hot, sterilized 8-oz sterilized preserving jars. Seal with two-piece canning lids. Let cool and refrigerate. For long-term unrefrigerated storage, process in boiling-water bath for 5 minutes immediately after sealing jars. Makes six 8-oz jars. (*) to test for set: remove pan from heat, dip cold metal spoon into liquid and hold well above steam. Turn spoon sideways and let ...
From mealsteps.com


CRAB APPLE JELLY | CANADIAN LIVING
2008-07-08 Using potato masher, crush crab apples; cook for 5 minutes longer. Wet and wring out jelly bag; suspend on frame over large measuring cup or bowl. Fill with crab apples; let drip, without squeezing bag, for about 2 hours or until juice measures 6-1/2 cups (1.625 L), adding up to 1-1/2 cups (375 mL) water if necessary.
From canadianliving.com


RECIPE FOR CRABAPPLE HOT PEPPER JELLY - ONLINE RECIPES FROM HINDS ...
Crabapple Hot Pepper Jelly. 2 pounds crabapples 1 1/2 cups water Red wine vinegar 3 3/4 cups granulated sugar 1 cup sweet green bell peppers 1/3 cup hot peppers* Mix and match hot peppers for color and degree of heat. In a Dutch oven, combine crabapples with water. Cover and bring slowly to simmer. Cook until crabapples are very soft. Pour into ...
From hindsjerseyfarm.com


CRABAPPLE HOT PEPPER JELLY RECIPE - FOOD.COM | RECIPE | CRAB …
When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From in.pinterest.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #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

Related Search