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Ingredients
- 2 lb crab apples
- 1 1/2 c. water red wine vinegar
- 3 3/4 c. granulated sugar
- 1 c. sweet green peppers
- 1/3 c. warm peppers - (to 1 c.) see * Note
Directions
- * Note: Recipe recommends 1/3 c. if using fiery variety - up to 1 c. of piquant to medium-warm peppers may be used.
- Crab apple pectin gives a good set to this warm pepper jelly. Mix and match warm peppers for colour and degree of heat. Banana peppers range from piquant to medium-warm. Cherry peppers and long, skinny green chili peppers are fiery. When chopping warm peppers, wear gloves and do not touch your face or possibly eyes.
- In Dutch oven, combine apples with water. Cover and bring slowly to simmer; cook till apples are very soft. Pour into colander lined with square of dampened muslin and placed over deep bowl. 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. (To test for set: remove pan from heat, dip cool metal spoon into liquid and hold well above steam. Turn spoon sideways and let liquid run off; when it forms two drops which run together and drip from edge of spoon, jelling point is reached.) Stir for several min to prevent floating peppers.
- Pour jelly into warm, sterilized 8-oz preserving jars. Seal with two-piece canning lids. Let cold and chill. For long-term unrefrigerated storage, process in boiling-water bath for 5 min immediately after sealing jars.
- This recipe yields 6 half-pint jars.
- Yield: 6 half-pints
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