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Crab-Apple Hot Pepper Jelly

Crab-Apple Hot Pepper Jelly recipe image
This Crab-Apple Hot Pepper Jelly is a stunning addition to any cheese board or holiday spread. The tart, intense flavor of crab apples balances beautifully with the heat of fresh chili peppers, creating a glossy, ruby-red preserve that is as visually striking as it is delicious. The natural pectin in the crab apples ensures a perfect set, while the vinegar provides a sharp tang that cuts through rich fats. Ideal for spreading on bagels, melting over burgers, or serving alongside sharp cheddar and smoked meats. This homemade jelly captures the essence of autumn harvest in every bite, offering a complex interplay of sweet, sour, and spicy notes that will elevate simple dishes into something special.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 157.4
Dietary: Gluten-free
Description
This Crab-Apple Hot Pepper Jelly is a stunning addition to any cheese board or holiday spread. The tart, intense flavor of crab apples balances beautifully with the heat of fresh chili peppers, creating a glossy, ruby-red preserve that is as visually striking as it is delicious. The natural pectin in the crab apples ensures a perfect set, while the vinegar provides a sharp tang that cuts through rich fats. Ideal for spreading on bagels, melting over burgers, or serving alongside sharp cheddar and smoked meats. This homemade jelly captures the essence of autumn harvest in every bite, offering a complex interplay of sweet, sour, and spicy notes that will elevate simple dishes into something special.
Ingredients
  • 2 pound Crab apples (1 kg)
  • 1 1/2 cup Water
Directions
  1. 1
    Wash crab apples thoroughly; remove stems and leaves but do not peel or core.
  2. 2
    Place crab apples and water in a large Dutch oven or heavy-bottomed pot.
  3. 3
    Cover and bring to a simmer over medium heat; cook until apples are very soft and pulpy, about 20-30 minutes.
  4. 4
    Line a colander with several layers of damp cheesecloth or muslin and place it over a deep bowl or measuring jug.
  5. 5
    Pour the cooked apple mixture into the lined colander; cover with plastic wrap to prevent contamination.
  6. 6
    Let the juice drain for at least 4 hours or overnight; do not squeeze the bag as this will cloud the jelly.
  7. 7
    Measure the strained juice; add enough red wine vinegar to make 3 3/4 cups of total liquid.
  8. 8
    Return the liquid to the pot; add granulated sugar, pectin, and finely chopped hot peppers (wear gloves when handling peppers).
  9. 9
    Stir well over medium heat until the sugar dissolves completely.
  10. 10
    Bring to a full rolling boil that cannot be stirred down; boil hard for exactly 1 minute, stirring constantly.
  11. 11
    Remove from heat and skim off any foam.
  12. 12
    Ladle the hot jelly immediately into sterilized jars, leaving 1/4 inch headspace.
  13. 13
    Wipe rims clean, apply lids and bands, and process in a boiling water bath for 10 minutes to seal.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 157.4kcal
% Daily Value *
Total Fat 0.6g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 3.0mg1%
Total Carbohydrate 42.4g15%
Dietary Fiber 7.3g30%
Sugars 30.3g
Protein 0.9g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: crab apple jelly, hot pepper jelly, preserves, condiment, spicy jelly, cheese board, charcuterie, canning recipe, homemade jelly, fruit preserve, spicy sweet, apple chutney, gift idea, holiday hostess, burger topping, bagel spread, autumn recipe, harvest preserve
Read it online: https://www.chefs-mate.com/recipe/crab-apple-hot-pepper-jelly/