Habanero Apple Jelly

Jean Ray

By
@Sheepdoc

Original recipe called for 1 cup cranberries to help it gel and for color. I didn't have any. It is a beautiful light pink and gelled well without. I also made fruit leather out of the leftover pulp mixed with one cup of sugar.


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
4
Prep:
12 Hr
Cook:
1 Hr
Method:
Stove Top

Ingredients

4 lb
tart apples
6
habanero chilies
1
bell pepper, seeded and chopped
3 c
white vinegar
3 c
water
3 1/2 c
sugar

Step-By-Step

1Quarter apples. Don't peel and don't remove core. Add all ingredients except the sugar. Bring to boil and then simmer 20 minutes, stirring occasionally. Use a potato masher to make the consistency of runny applesauce. Don't worry about the peels.

2Suspend a colander, sieve, or cheesecloth over a large bowl. Spoon in the apple mixture. Let drain overnight. For clear jelly, just let it drain. If you squeeze, it will be cloudy.

3For 4 cups of juice, use 3.5 cups sugar (7/8 cup per cup of juice). Boil juice and sugar to 220 degrees. Ladle into sterilzed jars and seal with your method of choice.

About this Recipe

Course/Dish: Jams & Jellies
Main Ingredient: Fruit
Regional Style: American