habanero apple jelly
Updated on Sep 19, 2015
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.
prep time
12 Hr
cook time
1 Hr
method
Stove Top
yield
4 serving(s)
Ingredients
- 4 pounds tart apples
- 6 - habanero chilies
- 1 - bell pepper, seeded and chopped
- 3 cups white vinegar
- 3 cups water
- 3 1/2 cups sugar
How To Make habanero apple jelly
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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.
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Step 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.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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