Real Recipes From Real Home Cooks ®

habanero apple jelly

Recipe by
Jean Ray

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.

yield 4 serving(s)
prep time 12 Hr
cook time 1 Hr
method Stove Top

Ingredients For habanero apple jelly

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

How To Make habanero apple jelly

  • 1
    Quarter 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.
  • 2
    Suspend 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.
  • 3
    For 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.

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