Crabapple Hot Pepper Jelly
Sweet meets fiery in this Crabapple Hot Pepper Jelly, a vibrant, jewel-toned preserve that’s as stunning as it is flavorful. Combining the tartness of fresh crabapples with the bold kick of hot peppers like jalapeños or habaneros, this homemade jelly strikes the perfect balance between sweet and spicy. Infused with the natural pectin from crabapple skins and cores, this recipe delivers a silky, set jelly with no need for artificial thickeners. Finished with a splash of apple cider vinegar for tang and a hint of brightness, it’s ideal for pairing with creamy cheeses, glazing roasted meats, or adding a zesty twist to your morning toast. Whether you’re an avid canner or exploring preserves for the first time, this easy homemade jelly is a seasonal delight that stores beautifully for up to a year, making it a great gift or pantry staple.
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Recipe Information
Ingredients
- 4 pounds crabapples
- 6 cups water
- 3 whole hot peppers (e.g., jalapeños or habaneros)
- 5 cups sugar
- 1.5 cups apple cider vinegar
- 3 ounces liquid fruit pectin
Instructions
Rinse and halve the crabapples, leaving the skins and cores intact as they contain natural pectin.
In a large stockpot, combine the crabapples and 6 cups of water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 30–40 minutes, or until the crabapples are soft and starting to break down.
Using a fine mesh strainer or cheesecloth, strain the crabapple mixture into a large bowl to extract the juice. Let the juice sit for at least 30 minutes to drip naturally; avoid pressing the pulp to keep the juice clear.
Measure out 4 cups of the strained crabapple juice and transfer it to a clean large pot.
Finely chop the hot peppers, removing the seeds for less heat if desired. Be sure to wear gloves when handling the peppers. Add the chopped peppers to the pot with the crabapple juice.
Stir in the sugar and apple cider vinegar. Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring frequently to dissolve the sugar.
Once boiling, add the liquid fruit pectin while stirring constantly. Return the mixture to a vigorous boil and cook for 1–2 minutes, then remove the pot from heat.
Carefully ladle the hot jelly into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims with a clean, damp cloth, and seal with sterilized lids and bands.
Process the jars in a boiling water bath for 10 minutes to ensure proper sealing and preservation.
Allow the jars to cool completely on a towel-lined countertop. Check the seals after 24 hours; the lids should not flex when pressed. Store sealed jars in a cool, dark place for up to one year.
Nutrition Facts
Calories |
838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.8 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 17 mg | 1% | |
| Total Carbohydrate | 209.5 g | 76% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 196.9 g | ||
| Protein | 0.8 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 47 mg | 4% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 384 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
