Crabapple-Pepper Jelly

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One of the exciting things about moving here in springtime was having the chance to observe the plants and trees growing here at the beginning of the growing season. I wasn’t able to put time or energy into starting a garden that first year we moved in because life was so busy, but I wasn’t lacking for food to harvest. Not only were the majority of our fields covered in blackberries, but there were fruit trees scattered throughout as well, including cherries, elderberries, apples, hawthorn trees, plums, quince, and lots of crabapples.

For me, it was the crabapples that immediately caught my attention. we have a few varieties that grow here, but there’s one particular tree that has the most vibrant, gorgeous red fruit I’ve ever seen, and I was immediately drawn to it. Like I said, we were short on time that first summer here, and truthfully we lacked space. The kitchen wasn’t even fully unpacked, so the idea of digging out my jars and then finding a place for them amongst the chaos didn’t appeal, but this summer when the trees started fruiting again, I was determined to find something quirky to do with them

Enter the the steam juicer, a kitchen tool I’d never used before. I purchased one to try this summer, and found that the juice from the crabapples was just as bright red as the fruit, and it was surprisingly sweet considering the crabapples themselves were so sour and puckery. I was able to get a gallon of juice from just one round in the steam juicer, so I had plenty to work with, and decided I wanted to turn some of it into jelly to maximize on its gorgeous color.

But I didn’t want straight crabapple jelly. I wanted it to have a kick of flavor or spice, and we just so happened to have hot peppers growing in our garden that were ready to harvest, so I sliced some up, tossed them in a big stock pot, seeds and all, and added the crabapple juice. I steeped them together for awhile, gave the juice a taste, and it was perfect.

That evening, I made jelly using the only pectin I had in the house, which was Pomonas Universal Pectin. I loved using Pomona’s for this because the amount of sugar needed is so much less than your typical pectin recipe, but please note that Pomona’s pectin doesn’t just require less sweetener, it actually needs less sweetener for the jelly to set, meaning if you add too much sugar, you’ll have issues with getting your jelly to set at all.

I’ve written my instructions here to reflect Pomona’s instructions for crabapple jelly, but you’ll want to make some modifications to your sugar amounts if you’re using a standard pectin. Enjoy!

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Crabapple-Pepper Jelly

Author: A Wooden Nest

This recipe was developed with Pomona's Universal Pectin in mind, which is a pectin that requires less sugar than most in order to gel up. If you're using a different type of pectin, please consult that brand's info sheet to adjust for the amount of sweetener needed.

Ingredients

• 4 cups unsweetened crabapple juice
• 2 cups sliced hot peppers (like jalapeño)
• 1 1/2 cup sugar
• 1/4 cup lemon or lime juice
• 4 teaspoons Pomona's Universal Pectin
• 4 teaspoons Calcium Water (prepare as instructed on the box)

Instructions

To Prepare the Juice

1. Combine the crabapple juice with the peppers in a large saucepan and place over medium-high heat, stirring occasionally, until the mixture begins to simmer. Reduce heat to low, and continue to stir now and then for the next 30 minutes. Turn off heat and let steep until mixture cools.
2. Strain the peppers out of the juice and pour into a large stockpot to make your jelly.

To Make the Jelly

1. This recipe is specifically for those using Pomona's Universal Pectin. If you are using a different type of pectin, please refer to manufacturer's guidelines for instructions on how to proceed.
2. Place the crabapple juice, lemon/lime juice and calcium water in a large stockpot, and stir well to combine.
3. Pour sugar out into a separate bowl. Add the pectin and whisk into the sugar until evenly combined.
4. Bring mixture in stockpot up to a full rolling boil. Add in the sugar-pectin mixture and stir vigorously for two minutes while mixture comes back up to a boil. Remove from heat.

Storage

1. At this point you can either store your jelly in the refrigerator, or you can water bath can for shelf-stable storage as outlined below:
2. Fill your jars. I like to use half-pint jars, and leave 1/4-inch headspace. After all jars are filled, wipe the rims clean using a clean rag dipped in hot water. Place lids and bands on each jar, and add, fully submerged, to a boiling water bath. Let boil for 10 minutes (or longer if you live in high elevation).
3. Remove jars from water bath canner and place on a towel-lined counter. Let jars cool, remove bands and check seals. Jars should be stored without bands on.

Notes

https://pomonapectin.com/instruction-sheet/

PIN IT FOR LATER

Apple Butter

This is a recipe I’ve carried with me for years. I make it nearly every summer and give it as gifts for Christmas. It’s rich and good, and can be used on breads like jam, in marinades and sauces, in sandwiches with some fried chicken and cheese… lots of delicious possibilities.

The recipe I follow lies somewhere between what is offered by Simply Recipes and Food in Jars. I liked the recipe from Simply Recipes when I don’t feel like peeling the apples. A food mill is often more suited to my situation, and I like the fact that the peels and cores lend pectin and flavor. The Food in Jars recipe is more specific about the canning procedure, and gives options for a chunkier fruit butter if I ever decide to peel and chop my apples instead of milling them. Sometimes I’ll just puree them with an immersion blender, which is what I’ve done this year.

The main thing to keep in mind is to cook the butter down longer than you think you need to. The more caramelized, the better the flavor. And you’ll want to invest in a splatter screen if you don’t have one already. Trust me on this.

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Stovetop Apple Butter

Author: A Wooden Nest

Ingredients

• 8 lbs apples2 cups cider vinegar (5% acidity)4 cups waterAround 8 cups sugarFreshly squeezed lemon juice (one large lemon)1 teaspoon salt4 teaspoons freshly roasted and ground cinnamon1 teaspoon freshly roasted and ground allspice1/2 teaspoon freshly roasted and ground cloves1/2 teaspoon freshly roasted and ground cardamom

Instructions

1. Quarter, stem and skin and seed the apples, cutting off any damaged parts (you don't need to skin them if they will later be processed through a food mill). Place in a 5-quart or larger pan with the cider vinegar and the water. Turn heat on high, stirring occasionally. When the liquid begins to boil, lower the heat to medium and continue to stir the apples every five minutes or so until they are soft and mushy.
2. Leave chunky or puree with an immersion blender. (If you left the skins on, run the softened apples through a food mill). Measure the remaining applesauce, and return to your pan. Cook on medium heat until the sauce begins to bubble, and then reduce heat to medium-low. Keep the lid off so that the water can evaporate out.
3. Add 1/2 cup sugar for every cup of apples (8 lbs of apples would generally yield me about 16 cups of sauce after milling, which is why I listed 8 cups of sugar to the recipe list). Add the juice of one large lemon.
4. Dry roast your spices whole in a small saucepan on medium-high until the aroma hits your nose. Shake the pan so that the spices do not burn and continue to roast for another minute or two. Take the spices off the heat and cool. Once cooled, grind your spices in a coffee grinder and add to the pot. Taste and adjust accordingly. If you don't like cardamom or cloves or allspice, simply omit those spices from the recipe.
5. Stir the pot every five minutes or so, making sure to scrape the bottom to prevent burning. Cook for ~3 hours until the sauce has reduced to the desired consistency.
6. If you want to can your jars for long-term storage, read up on the proper canning procedures. Otherwise, funnel your apple butter into sterilized jars and store in the refrigerator.

Notes

Read up on the proper procedure for canning your apple butter here: https://nchfp.uga.edu/publications/publications_usda.html