Crabapples are plentiful on the tree on my mom’s house. The kids and I headed out to pick some crabapples and came home with quite a bunch of apples. As I stared at these apples I thought to myself, “what can I make with these other than applesauce?” My daughter had just picked a handful of peppers from the garden and had them sitting on the counter.
I wonder I thought.
I had so many apples I figured what have I got to lose! So I began cutting and chopping. What came later that day was a delicious combinations of flavors!!
This jelly is, what I think, the perfect combination. When you first taste it you get a little hit of tartness, with a hint of pepper flavor, then you’ll catch a little kick of spice right at the end. Mixed with cream cheese and a delicious cracker you’ve got a killer little appetizer for your next party!
2 regular green peppers(chopped and seeded)
1 small jalapeno pepper(chopped and seeded)
2 cups crabapples (cut in half and cored)
1 1/2 cups vinegar
3/4 cup sugar
2 tbsp maple syrup
Toss all the ingredients in a slow cooker. Cook on high for 3-4 hours, then let simmer on low for another hour. Place mixture in food processor or blender. Place mixture(while still hot) in a sterilized jar and place in fridge or if you’d like to freeze it remember not to fill all the way to the top. If you’d like you can process jar in hot water for an additional 5 mins.
I am married with two beautiful children ages 7 & 5. I am also a fulltime photographer and have been interested in food, since, well always! I began to take a registered Holistic Nutrition course, which I thought, hey why not start a blog about it and real food. On my blog you will find a little of everything. With loving food, I try not to restrict anything from my diet, but look at making foods healthier with using ingredients as close to nature as possible and as far from processed as I can. I hope you enjoy The Skinny Pear! Make sure to follow me on G+: https://plus.google.com/u/0/103839136473255928108/?rel=authortag