August 15, 2013 By Joyce Schmalz (The Skinny Pear)
Jelly with a hint of spice
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.
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