Crabapple and Jalapeno Pepper Jelly

This savoury jelly combines backyard crabapples with jalapeno peppers. A great topping on cream cheese as an appetizer or in a glaze for barbecue meat or poultry.

Yield: Makes 3 1/2 cups

Crabapple and Jalapeno Pepper Jelly


  • 4 cups crabapple juice
  • 3 cups granulated sugar
  • 1/3 cup finely chopped red and/or green seeded jalapeno peppers


  1. Combine all ingredients in a nonreactive Dutch oven. Bring mixture to a full rolling boil over high heat, stirring constantly. Boil rapidly, uncovered, stirring occasionally, until jelly stage is reached, about 15 - 20 minutes. Remove from heat and skim foam, if necessary.
  2. Pour into hot sterilized 1/2 cup jars, leaving 1/4 inch headspace. Wipe jar rims thoroughly with a clean damp cloth. Seal and process in a boiling water bath for 10 minutes.
Nutritional analysis per 1 tbsp: 50 calories, 0 g fat, 0 g protein, 12.8 g carbohydrate, 0 g fibre, 1 mg sodium
Tip: Hot peppers cause severe skin and eye irritation. Wear rubber gloves when handling hot peppers and avoid touching any exposed skin.