3 hours ago, ElsieD said:
I'd like to try this using Scotch Bonnet peppers. Do you have actual measurements for the ingredients?
Scotch bonnets should work fine.
The original recipe came from "The Complete Book of Small Batch Preserving" by Ellie Topp and Margaret Howard 2007.
The apples I used are an old variety that were, according to my BIL, most likely planted in the 1930's. They are about 20 cm. in diameter and very sour and tannic. They're not crabapples though crabapples would work.
I used a Kg. of the apples, cut into about 6 pieces, including the cores, seeds and stems. Cooked for 30 minutes with 125 ml. apple cider vinegar.
Strained through a coarse sieve, added 375 ml. sugar and 3 chopped red habaneros, then boiled, as per the recipe, for 30 min. It took an additional 30 minutes of boiling to get to a gel stage. Then strained through cheesecloth.
The result was good. A very hot pepper jelly with a strong apple flavour.
It's worth doing if you've got access to free apples. We've access to so much that they feed the deer (and get them drunk). Otherwise it's a waste of apples if you're buying them.
Hope this answers your question.
Cheers.
