CRABAPPLE HOT PEPPER JELLY

Steps:

• In a Dutch oven, combine crabapples with water.
• Cover and bring slowly to simmer.
• Cook until crabapples are very soft.
• Pour into a colander lined with a square of dampened cheesecloth and placed over a deep bowl.
• Weight down with a saucer and heavy can.
• Let stand until dripping stops.
• Discard pulp.
• Pour collected juice into a liquid measure.
• Add enough vinegar to make 3 cups.
• Combine in a saucepan with sugar.
• Bring to a boil, stirring constantly.
• Add peppers, then boil briskly for 8 to 10 minutes or until set.
• Stir for 7 minutes to prevent floating peppers.
• Pour jelly into hot, sterilized 8-ounce canning jars.
• Seal with two-piece canning lids.
• Let cool, then refrigerate.
• For long-term unrefrigerated storage, process in boiling water bath for 5 minutes immediately after sealing jars.
• NOTE: To test for set, remove pan from heat.
• Dip a cold metal spoon into the liquid and hold well above the steam.
• Turn spoon sideways and let liquid run off.
• When it forms two drops that run together and drip from edge of spoon, jelling point has been reached.