It's been a crazy haze of apple picking around here as I have recently joined Operation Fruit Rescue Edmonton (OFRE)

The mission: OFRE will mobilise volunteers to harvest, process, and preserve local fruit. OFRE will get the fruit in the hands, mouths, and minds of people in the Edmonton capital region by fostering community involvement and knowledge sharing.

So as well as pressing apples for cider I have my sites set on jams, jellies and all things apple!  Here is a jelly I made using a rosey batch of crab apples.

CRAB APPLE AND HABANERO JELLY

INGREDIENTS

• 600g of crab apples washed and chopped
• 35g of habanero chillies, chopped roughly, seeds and all! 
• 1 litre of water
• White granulated sugar 500g to each 500ml of juice

METHOD

1. Put the chopped crab apples and chillies in a large heavy bottomed saucepan.
2. Add 1 litre of water. Bring to the boil and simmer until the crab apples soften, with the lid on the pan it took about 35-40 minutes.
3. Strain through a muslin square or jelly bag overnight.
4. Add the juice to a large heavy bottomed pan and add the sugar. Bring slowly to the boil, stirring to dissolve the sugar. When the juice and sugar comes to the boil remove from the heat and skim well.
5. Return to the heat and bring to a rolling boil until setting point is reached. (See below for tips on testing for a set)
6. Skim and using a funnel, fill hot 1-cup canning jars, leaving 1/4-inch headspace. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes.
7. Allow to cool and enjoy.

TESTING FOR A SET

1. Remove jelly from heat while doing test.
2. Chill two or three small plates in freezer.
3. Place 1 tsp. (5 mL) hot jelly or jam on plate and freeze for 1 minute.
4. Remove from freezer. Surface should wrinkle when edge is pushed with finger.
5. If surface doesn't wrinkle, continue cooking and repeat test every few minutes.