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Habanero Crab Apple Jelly

Kick up your jelly with habanero and crab apples.



From '"The Fruit Forager’s Companion"
May 2018

  • Crab apples can be enjoyed year-round with this recipe.
    Photo by Sara Bir
  • Learn how to forage and cook with fruit found in your neighborhood in Sara Bir’s “The Fruit Forager’s Companion”.
    Cover courtesy Chelsea Green

Yield: 3–6 half-pint jars

The Fruit Forager’s Companion (Chelsea Green 2018) by Sara Bir shares how to forage, ferment, cook, and bake using ingredients found in your neighborhood. This recipe lets you enjoy crab apples year-round.

Crab apples, with their high pectin content, make a luxe and silky jelly. The habanero is optional, but its complex fruity and oral character makes for an interesting jelly that’s just as well suited to a grown-up PB&J as it is to accompany cream cheese on a toasted bagel. You could substitute minced fresh jalapeño instead.


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