Habanero Crab Apple Jelly
Kick up your jelly with habanero and crab apples.
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.