EASY SPICY RED PEPPER JELLY
Steps:
- Combine the preserves, bell peppers, red pepper flakes, vinegar and 1/4 teaspoon salt in a blender; puree until smooth. Transfer to a small saucepan and bring to a brisk simmer over medium heat. Cook, stirring often, until thickened and syrupy, about 10 minutes. Transfer to a jar and cool completely. Refrigerate for up to 1 week.
EASY RED PEPPER JELLY SPREAD
Make this 5-minute Easy Red Pepper Jelly Spread appetizer and enjoy a bold kick of flavor. This red pepper jelly spread goes well with crackers, bread and so much more. Serve it at your next event, today!
Provided by My Food and Family
Categories Meal Recipes
Time 5m
Yield Makes 16 servings
Number Of Ingredients 2
Steps:
- Place cream cheese on serving dish.
- Top with jelly.
Nutrition Facts : Calories 90, Fat 4.5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 50 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 8 g, Protein 1 g
KICKIN' RED PEPPER JELLY
Peppers grow like wild fire in our hot Missouri summers. That's when I make spicy jelly to give as gifts at Christmas. The leftover pulp can be frozen in small batches and stirred into chili, pasta sauce, salad dressing and salsa. -Lee Bremson, Kansas City, Missouri
Provided by Taste of Home
Time 40m
Yield 4 half-pints.
Number Of Ingredients 8
Steps:
- Place red peppers, jalapenos and garlic in a blender; cover and process until finely chopped. Set aside 1/2 cup; puree remaining pepper mixture., Line a strainer with four layers of cheesecloth and place over a bowl. Place pureed pepper mixture in strainer; cover with edges of cheesecloth. Let stand 30 minutes or until liquid measures 1-1/2 cups., Discard pepper pulp puree from cheesecloth or save for another use; place liquid in a large saucepan. Stir in vinegars, lemon juice, pectin and reserved pepper mixture. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute., Remove from heat; skim off foam. Ladle hot mixture into four hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 86 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.
SWEET RED PEPPER JELLY RECIPE - (4.1/5)
Provided by Foodiewife
Number Of Ingredients 8
Steps:
- If you are using your stove top to make jelly: Remove stems and seeds from red bell peppers and finely chop. (I used my food processor, and pulsed them until they were fine enough.) Measure 3 1/2 cups chopped bell peppers. Note: I placed the finely chopped peppers into a fine strainer and pressed out the excess liquid. Remove stems, seeds, and veins from jalapeño peppers* and finely chop. Measure 1/2 cup chopped jalapeno peppers. Measure remaining ingredients for your recipe; set aside. Place chopped bell peppers and jalapeño peppers in an 8-quart saucepan. Add vinegar. Gradually stir in Ball® brand RealFruit™ Classic Pectin. Add butter, if using. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly. Add entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary, from top of jelly. If using the Ball Canning Automatic Jam & Jelly Maker: Note: I placed the finely chopped peppers into a fine strainer and pressed out the excess liquid. Sprinkle pectin evenly over bottom of the Pot fitted with the Stirrer. Add peppers evenly over pectin. Pour vinegar evenly over peppers. Add butter to help reduce foaming. Press Jelly button - the cook time will automatically default to 25 minutes. Press the (-) minus button until the time reads 21 minutes. Press Enter. Wait 4 minutes for appliance to sound 4 short beeps indicating that it is time to add sugar. Add sugar gradually while Stirrer continues running. Place the Glass Lid on the Pot. The appliance will continue to automatically stir your ingredients while it cooks. Stay within earshot of the Jam & Jelly Maker, the appliance will beep again at the end of the process signaling jelly cooking is complete. Press Cancel, unplug the appliance and immediately remove Glass Lid. Remove Stirrer using a pot holder. Skim foam, if necessary, from top of jelly. Preserve pepper jelly immediately, using 1 of the 3 ways listed below. Prepare Your Gear (while jam or jelly is being made in your Automatic Jam & Jelly Maker) Fill canner or stockpot half full with water. Place lid on canner. Heat to a simmer. Keep canning rack or Canning Discovery™ Kit canning rack with lifter to the side until ready to use. Wash jars, lids and bands in hot, soapy water. Rinse well. Keep jars warm until ready to use, in order to minimize risk of breakage when filling with hot jam or jelly. You can heat them in your canner or stockpot of simmering water, or in a heated dishwasher. Set lids and bands aside in your work area. Fill Your Jars: Ladle hot jam into hot jars, one at a time, leaving 1/4 inch headspace. Wipe any jam or jelly from the rims of the jars. Center lids on jars. Twist on the bands until fingertip tight. Place filled jars in the canning rack inside the canner, ensuring jars are covered by 1-2 inches of water. Place lid on canner. Bring water to gentle, steady boil. Process jars in boiling water for 10 minutes, adjusting for altitude. Turn off heat, remove lid and let jars stand for 5 minutes. Remove jars from water and cool. Check lids for seal after 12 to 24 hours. Check the Seal: Press on center of cooled lid. If jar is sealed, the lid will not flex up or down. If it is not sealed, refrigerate immediately or re-process. If using the Ball Canning Auto Canner (my preferred method as it's so easy to do: Unlock and open Appliance Lid. Remove one hot jar. Close Lid, but do not lock, to keep remaining jars hot. Ladle hot jelly into hot jar, leaving 1/4-inch headspace. Wipe any jelly from the rim of the jar. Center new lid on jar. Twist on band until fingertip tight. Return filled jar onto Rack in Inner Pot. Repeat step 2 until all jars are filled with jelly and returned to Inner Pot. Close and lock Lid. Press Jams & Jellies, then press Recipe 1. Press Start to begin preserving. The appliance will start sensing your recipe, indicated by the orange Sensing light. Then, the preserving phase will begin, indicated by the orange Preserving light. When your appliance beeps and the green Ready light is flashing, your jelly has been successfully preserved! Press Stop. Unlock and open Lid. Remove jars from Inner Pot using jar lifter and place upright on a towel. Allow to cool, undisturbed, for 12 to 24 hours. Check lids for seals and store your jars. Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned. Store sealed jars in pantry for up to 1 year. Jars may be stored without bands, or you may clean the underside of bands to ensure no moisture is trapped during storage.
SPICY RED-PEPPER JELLY
A dash of red pepper flakes adds nuance to this condiment of sweet red peppers cooked with vinegar, sugar, and pectin. Serve it on a cheese board or stir a spoonful into mayo for a vibrant sandwich spread.
Categories Condiment/Spread Sauce Pepper Appetizer Bell Pepper Jam or Jelly Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 5 (1/2-pint) jars
Number Of Ingredients 9
Steps:
- Sterilize jars and lids:
- Wash jars, lids, and screw bands in hot, soapy water, then rinse well. Dry screw bands. Put empty jars on a rack in a boiling-water canner or a deep 8- to 10-quart pot and add enough hot water to cover by 2 inches. Bring to a boil, covered, then boil 10 minutes. Remove canner from heat, leaving jars in water, covered. Heat lids in water to cover by 2 inches in a small saucepan until thermometer registers 180°F (do not let boil). Remove from heat. Keep jars and lids submerged in hot water, covered, until ready to use.
- Make jelly:
- Pulse bell peppers with red-pepper flakes in a food processor until finely chopped. (Mixture will measure about 2 1/2 cups.)
- Whisk together pectin and 1/4 cup sugar in a small bowl.
- Stir together pepper mixture, vinegar, butter, salt, and remaining 3 cups sugar in a 5- to 6-quart heavy pot. Bring to a vigorous boil over high heat, then continue to boil vigorously, stirring occasionally, 5 minutes. Gradually add pectin mixture, whisking constantly. Return jelly to a vigorous boil, stirring constantly, and boil, stirring constantly, 1 to 2 minutes (mixture will thicken slightly). Remove from heat.
- Carefully remove jars and lids with canning tongs, then drain jars upside down on a clean kitchen towel and quickly dry lids. Invert jars and immediately ladle hot jelly into jars, leaving 1/4 inch of space at top. (Last jar may not be full.) Run a clean plastic spatula between jelly and sides of jars to eliminate air bubbles. Wipe off rims of filled jars with a damp clean kitchen towel, then firmly screw on lids with screw bands.
- Seal and process jars:
- Put sealed jars on rack in canner or pot and add enough hot water to cover by 2 inches. (If you have a jar that is partially full, do not process it. Cover it with a lid and screw band, then keep in refrigerator.) Bring to a full boil, covered, then boil jelly, covered, 15 minutes. Transfer jars with canning tongs to a towel-lined surface to cool. Jars will seal; if you hear a ping, that means that the vacuum formed above the cooling jelly has made the lid concave. Remember that you may or may not be around to hear the ping. The important thing is for the jars to eventually have concave lids. Jelly will thicken as it cools.
- After jars have cooled, 12 to 24 hours, press center of each lid to check that it's concave, then remove screw band and try to lift lid with your fingertips. If you can't, the lid has a good seal. Replace screw band. Put any jars that haven't sealed properly in the refrigerator and use them first (along with jar that was only partially full).
HOT PEPPER JELLY
Enjoy this spicy treat on crackers with cream cheese. It also makes a festive holiday appetizer.
Provided by ranger1
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h45m
Yield 48
Number Of Ingredients 6
Steps:
- Sterilize 6 (8 ounce) canning jars and lids according to manufacturer's instructions. Heat water in a hot water canner.
- Place red bell peppers, green bell peppers, and jalapeno peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin. Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar. Return to full rolling boil, and boil exactly 1 minute, stirring constantly. Remove from heat, and skim off any foam.
- Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly.
- Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 5 minutes.
Nutrition Facts : Calories 88.5 calories, Carbohydrate 22.5 g, Fiber 0.3 g, Protein 0.1 g, Sodium 2.8 mg, Sugar 21.3 g
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PEPPER JELLY AND JAM RECIPES - MY 100 YEAR OLD HOME
From my100yearoldhome.com
4.4/5 (25)Estimated Reading Time 6 minsServings 8
- PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
- COMBINE bell peppers, jalapeño peppers and vinegar in a large saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down over high heat, stirring constantly.
- ADD sugar and honey. Return mixture to a full rolling boil. Boil hard 3 minutes, stirring constantly. Remove from heat. Skim foam if necessary.
- LADLE hot jelly into hot jars, leaving ¼ headspace. Wipe rim and center lid on jar. Screw band on until fingertip-tight. Place jar in boiling water canner. Repeat until all jars are filled.
HOT PEPPER JELLY RECIPE (FOR CANNING) • HEARTBEET KITCHEN
From heartbeetkitchen.com
4.6/5 (36)Category Canning & PreservingCuisine AmericanTotal Time 45 mins
- Prepare boiling water canner. Heat half pint jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
- Combine bell peppers, jalapeño peppers and vinegar in a large saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down over high heat, stirring constantly, for at least 1 minutes.
- Add sugar and honey. Return mixture to a full rolling boil. Boil hard 3 minutes, stirring constantly. Remove from heat. Stir in salt. Skim foam off top if necessary.
- Ladle hot jelly into hot jars, leaving ¼ headspace. Wipe rim and center lid on jar. Screw band on until fingertip-tight. Place jar in boiling water canner. Repeat until all jars are filled.
RED PEPPER JELLY - HEALTHY CANNING
From healthycanning.com
4/5 (19)Total Time 1 hr 15 minsCategory DessertCalories 14 per serving
- Line a sieve with cheese cloth, put over a large measuring jug or a saucepan, and set aside OR get a jelly bag ready.
- Core and seed the red peppers, cut into large chunks, put into food processor along with 100 ml (1/2 cup / 4 oz ) of the cranberry juice and using the pulse button, whiz into fine chunks, but not into a paste or purée.
- Empty the food processor contents into a medium-sized saucepan. Add the remaining juice (that's 775 ml / 3 cups / 24 oz, if you are tracking the math ) and the teaspoon of red pepper flakes. Bring to a rolling boil.
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