Chunky Festive Pepper Jelly Recipes

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.

Steps:

• 1. 1. Get all of your ingredients measured and ready to go.
• 2. 2. Place finely chopped peppers all in a large pot. Add in vinegar. Stir together and bring to a boil.
• 3. 3. Once it comes to a boil, stir in the sugar and keep stirring until it boils again. Add in butter/marg. to help manage the froth level from the boiling. Let it stay at a rolling boil for 1 minute. Remove from heat and stir in liquid pectin (Certo); Put back on burner and boil one more minute.
• 4. 4. Remove from heat and place hot jelly into hot prepared canning jars. Fill the jars to about 1/8" from the top, wipe and place lids and rings on them.
• 5. 5. Process in a water bath for 10 minutes.
• 6. 6. Place on cooling rack until cool. Then store in pantry (or give as gifts).
• 7. 7. Ready to store, eat or give! :) Yum! Yum! ENJOY!!
• 8. 8. Suggestions for serving: (1a) Place a block of Cream Cheese in the center of a plate; and spoon or pour the Pepper Jelly over it. Line the outside of the plate with Ritz Crackers (or your favorite cracker), surrounding the Cream Cheese and Pepper Jelly. (1b) You can also soften Cream Cheese with a mixer. And when it is a a spreading consistency, mix in the pepper jelly. And spread of crackers. It is soooo addictive! But hey, I can think of worse things we could be addictive to having.
• 9. NOTE: This batch/recipe makes a chunky jelly. I make it both ways -smooth and chunky. If you want it smoother, puree it in a blender or food processor. You will need to cook it longer; and use more pectin for it to gel correctly (about 3 more tablespoons) .

Steps:

• In a blender or food processor, place the jalapenos, half of the green peppers and 1/2 cup vinegar; cover and process until pureed. Transfer to a large Dutch oven. , Repeat with remaining green peppers and another 1/2 cup vinegar. Add the sugar, cayenne and remaining vinegar to pan. Bring to a rolling boil over high heat, stirring constantly. Quickly stir in pectin. Return to a rolling boil; boil for 1 minute, stirring constantly. , Remove from the heat; skim off foam. Add food coloring if desired. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. , Process for 10 minutes in a boiling-water canner. Serve over cream cheese with crackers if desired.

Steps:

• Place vinegar and peppers in a blender; cover and puree. Add 2 cups sugar; blend well. Pour into a Dutch oven. Stir in remaining 4 cups sugar; bring to a boil. Strain mixture and return to pan. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin and food coloring if desired. Continue to boil 1 minute, stirring constantly. Remove from the heat; skim off foam. Ladle hot mixture into hot sterilized 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 5 minutes. Remove jars and cool., Serve with cream cheese on crackers.