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
HOT PEPPER JELLY
Categories Condiment/Spread Food Processor Vegetarian Low Sodium Vinegar Bell Pepper Hot Pepper Vegan Boil Candy Thermometer Gourmet
Yield Makes about 7 cups
Number Of Ingredients 6
Steps:
- Cut the bell peppers into 1-inch pieces and in a food processor chop them vety fine. Transfer the chopped peppers to a deep kettle, add the sugar, the vinegar, and the red pepper flakes, and bring the mixture to a boil, stirring until the sugar is dissolved. Stir in the pectin and boil the mixture over moderately high heat, stirring, until it reaches the jelly stage (222°F. on a candy thermometer). Transfer the jelly to sterilizes Mason-type jars (sterilizing procedure below), filling the jars to within 1/4 inch of the tops, wipe the rims with a dampened towel, and seal the jars. The jelly keeps, sealed, in a cool dark place indefinitely. Serve the jelly as a condiment with grilled meats or with cream cheese on crackers.
- To Sterilize Jars and Glasses For Pickling and Preserving:
- Wash the jars in hot suds and rinse them in scalding water. Put the jars in a kettle and cover them with hot water. Bring the water to a boil, covered, and boil the jars for 15 minutes from the time that steam emerges from the kettle. Turn off the heat and let the jars stand in the hot water. Just before they are to be filled invert the jars onto a kitchen towel to dry. (The jars should be filled while they are still hot.) Sterilize the jar lids for 5 minutes, or according to the manufacturer's instructions.
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- Use a knife or a food processor to very finely chop the bell pepper. Scoop the diced peppers into paper towels and squeeze out excess liquid (this will help ensure the jelly sets up properly). Measure out 1 ½ cups of diced bell pepper (loose, not packed in the measuring cup).
- Dice the jalapeños and squeeze the liquid out, in the same manner (I highly suggest wearing gloves when handling this many).
- Add all of the diced peppers to a large, deep pot. Add sugar, vinegar, lime juice, and salt. Bring to a boil, stirring often. Reduce heat, but maintain a boil and boil for 10 minutes.
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