HOT PEPPER JELLY
We enjoy this fiery hot pepper jelly spread on crackers with cream cheese. It also makes a terrific holiday gift. For a milder flavor and different color, substitute a green bell pepper, jalapeno peppers for the habaneros and green food coloring. -Richard Harris, Kingston, Tennessee
Provided by Taste of Home
Time 20m
Yield 5 half-pints.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 59 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 15g carbohydrate (15g sugars, Fiber 0 fiber), Protein 0 protein.
EASY HOMEMADE HOT PEPPER JELLY
This is a really simple and easy recipe that I got from my friend Kelly. It doesn't require chopping any hot peppers and it's a delicious appetizer served over cream cheese with crackers.
Provided by Darcy Perreault-Acker
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 35m
Yield 192
Number Of Ingredients 6
Steps:
- Run the red and green peppers through a coarse grinder, or pulse in a food processor until finely chopped. Transfer to a strainer, and drain really well. This is key to your success.
- While the peppers are draining, sterilize your jars by boiling or using the dishwasher. Keep hot.
- In a large pot, combine the peppers, vinegar, white sugar, red pepper flakes and pectin. Bring to a rolling boil over high heat while stirring constantly. A rolling boil is one that does not stop when stirred. Boil for 1 minute.
- Remove from the heat, and ladle into hot sterile jars to within 1/2 inch of the top. Seal with new lids and rings. Place into a boiling water bath for 15 minutes. The jars should be completely covered by water. Remove and let cool. The jelly will be somewhat loose. The last jar may not be full. Just refrigerate, and use within a week or two.
Nutrition Facts : Calories 30.2 calories, Carbohydrate 7.7 g, Fiber 0.1 g, Protein 0.1 g, Sodium 0.2 mg, Sugar 7.5 g
5 PEPPER JELLY
This is a very sophisticated jelly to have on hand for the parties, holidays, and unexpected visitors. Enjoy this with crackers and soft cream cheese.
Provided by Donna Graffagnino
Categories Jams & Jellies
Time 9h
Number Of Ingredients 11
Steps:
- 1. In two small bowls, put minced jalapenos in one and minced cayenne in the other. Add just enough vinegar to cover peppers and put in refrigerator overnight for the best flavor.
- 2. In a large, stainless steel saucepan, combine chopped and sliced peppers, pepper flakes, cider vinegar, and sugar. Cook over medium low heat until peppers are very soft and vinegar mixture is fully incorporated with pepper flavor, about 1 hour.
- 3. Strain vinegar mixture through a fine mesh sieve and discard pulp and seeds.
- 4. Return strained vinegar to the saucepan and bring to a boil. Stir in liquid pectin; continue stirring constantly and bring back to boil for 1 minute - no longer! Remove from heat and skim off foam.
- 5. Divide jelly mixture and add red food color to one mixture and add the minced green jalapeno peppers. To the other half of the mixture add the green food color and the minced red cayenne peppers. If you like the golden color of natural pepper jelly then combine the minced red & green peppers into the jelly mixture.
- 6. Using a canning funnel, ladle jelly into sterilized jars. Seal, and process in a boiling-water canner for 5 minutes. While jelly is cooling occasionally turn jelly upside down or gently shake jars to keep the minced peppers evenly distributed in the jelly until it's set.
- 7. TIP: Sterilize your clean jars and lids in the oven. Place on a baking sheet at 250* F for 20 minutes, then turn oven down to 225* until all jars are used.
CERTO® FIVE PEPPER JELLY
Create a savory, spicy five-pepper jelly with this great recipe. CERTO® Five Pepper Jelly features bell peppers, jalapenos, cayenne and more.
Provided by My Food and Family
Categories Home
Time 4h5m
Yield Makes 6 (1-cup) jars or 96 servings, 1 Tbsp. each.
Number Of Ingredients 10
Steps:
- Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Stem and halve all peppers; discard seeds. Finely chop peppers. Measure exactly 3 cups chopped peppers into colander. Add onion and 1 tsp. of the salt; let stand in colander 3 hours, pressing occasionally with back of spoon to extract as much moisture as possible. Place pepper mixture in 6- or 8-qt. saucepot. Add vinegar, lemon juice, remaining 1 tsp. salt and the spices; mix well.
- Stir sugar into prepared peppers in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Reduce heat to medium low; simmer 10 min., stirring occasionally.
- Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Stir in cumin seeds. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min.. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 50 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 11 g, Protein 0 g
CRESCENDO -- FIVE PEPPER JELLY
We have put up this Pepper Jelly recipe many times each time is no fail. A beautiful jelly for crakers with cheese, chicken, fish or pork. Very easy to prepare we put the jelly up in quart jars and double the recipe this recipe doubles very nicely. As we go through this Pepper Jelly very quickly we just transfer a small amount into a 1/2 pint jar to use and refill the jar when needed.
Provided by oilpatchjo
Categories Canadian
Time 1h30m
Yield 5 1/2 pints, 88 serving(s)
Number Of Ingredients 8
Steps:
- Cut peppers into 1-inch pieces and in a food processor chop very finely (remember to remove the Gusto™ seeds - they're HOT!).
- Transfer chopped peppers to a deep kettle, add sugar, vinegar, and bring to a boil, stirring until sugar is dissolved.
- Stir in pectin and boil over moderately high heat, stirring, until it reaches the jelly stage (222ºF on a candy thermometer).
- Transfer the jelly to sterilized Mason-type jars, filling the jars to within ¼ inch of the tops.
- Run a clean silicone spatula between the jelly and the sides of the jars to eliminate air bubbles. Wipe the rims with a dampened towel and seal the jars.
- Note:Special equipment: instant read or candy thermometer, canning tongs.
Nutrition Facts : Calories 35.8, Sodium 1.9, Carbohydrate 9.1, Fiber 0.2, Sugar 8.2, Protein 0.1
PEPPER JELLY
This spicy-sweet jelly is colored for Christmas...and flavored right for year-round use. Our test kitchen staff recommends spreading it on crackers with cream cheese for a snack or serving it as an accompaniment to pork roast.-Taste of Home Test Kitchen
Provided by Taste of Home
Time 35m
Yield about 6 half-pints.
Number Of Ingredients 8
Steps:
- Place the jalapeno, half of the green peppers and half of the vinegar in a blender or food processor; puree. Pour into a large bowl. Puree remaining green peppers and vinegar; add to the bowl. Add apple juice; mix well. Cover and chill overnight. Strain through several layers of damp cheesecloth. Measure 4 cups juice into a Dutch oven (add water if needed to make 4 cups). Stir in pectin and salt; bring to a rolling boil over high heat, stirring constantly. Add sugar; 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 sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.
Nutrition Facts :
PEPPER JELLY
This family favorite makes a great gift, too! Excellent served with cream cheese and crackers as an appetizer.
Provided by Laura Rhodes
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Yield 28
Number Of Ingredients 4
Steps:
- In a large, stainless steel saucepan, combine green pepper, white vinegar, and white sugar. Bring to a boil, and cook for 6 minutes, stirring constantly.
- Stir in liquid pectin, and continue to boil for 3 more minutes, stirring constantly. Skim off foam with a metal spoon, and remove pan from heat
- Ladle jelly into sterilized jars, leaving a 1/2 inch space at the top. Seal, and process in a boiling-water canner for 5 minutes.
Nutrition Facts : Calories 181.9 calories, Carbohydrate 46.9 g, Fiber 0.2 g, Protein 0.1 g, Sodium 0.5 mg, Sugar 46.6 g
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
NAUGHTY NELLIE'S FIVE PEPPER JELLY
I got this recipe in my email sounds good although I haven't tryed it yet. An interesting ingredient in a number of sauces or just fantastic on warm tortillas or cornbread.
Provided by Kaccy G.
Categories Jellies
Time 2h15m
Yield 12 jars
Number Of Ingredients 13
Steps:
- Remove the seeds and stems from the bell peppers and coarsely chop them.
- Place the chopped peppers in a food processor and process until they are finely chopped.
- Put the processed peppers into a colander and add the onion, jalapeno and 1 teaspoon of the salt.
- Allow to drain for 3 hours.
- Press to extract as much of the moisture as possible.
- Transfer the mixture to a large heavy non-reactive saucepan.
- Stir in the sugar, vinegar, lemon juice, chile powder, cayenne, crushed red pepper and the remaining salt.
- Bring to a boil, stirring, and cook for 10 minutes.
- Add the pectin and boil for exactly 1 minute, stirring constantly.
- Turn off the heat, stir in the toasted cumin seeds and allow to stand for 5 minutes.
- Stir to distribute the chopped peppers evenly and pour into hot sterilized half-pint jars.
- Wipe the rims clean with a damp towel and seal with new lids and metal rings.
- Place the jars on a rack, without letting them touch, in a deep canning kettle with water to cover by 1 inch.
- Cover the kettle and bring to a boil.
- Once the water comes to a boil, boil for five more minutes.
- Remove the jars to a cooling rack and allow them to cool completely before storing.
Nutrition Facts : Calories 349.3, Fat 0.3, Sodium 395.4, Carbohydrate 87.9, Fiber 1.5, Sugar 85.4, Protein 0.7
FRESH FIVE-PEPPER JELLY
This recipe is from Commander's Palace in New Orleans. It's meant to be eaten fresh, or you can freeze it for later use. I am not really sure how long this needs to cook, so that is a guess.
Provided by Vino Girl
Categories Jellies
Time 45m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Put syrup, vinegar, and pepper flakes in a pot and reduce by 2/3 and until sticky.
- Place peppers in a hot skillet and saute about 30 minutes or until tender and the color is brightened.
- Add peppers to the syrup mixture with a slotted spoon.
- Add salt and pepper to taste.
Nutrition Facts : Calories 817.5, Fat 1.2, SaturatedFat 0.1, Sodium 171.3, Carbohydrate 211.9, Fiber 3.9, Sugar 74, Protein 2.5
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THE BEST JALAPEñO PEPPER JELLY - TASTES BETTER FROM SCRATCH
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5/5 (52)Calories 689 per servingCategory Appetizer
- 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.
- Stir in the liquid pectin and boil for another minute. Remove from heat and allow to cool for 5 minutes, then give a good stir (to evenly distribute the pepper pieces) and pour jelly into containers. Apply lids securely.
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