Double Hot Pepper Jelly Recipes
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
DOUBLE HOT PEPPER JELLY
Make and share this Double Hot Pepper Jelly recipe from Food.com.
Provided by Dancer
Categories Jellies
Time 30m
Yield 8 half pint jars
Number Of Ingredients 5
Steps:
- Wear rubber or plastic gloves while cutting hot peppers and do not touch skin or eyes.
- To mince peppers, using a sharp knife, cut off tops and slice lengthwise.
- Discard seeds and white membrane.
- Cut lengthwise in 1/8-inch strips, then cut very fine crosswise strips.
- Sterilize 8 half-pint jars; keep hot until needed.
- Prepare lids as manufacturer directs.
- In a large kettle, combine minced peppers, sugar and vinegar.
- Bring to a boil.
- Remove from heat; let stand 5 minutes.
- Using a metal spoon, skim off any foam.
- Increase heat to high.
- Return kettle to heat and bring back to a full rolling boil that cannot be stirred down.
- Stir in pectin and boil exactly 1 minute, stirring constantly.
- Remove from heat and ladle into hot jars, leaving 1/8-inch headspace.
- Wipe jar rims and seal with hot lids and screw bands.
- Invert jar 30 seconds, then stand upright to seal.
EMILY'S HOT PEPPER JELLY
Hot pepper jelly. Not real hot, but it has a little zip. This is great spooned over cream cheese and eaten on crackers.
Provided by papergoddess
Categories Jellies
Time 30m
Yield 6-7 pints
Number Of Ingredients 7
Steps:
- Measure sugar into separate bowl and set aside.
- Seed and chop peppers.
- Place in heavy stainless saucepan.
- Add vinegar and pectin, and butter or margarine.
- Bring to a full rolling boil.
- Add sugar- bring to full boil again, and boil for 1 minute.
- Ladle into sterilized pint jars.
- Place in hot water bath for 5-10 minutes.
Nutrition Facts : Calories 739, Fat 0.7, SaturatedFat 0.3, Cholesterol 0.8, Sodium 39.1, Carbohydrate 188.4, Fiber 3.9, Sugar 170.6, Protein 1.3
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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).
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