Easy Homemade Hot Pepper Jelly Recipes

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.

Steps:

• Sterilize canning jars and set aside.
• Prepare all peppers by seeding and mincing.
• Place peppers in a large saucepan over medium-high heat.
• Add apple cider vinegar and powdered Pectin.
• Bring heat to high and stir constantly until you reach a rolling boil. Remove from heat once you reach a rolling boil.
• Mix in sugar and return to pan to high heat.
• Return to a rolling boil and let boil for 1 minute.
• Fill jars with jelly until it reaches 1/4" from the top of the jar.
• Screw lids on jars and place in a large pot filled with hot water. Be sure jars are completely submerged.
• Heat water with jars over high heat until it reaches a rolling boil, then boil for 5 minutes.
• Remove from heat and let jars sit in water until cool.
• Check seals by pressing down on the center of the lid when cool. If the lid pops when pushed, it can be stored at room temperature, otherwise store in the refrigerator.
• Pour jelly over cream cheese and serve with crackers.

Steps:

• Spoon out apple jelly into a saucepan.
• Add chopped jalapenos.
• Bring to a boil and let boil for 2 minutes.
• (This could also be done in a microwave).
• You can add a drop or two of food coloring if you want.
• Pour mixture into sterilized jar and lid; turn upside down for 5 minutes, then upright and it will seal.
• Or you can do it the lazy the way like I did- I poured it back into the jar I bought the apple jelly in (didn't even rinse the jar out), tightened the lid on and turn upside down and it sealed itself again.
• (I should put a disclaimer that I am not sure if you should do it the lazy way or not-but I keep the jar in the frig-no worries!).

Steps:

• Wash the jars, lids and bands in hot, soapy water; rinse well. Put the jars in a large pot and cover with water. Boil 10 minutes, then reduce the heat and simmer until ready to use. Meanwhile, put the lids and bands in a separate saucepan of simmering water until ready to use (do not boil). Just before filling, carefully remove the jars from the water with a jar lifter or tongs, shake out the excess water and transfer to a clean kitchen towel.
• Remove the ribs and seeds of the bell peppers and jalapenos. Roughly chop and pulse briefly in a food processor until finely minced. You can also finely mince by hand. Add the peppers to a medium-to-large, heavy bottomed pot set to medium-high heat.
• Add the vinegar and sugar to the pot; stir to combine. Bring to a boil. Once boiling, add powdered pectin. Continue boiling, stirring occasionally, for 1 minute.
• Ladle the mixture into sterilized jars. Set aside to cool before capping and refrigerating. Once cool, cap and refrigerate jars. The jelly will thicken as it cools. Will keep up to 2 months refrigerated.
• Enjoy!

Steps:

• Chop peppers and put in blender with vinegar.
• Blend well and pour into large boiler.
• Add sugar and mix well.
• Bring mixture to a rolling boil and boil for 1 minute.
• Remove from heat, strain through sieve and return liquid back to a boil.
• Boil for 5 minutes.
• Remove from heat.
• Add Certo and food coloring quickly.
• Put into 6 (1/2 pint) jars and seal.
• I use heated seal method, where I heat the lids in boiling water, place on jar, secure ring tightly and turn jar upside down for 5 minutes.
• Turn jar up correctly and allow to cool completely before storing.
• Newer studies show that it is safer to seal with the hot water bath method. To do this, put into a large boiler with rack on bottom, cover with 1-2 inches of water and boil for 5 minutes. Remove to rack to cool.