GG EMILY'S GREEN PEPPER JELLY
Steps:
- Combine green sweet peppers, hot peppers, sugar and vinegar. Bring to boil, let boil 10 minutes.
- Remove from heat, add Certo, mix well.
- Return to heat, bring to full boil. Remove immediately, Let stand 5 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 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
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
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
RED OR GREEN PEPPER JELLY
I first had this recipe after buying it at our school fundraiser. It was so good that I went through the trouble of finding out who made it and got the recipe. Since then I have made it numerous times and given away lots of little jars at Christmas. It is delicious served with cream cheese and crackers. I am not absolutely sure of the yield, it could be more.
Provided by bert2421
Categories Jellies
Time 35m
Yield 6 small jars
Number Of Ingredients 4
Steps:
- Chop peppers finely (It's faster to use a food blender to do this.) In a large saucepan, combine sugar, red or green peppers and vinegar.
- Stir and bring to a full rolling boil.
- Boil over medium-high heat for 15 minutes, skimming off foam.
- Remove from heat; blend in pectin and stir for 2 minutes.
- Pour into sterilized jars.
- Keep in your refrigerator or freeze when cooled down.
GREEN PEPPER JELLY
Make and share this Green Pepper Jelly recipe from Food.com.
Provided by skat5762
Categories Jellies
Time 22m
Yield 2 jars
Number Of Ingredients 9
Steps:
- Combine ground peppers and their juices with sugar and vinegar in 4 qt.
- casserole.
- Cover.
- Microwave on High 12 minutes, stirring once.
- Mixture must boil.
- Let stand 5 minutes.
- Add pectin and food coloring.
- Mix well.
- Pour into hot sterilized jars, seal with lids and store in refrigerator.
- Pour jelly over cream cheese and serve with crackers.
Nutrition Facts : Calories 3232.2, Fat 39.2, SaturatedFat 22, Cholesterol 125, Sodium 434, Carbohydrate 731.9, Fiber 5.9, Sugar 692.6, Protein 8.1
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