EASY SPICY RED PEPPER JELLY
Steps:
- Combine the preserves, bell peppers, red pepper flakes, vinegar and 1/4 teaspoon salt in a blender; puree until smooth. Transfer to a small saucepan and bring to a brisk simmer over medium heat. Cook, stirring often, until thickened and syrupy, about 10 minutes. Transfer to a jar and cool completely. Refrigerate for up to 1 week.
KICKIN STUFFED PEPPERS
Tired of boring stuffed green peppers? Try these baked jalapenos with a delicious cream cheese filling full of flavor! They are great as an appetizer or side.
Provided by Mrs. Toast
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 1h
Yield 6
Number Of Ingredients 4
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
- Place a skillet over medium-high heat; add sausage and cook until brown; drain and return pan to heat. Stir the cream cheese into the sausage and cook until completely melted; remove from heat.
- Spoon equal portions of the sausage mixture into the jalapeno halves and arrange onto the prepared baking sheet; sprinkle the Parmesan cheese over the stuffed peppers.
- Bake in the preheated oven until the peppers are soft and the tops are lightly browned, about 30 minutes.
Nutrition Facts : Calories 318 calories, Carbohydrate 3.9 g, Cholesterol 75.3 mg, Fat 26.4 g, Fiber 0.9 g, Protein 16 g, SaturatedFat 11.9 g, Sodium 888.1 mg, Sugar 1.6 g
KICKIN' PEPPER JELLY
My very good friend Jody Richards sent me some pepper jelly she had made for Christmas one year and I have been hooked on it ever since. She gave me the recipe so I could make my own. I added some sliced Serrano peppers since we like a little bit of heat, but you could leave those out if you preferred. I thought I had lost this...
Provided by Millie Johnson
Categories Jams & Jellies
Time 35m
Number Of Ingredients 7
Steps:
- 1. Sterilize jars and lids.
- 2. Wash, dry and prepare all your peppers. I use my food processor on pulse for all the peppers except the Serrano peppers, but you can fine dice them by hand.
- 3. To a large pot add all the peppers, vinegar and pectin.
- 4. Bring to a rolling boil stirring all the while. * A rolling boil is when it still boils as you stir it.
- 5. Now quickly add the sugar while stirring. Return to full boil and boil for 1 minute ONLY. Turn off heat.
- 6. Skim the foam off the top.
- 7. Ladle into jars leaving 1/4 inch headspace. Wipe rim of jar with damp clean cloth or paper towel before placing lid on, then rings. Finger tighten the lids.
- 8. Lower into water bath canner. Make sure water is boiling good. Return to a boil and boil 5 minutes. Remove jars from canner right away. I like to place them on a dish towel and place another towel over them to protect from drafts. After a day or so you can remove the rings.
- 9. This recipe makes 6-7 half pint jars.
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.
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 :
SPICY RED-PEPPER JELLY
A dash of red pepper flakes adds nuance to this condiment of sweet red peppers cooked with vinegar, sugar, and pectin. Serve it on a cheese board or stir a spoonful into mayo for a vibrant sandwich spread.
Categories Condiment/Spread Sauce Pepper Appetizer Bell Pepper Jam or Jelly Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 5 (1/2-pint) jars
Number Of Ingredients 9
Steps:
- Sterilize jars and lids:
- Wash jars, lids, and screw bands in hot, soapy water, then rinse well. Dry screw bands. Put empty jars on a rack in a boiling-water canner or a deep 8- to 10-quart pot and add enough hot water to cover by 2 inches. Bring to a boil, covered, then boil 10 minutes. Remove canner from heat, leaving jars in water, covered. Heat lids in water to cover by 2 inches in a small saucepan until thermometer registers 180°F (do not let boil). Remove from heat. Keep jars and lids submerged in hot water, covered, until ready to use.
- Make jelly:
- Pulse bell peppers with red-pepper flakes in a food processor until finely chopped. (Mixture will measure about 2 1/2 cups.)
- Whisk together pectin and 1/4 cup sugar in a small bowl.
- Stir together pepper mixture, vinegar, butter, salt, and remaining 3 cups sugar in a 5- to 6-quart heavy pot. Bring to a vigorous boil over high heat, then continue to boil vigorously, stirring occasionally, 5 minutes. Gradually add pectin mixture, whisking constantly. Return jelly to a vigorous boil, stirring constantly, and boil, stirring constantly, 1 to 2 minutes (mixture will thicken slightly). Remove from heat.
- Carefully remove jars and lids with canning tongs, then drain jars upside down on a clean kitchen towel and quickly dry lids. Invert jars and immediately ladle hot jelly into jars, leaving 1/4 inch of space at top. (Last jar may not be full.) Run a clean plastic spatula between jelly and sides of jars to eliminate air bubbles. Wipe off rims of filled jars with a damp clean kitchen towel, then firmly screw on lids with screw bands.
- Seal and process jars:
- Put sealed jars on rack in canner or pot and add enough hot water to cover by 2 inches. (If you have a jar that is partially full, do not process it. Cover it with a lid and screw band, then keep in refrigerator.) Bring to a full boil, covered, then boil jelly, covered, 15 minutes. Transfer jars with canning tongs to a towel-lined surface to cool. Jars will seal; if you hear a ping, that means that the vacuum formed above the cooling jelly has made the lid concave. Remember that you may or may not be around to hear the ping. The important thing is for the jars to eventually have concave lids. Jelly will thicken as it cools.
- After jars have cooled, 12 to 24 hours, press center of each lid to check that it's concave, then remove screw band and try to lift lid with your fingertips. If you can't, the lid has a good seal. Replace screw band. Put any jars that haven't sealed properly in the refrigerator and use them first (along with jar that was only partially full).
More about "kickin red pepper jelly recipes"
RED PEPPER JELLY - INQUIRING CHEF
From inquiringchef.com
4.1/5 (103)Category SauceServings 30Total Time 35 mins
- Prepare jars (if planning to can the jelly): Sterilize jars and lids. Wash jars, lids, and screw bands in hot, soapy water, then rinse well. Dry screw bands. Put empty jars on a rack in a boiling-water canner or a deep 8- to 10-quart pot and add enough hot water to cover by 2 inches. Bring to a boil, covered, then boil 10 minutes. Remove canner from heat, leaving jars in water, covered. Heat lids in water to cover by 2 inches in a small saucepan until thermometer registers 180°F (do not let boil). Remove from heat. Keep jars and lids submerged in hot water, covered, until ready to use.
- Make jelly: Pulse bell peppers with red-pepper flakes in a food processor until finely chopped. (Mixture will measure about 2 1/2 cups.) Stir together pepper mixture, vinegar, butter, salt, and sugar in a 5- to 6-quart heavy pot. Bring to a vigorous boil over high heat, then continue to boil vigorously, stirring frequently, until the mixture thickens, about 20 minutes. (The longer it cooks, the thicker the jelly will be, but 20 minutes produces the right consistency for me.)
- At this point you can pour the jelly into containers and refrigerate until ready to use, or continue on for canning instructions.
- Fill jars: Carefully remove jars and lids with canning tongs, then drain jars upside down on a clean kitchen towel and quickly dry lids. Invert jars and immediately ladle hot jelly into jars, leaving 1/4 inch of space at top. (Last jar may not be full.) Run a clean plastic spatula between jelly and sides of jars to eliminate air bubbles. Wipe off rims of filled jars with a damp clean kitchen towel, then firmly screw on lids with screw bands.
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