Louisiana Red Pepper Jelly Recipes

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.

Steps:

• Combine pepper jelly, honey, vinegar, cayenne, garlic and 6 tablespoons butter in a bowl; whisk to blend. Set aside.
• Season the shrimp with Cajun seasoning. Heat 6 tablespoons of the butter in a large skillet over medium-high heat. Add the shrimp and cook quickly until translucent, 3 to 4 minutes. Transfer to a platter and keep warm.
• Add the remaining 6 tablespoons butter to the skillet. Cook the onions and peppers over medium-high heat, stirring, until soft and golden. Add the shrimp and the glaze and toss to coat evenly. Serve immediately.

Steps:

• Place red peppers, jalapenos and garlic in a blender; cover and process until finely chopped. Set aside 1/2 cup; puree remaining pepper mixture., Line a strainer with four layers of cheesecloth and place over a bowl. Place pureed pepper mixture in strainer; cover with edges of cheesecloth. Let stand 30 minutes or until liquid measures 1-1/2 cups., Discard pepper pulp puree from cheesecloth or save for another use; place liquid in a large saucepan. Stir in vinegars, lemon juice, pectin and reserved pepper mixture. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute., Remove from heat; skim off foam. Ladle hot mixture into four hot 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 10 minutes. Remove jars and cool.

Steps:

• Sterilize jars and caps in boiling water.
• Quarter the sweet red peppers and remove the seeds and ribs.
• Peel and chop the onion in quarters.
• Using gloves, remove the seeds from the chili peppers.
• Put both peppers and onion (in small batches) into a food processor (or meat grinder) and process until you have small, coarse pieces.
• As they are ground, transfer them to a strainer and toss with 1 1/2 teaspoons of the salt.
• Put a plate and a heavy can on top of them and let them drain for 3 hours.
• In a large cooking pot, mix the drained vegetables with the remaining 1 1/2 teaspoons salt, the sugar, vinegar, lemon juice, and cloves.
• Bring to a boil and cook for 10 minutes.
• Add the liquid pectin, and continue to boil for 1 minute, skimming off any foam with a large spoon.
• Pour immediately into hot sterilized jars leaving 1/4 inch headspace.
• Process jars in a boiling water bath for 10 minutes.

Steps:

• Prepare the peppers by deseeding, cuting away the membranes and pass them in a food processor or through a food mill.
• Put the grounded peppers in a bowl, add the coarse salt and let stand for 4 hours at room temperature.
• After that time, rince thoroughly under cold water. Drain well.
• In a dutch oven, put the peppers and the rest of the ingredients and bring to boil, then lower the heat to medium so that the preparation cooks with small bubbles; cook 30 minutes counting from the time it started to boil, stirring occasionally. The color will be a wonderful dark red and the peppers will be slightly transparent.
• Pour boiling in your sterilized jars and close the lids.
• Count the "pocs" of the jars to be sure that they are well sealed.
• Wait until the jelly is cooled down before eating.