Red Or Green 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:

• Remove stems, veins and most of the seeds of the bell and jalapeno peppers. Mince peppers in a food processor.
• In a 5-quart pot over high heat, combine bell peppers, jalapenos, sugar and vinegar. Bring to a rolling boil; boil for 3 minutes. Remove from heat and cool for 5 minutes.
• Stirring constantly, add the pectin and let mixture continue to cool for 2 minutes more. Now stir for 1 minute.
• Pour into hot, sterilized jars and top with sterilized lids. Secure lids with bands and allow jars to cool slowly, creating a vacuum seal.

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.

Steps:

• If you are using your stove top to make jelly: Remove stems and seeds from red bell peppers and finely chop. (I used my food processor, and pulsed them until they were fine enough.) Measure 3 1/2 cups chopped bell peppers. Note: I placed the finely chopped peppers into a fine strainer and pressed out the excess liquid. Remove stems, seeds, and veins from jalapeño peppers* and finely chop. Measure 1/2 cup chopped jalapeno peppers. Measure remaining ingredients for your recipe; set aside. Place chopped bell peppers and jalapeño peppers in an 8-quart saucepan. Add vinegar. Gradually stir in Ball® brand RealFruit™ Classic Pectin. Add butter, if using. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly. Add entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary, from top of jelly. If using the Ball Canning Automatic Jam & Jelly Maker: Note: I placed the finely chopped peppers into a fine strainer and pressed out the excess liquid. Sprinkle pectin evenly over bottom of the Pot fitted with the Stirrer. Add peppers evenly over pectin. Pour vinegar evenly over peppers. Add butter to help reduce foaming. Press Jelly button - the cook time will automatically default to 25 minutes. Press the (-) minus button until the time reads 21 minutes. Press Enter. Wait 4 minutes for appliance to sound 4 short beeps indicating that it is time to add sugar. Add sugar gradually while Stirrer continues running. Place the Glass Lid on the Pot. The appliance will continue to automatically stir your ingredients while it cooks. Stay within earshot of the Jam & Jelly Maker, the appliance will beep again at the end of the process signaling jelly cooking is complete. Press Cancel, unplug the appliance and immediately remove Glass Lid. Remove Stirrer using a pot holder. Skim foam, if necessary, from top of jelly. Preserve pepper jelly immediately, using 1 of the 3 ways listed below. Prepare Your Gear (while jam or jelly is being made in your Automatic Jam & Jelly Maker) Fill canner or stockpot half full with water. Place lid on canner. Heat to a simmer. Keep canning rack or Canning Discovery™ Kit canning rack with lifter to the side until ready to use. Wash jars, lids and bands in hot, soapy water. Rinse well. Keep jars warm until ready to use, in order to minimize risk of breakage when filling with hot jam or jelly. You can heat them in your canner or stockpot of simmering water, or in a heated dishwasher. Set lids and bands aside in your work area. Fill Your Jars: Ladle hot jam into hot jars, one at a time, leaving 1/4 inch headspace. Wipe any jam or jelly from the rims of the jars. Center lids on jars. Twist on the bands until fingertip tight. Place filled jars in the canning rack inside the canner, ensuring jars are covered by 1-2 inches of water. Place lid on canner. Bring water to gentle, steady boil. Process jars in boiling water for 10 minutes, adjusting for altitude. Turn off heat, remove lid and let jars stand for 5 minutes. Remove jars from water and cool. Check lids for seal after 12 to 24 hours. Check the Seal: Press on center of cooled lid. If jar is sealed, the lid will not flex up or down. If it is not sealed, refrigerate immediately or re-process. If using the Ball Canning Auto Canner (my preferred method as it's so easy to do: Unlock and open Appliance Lid. Remove one hot jar. Close Lid, but do not lock, to keep remaining jars hot. Ladle hot jelly into hot jar, leaving 1/4-inch headspace. Wipe any jelly from the rim of the jar. Center new lid on jar. Twist on band until fingertip tight. Return filled jar onto Rack in Inner Pot. Repeat step 2 until all jars are filled with jelly and returned to Inner Pot. Close and lock Lid. Press Jams & Jellies, then press Recipe 1. Press Start to begin preserving. The appliance will start sensing your recipe, indicated by the orange Sensing light. Then, the preserving phase will begin, indicated by the orange Preserving light. When your appliance beeps and the green Ready light is flashing, your jelly has been successfully preserved! Press Stop. Unlock and open Lid. Remove jars from Inner Pot using jar lifter and place upright on a towel. Allow to cool, undisturbed, for 12 to 24 hours. Check lids for seals and store your jars. Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned. Store sealed jars in pantry for up to 1 year. Jars may be stored without bands, or you may clean the underside of bands to ensure no moisture is trapped during storage.

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.

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.