Red Pepper Jelly Recipes

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.

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:

• Place red peppers, sugar and vinegar in kettle; heat rapidly to boiling, stirring continuously.
• Remove from heat, let stand 15 minutes.
• Reheat to boiling, add lemon juice.
• Let it come to a boil, then add the pectin.
• Boil for 5 minutes, stirring constantly.
• Bottle as any 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.

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.

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:

• 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).

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.