Emilys Hot Pepper Jelly Recipes

EASY HOMEMADE HOT PEPPER JELLY

Steps:

• Run the red and green peppers through a coarse grinder, or pulse in a food processor until finely chopped. Transfer to a strainer, and drain really well. This is key to your success.
• While the peppers are draining, sterilize your jars by boiling or using the dishwasher. Keep hot.
• In a large pot, combine the peppers, vinegar, white sugar, red pepper flakes and pectin. Bring to a rolling boil over high heat while stirring constantly. A rolling boil is one that does not stop when stirred. Boil for 1 minute.
• Remove from the heat, and ladle into hot sterile jars to within 1/2 inch of the top. Seal with new lids and rings. Place into a boiling water bath for 15 minutes. The jars should be completely covered by water. Remove and let cool. The jelly will be somewhat loose. The last jar may not be full. Just refrigerate, and use within a week or two.

HOT PEPPER JELLY

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.

EMILY'S HOT PEPPER JELLY

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.

DOUBLE HOT PEPPER JELLY

Steps:

• Wear rubber or plastic gloves while cutting hot peppers and do not touch skin or eyes.
• To mince peppers, using a sharp knife, cut off tops and slice lengthwise.
• Discard seeds and white membrane.
• Cut lengthwise in 1/8-inch strips, then cut very fine crosswise strips.
• Sterilize 8 half-pint jars; keep hot until needed.
• Prepare lids as manufacturer directs.
• In a large kettle, combine minced peppers, sugar and vinegar.
• Bring to a boil.
• Remove from heat; let stand 5 minutes.
• Using a metal spoon, skim off any foam.
• Increase heat to high.
• Return kettle to heat and bring back to a full rolling boil that cannot be stirred down.
• Stir in pectin and boil exactly 1 minute, stirring constantly.
• Remove from heat and ladle into hot jars, leaving 1/8-inch headspace.
• Wipe jar rims and seal with hot lids and screw bands.
• Invert jar 30 seconds, then stand upright to seal.