Hot Pepper Glaze In A Jar Recipes

HOT PEPPER GARLIC JELLY

Steps:

• I begin by putting my jars and rings in a big pot of water on the stove and bring to a low boil.
• Leave them boiling slightly till you are ready for them.
• Have your jar flats ready on the counter along with a damp rag to wipe the rims of your jars after filling.
• Put peppers, green pepper, garlic, vinegar and sugar in a large pot and mix well.
• Bring to a boil, stirring often.
• Boil for 5- 6 minutes.
• Remove from heat and add Certo and stir.
• Pour into 1/2 pint jars.
• As soon as you fill a jar wipe the rim, put a flat in the ring and twist onto jar and invert jar on cloth towel to seal (heat from jar, ring and jelly should seal it).
• Leave them on the counter for a while to finish sealing.
• If you notice the peppers settling just give the jar a little shake every once in a while.
• After they have cooled and sealed (you will not be able to push down on the flat at all) you can turn them over and tighten the rings again and you're done!
• **NOTE FROM CHEF** One packet of liquid certo will work just fine, the jelly will "looser". I actually prefer it with one packet myself.

HOT PEPPER GLAZE IN A JAR!

Steps:

• 1. Select the Hot Peppers *I went to a farmer's market and purchased fresh crisp peppers that were locally grown! I stuck with mainly red and orange to obtain that beautiful color in the picture. No food coloring needed!
• 2. Throughly Wash the Peppers and WEAR GLOVES for the whole process!
• 3. Remove the Stems and Seeds. *I used my faucet to help me with this part. It's so much easier to have the water flush the seeds out once they are cut open.
• 4. Puree the peppers in a food processor or blender. Use the first cup of apple cider vinegar to assist with the blending.
• 5. Combine the Splenda and Sugar. *I cut back on the sugar because I try to limit the amount of sweetness I have in my life. If you prefer you can just use 4.5 cups of regular sugar or more according to taste.
• 6. Cook the pepper puree, rest of the apple cider vinegar, and sugar in a preserving pan or pot. Boil for 12 minutes and stir as needed to prevent the mixture from burning. *I use the most amazing multi-use pan Cuisinart Chef's Classic Stainless Steel 5.5 Quart Multi-Purpose Pot with Glass Cover.
• 7. Add the 3 packets of Liquid Pectin and boil for 1 minute. *Keep Pectin upright in the box or a glass until this step.
• 8. Skim the foam if you happen to have any. *Foam is harmless but best left outside of your canning jars.
• 9. Fill your Clean and Sterile jars with the pepper mixture. *Do not forget to wipe the rims throughly with a clean wash cloth or paper towel.
• 10. Process jars in a waterbath canner for about 15 minutes.
• 11. Remove from waterbath and let the jars cool in a dark cool spot away from drafts overnight! *You will hear the lovely popping noise as the jars seal. It's music to my ears!
• 12. Test the jars to make sure the seal has properly set. If so, you can store them for up to a year!