Hot Pepper Glaze In A Jar Recipes

HOT PEPPER GARLIC JELLY

Hot Pepper Garlic Jelly image

I have made several different recipes for hot pepper jelly and decided that I had tweaked them all to the point of newness. Here is my interpretation of a good, hot jelly that works well as a glaze on chicken or pork or on top of a brie or over some cream cheese. Heck I have even had it on celery with peanut butter but that's a whole other story. I use a variety of colored peppers for really pretty jelly, yellow, red green, etc. I think habenaros give the best flavor and heat. My instructions are kind of long but I thought the details of canning might be helpful to someone. Wear rubber gloves whenever handling hot peppers or you'll be sorry. Makes a great addition to a gift basket. Hope you enjoy it.

Provided by riffraff

Categories Jellies

Time 36m

Yield 6 1/2-7 half pints

Number Of Ingredients 6

Ingredients

1 cup hot pepper, chopped (I use a mixture of whatever's ready in the garden, habenaros, thai chilis, tabasco, jalapeno)
1 red bell peppers or 1 green bell pepper, chopped
1/4-1/2 cup chopped garlic, to taste
1 1/2 cups white vinegar
6 cups sugar
1 -2 packet liquid Certo (or other liquid pectin)

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.

EASIEST HOT PEPPER JELLY

Easiest Hot Pepper Jelly image

Ever since I made the Brie Kisses appetizer recipe I have become addicted to Hot Pepper jelly. I spent a small fortune on small jars and then decided to try to make it myself. Well lets just say I don't have the nack for jelly making. However a friend of mine told me this method and boy my life has changed forever and it takes a whole five minutes to make. Okay, realistically less than 10 minutes depending on how fast you are with a knife.

Provided by lisar

Categories Jellies

Time 7m

Yield 1 jar

Number Of Ingredients 2

Ingredients

1 (14 ounce) jar apple jelly
2 -3 finely chopped jalapeno peppers

Steps:

Spoon out apple jelly into a saucepan.
Add chopped jalapenos.
Bring to a boil and let boil for 2 minutes.
(This could also be done in a microwave).
You can add a drop or two of food coloring if you want.
Pour mixture into sterilized jar and lid; turn upside down for 5 minutes, then upright and it will seal.
Or you can do it the lazy the way like I did- I poured it back into the jar I bought the apple jelly in (didn't even rinse the jar out), tightened the lid on and turn upside down and it sealed itself again.
(I should put a disclaimer that I am not sure if you should do it the lazy way or not-but I keep the jar in the frig-no worries!).

Nutrition Facts : Calories 1050.8, Fat 0.2, SaturatedFat 0.1, Sodium 118.4, Carbohydrate 276, Fiber 4.7, Sugar 201.9, Protein 0.8

HOT PEPPER HONEY MUSTARD BUTTER FOR CANNING

Hot Pepper Honey Mustard Butter for Canning image

Yummy end of pepper season mustard dipping sauce. Would be delish with soft pretzels or as a glaze for grilled chicken or pork.

Provided by Suzanne H

Categories < 60 Mins

Time 35m

Yield 8 Pints

Number Of Ingredients 11

Ingredients

20 ounces prepared yellow mustard
12 ounces prepared honey mustard
2 cups apple cider vinegar
2 cups white vinegar
1 1/2 cups honey
3 cups coconut sugar crystals
1 tablespoon coconut oil
1 1/4 cups flour
1 1/2 cups water
1 teaspoon kosher salt
9 cups hot peppers, Finely Chopped

Steps:

Seed Peppers if you like, I didn't. Finely Chop Peppers (I used a food processor to chop the peppers tiny) Example of Mixture of Peppers I used: Jalapeño, Banana Pepper (Sweet & Hot), Cherry Bombs,Cubanelle & Chili Peppers.
Mix mustards, vinegars, honey, coconut sugar, coconut oil, flour, water and kosher salt in the pan. Whisk mixture together well to dissolve the flour and then stir in the finely chopped peppers. Once combined place on the stove and stir frequently to avoid sticking to your pan. Once mixture comes to a boil continue to boil and stir for five minutes or until desired thickness.
Ladle into hot, sterilized jars. Cap with hot lid and of course the ring and process in a hot water bath for ten minutes.

Nutrition Facts : Calories 507.1, Fat 9.3, SaturatedFat 2.1, Sodium 1499.9, Carbohydrate 100.6, Fiber 5.9, Sugar 69.7, Protein 9.1

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