Hot Pepper Jelly Plain Or Pineapple Pumpkin Recipes

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.

PINEAPPLE PEPPER JELLY

Steps:

• BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use.
• Drain jars well before filling.
• PARE and finely chop or grind pineapples. I prefer grinding because it releases the juices better.
• Place 3 layers of damp cheesecloth or jelly bag in large strainer over bowl.
• Pour prepared fruit into cheesecloth. Tie cheesecloth closedand let drip into bowl until dripping stops. Press gently.
• Measure exactly 3 cups juice into 6- or 8-quart saucepot. You should have enough juice, but if you don't you can add up to 1/2 cup water, or unsweetened canned pineapple juice.
• Add finely ground peppers to juice.
• STIR sugar into juice in saucepot.
• Add butter to reduce foaming, if desired.
• Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
• STIR in pectin quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly.
• Remove from heat & skim off any foam with metal spoon.
• LADLE quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads.
• Cover with two-piece lids.
• Screw bands tightly.
• Place jars in a water bath canner, water must cover jars by 1 to 2 inches; add boiling water if needed.
• Cover; bring water to gentle boil & process 5 minutes.
• Remove jars and place upright on a towel to cool completely.
• After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.

PEPPER JELLY HOGS IN A BLANKET

Steps:

• Preheat oven to 375°. Coat 24 mini muffin cups with cooking spray. , Unroll crescent dough and separate into 2 rectangles; press perforations to seal. Cut dough lengthwise into ¾-in. strips. Wrap a strip of dough around a sausage slice, gently stretching dough as you roll. Place cut side up in a muffin cup; repeat with remaining dough and sausage. Spoon pepper jelly over each slice. , Bake until golden brown, 12-15 minutes. Let stand 5 minutes before removing to a serving plate. Serve warm with mustard.

HOT PEPPER JELLY

Steps:

• Place vinegar and peppers in a blender; cover and puree. Add 2 cups sugar; blend well. Pour into a Dutch oven. Stir in remaining 4 cups sugar; bring to a boil. Strain mixture and return to pan. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin and food coloring if desired. Continue to boil 1 minute, stirring constantly. Remove from the heat; skim off foam. Ladle hot mixture into hot sterilized 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 5 minutes. Remove jars and cool., Serve with cream cheese on crackers.

HOT PEPPER JELLY

Steps:

• Chop peppers and put in blender with vinegar.
• Blend well and pour into large boiler.
• Add sugar and mix well.
• Bring mixture to a rolling boil and boil for 1 minute.
• Remove from heat, strain through sieve and return liquid back to a boil.
• Boil for 5 minutes.
• Remove from heat.
• Add Certo and food coloring quickly.
• Put into 6 (1/2 pint) jars and seal.
• I use heated seal method, where I heat the lids in boiling water, place on jar, secure ring tightly and turn jar upside down for 5 minutes.
• Turn jar up correctly and allow to cool completely before storing.
• Newer studies show that it is safer to seal with the hot water bath method. To do this, put into a large boiler with rack on bottom, cover with 1-2 inches of water and boil for 5 minutes. Remove to rack to cool.

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 (PLAIN OR PINEAPPLE-PUMPKIN)

Steps:

• Wearing gloves, split hot peppers, remove seeds (or leave some in for more heat) then chop; split bell peppers, remove seeds then chop. Put peppers into food processor or blender along with the 1/2 cup vinegar, lemon juice* (if using). Now put in pumpkin (if using), replace lid and liquify. (Sometimes I only use 1 1/2 c of bell peppers). **IMPORTANT: If you are only using peppers and not the pineapple & pumpkin you may need to add more vinegar. You should have almost a quart of mixture in the blender so just add enough vinegar to equal that if needed. *Note: I have used both white and apple cider vinegar with great results. You can omit the lemon juice. I use it only if I have some on hand.
• Remove lid and add "drained" pineapple chunks if you are using it. Replace lid and only blend but do not liquify.
• Pour pepper mixture into large pot and add 1 cup vinegar and the 6 1/2 cups of sugar. Cook on medium heat to a full rolling boil. Once you have a full rolling boil, let boil for an additional 4 minutes and then remove from heat. KEEP A VERY CLOSE EYE ON THIS! It will boil over in a heartbeat and clean up is no fun. I have found by using a deep pot will prevent this.
• Add both pouches of Certo to hot mixture and stir well. Bring back to a full rolling boil and let boil an additional 2 minutes, stirring constantly to avoid a boil over. KEEP A VERY CLOSE EYE ON THIS! It will boil over in a heartbeat and clean up is no fun. You can only imagine how I know...LOL!
• Remove from heat and let stand for approximatey 3 minutes. Skim off foam and add coloring (if using); stir well. Fill sterilized jars and put lids on to seal. It's really not necessary to put them in a water bath but you can if you want.
• Also, once you seal them tight you can turn them upside down for five minutes or so then turn them back over. Some people says this makes them seal quicker. I can't tell that it does but do whatever makes you feel comfortable.
• *Sometimes I save small glass jars, such as: baby food jars, cherry jars, etc. to use for this. I then place them in the fridge and it lasts indefinitely without having to be sealed.
• **As far as the peppers, you can use Jalapeno peppers, Hobanaro peppers , chili peppers or any hot pepper you like. I like using the regular hot slender peppers myself. You also can just use crushed red pepper from the bottle. You can also mix a little crushed red pepper with your fresh peppers. If you like it really hot use hotter peppers or just add some crushed red pepper with whatever kind of peppers you're using. It's hard to mess up really.
• *** You can also use only red peppers (bell & hot) and a few drops of liquid red food coloring if you want red jelly. Or use green peppers with green coloring for green jelly. You can even use orange bell peppers with orange coloring (or yellow and red mixed) for orange jelly for Thanksgiving. If you do use the coloring put it in once you take it off the heat and skim the foam off. Stir well then fill jars.
• TIP: I sterilize my jars in the dishwasher on the rinse cycle.