Hot Pepper Jelly Veggie Rollups Recipes

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:

• 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.

HOT PEPPER JELLY VEGGIE ROLLUPS

Steps:

• Spread cream cheese on wrap.
• Top with a layer of hot pepper jelly.
• Sprinkle with crumbled Feta cheese.
• Layer with carrots, red onion and sprouts.
• Fold sides in towards middle, about 1 1/2 inches.
• Roll wrap tightly.
• Cut in 1/2 and serve.

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.

HOT PEPPER JELLY

Steps:

• I use 4-6 sweet peppers and 2-3 hot pepper to get the amount in the recipe above.
• I grind the peppers in the food processor.
• Combine all but the pectin in a pan and bring to a rolling boil.
• Remove from heat and let stand for 20 minutes.
• Reheat and boil for 3 minutes stirring constantly.
• Remove from the stove and add the pectin.
• Stir for 7 minutes.
• Pack in hot, STERILE, jars and seal with parrafin wax.
• You can put this in the smaller jars for gift-giving.

HOT PEPPER JELLY

Steps:

• In large deep saucepan combine sugar and vinegar.
• Bring to a rolling (one which cannot be broken down by stirring) boil, stirring constantly. Add hot and bell peppers and cook 2 minutes. Remove from heat; add Certo and food coloring. Stir continuously for 10 minutes while cooling. Pour into sterilized jars and seal with paraffin.
• If you double this recipe, then you must also double the cooling and stirring time as this is what prevents the pieces of chopped pepper from floating to the tops of the jars.
• Serve over softened cream cheese with crackers.

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.