Kickin Pepper Jelly Recipes

HOT PEPPER JELLY

Hot Pepper Jelly image

We enjoy this fiery hot pepper jelly spread on crackers with cream cheese. It also makes a terrific holiday gift. For a milder flavor and different color, substitute a green bell pepper, jalapeno peppers for the habaneros and green food coloring. -Richard Harris, Kingston, Tennessee

Provided by Taste of Home

Time 20m

Yield 5 half-pints.

Number Of Ingredients 7

Ingredients

1-1/2 cups white vinegar
1 medium sweet red pepper, cut into wedges
2/3 cup chopped seeded habanero peppers
6 cups sugar, divided
2 pouches (3 ounces each) liquid fruit pectin
1 teaspoon red food coloring, optional
Cream cheese and crackers

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.

Nutrition Facts : Calories 59 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 15g carbohydrate (15g sugars, Fiber 0 fiber), Protein 0 protein.

PEPPER JELLY

Pepper Jelly image

This family favorite makes a great gift, too! Excellent served with cream cheese and crackers as an appetizer.

Provided by Laura Rhodes

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes

Yield 28

Number Of Ingredients 4

Ingredients

1 ½ cups finely chopped green bell pepper
1 ½ cups distilled white vinegar
6 ½ cups white sugar
3 ounces liquid pectin

Steps:

In a large, stainless steel saucepan, combine green pepper, white vinegar, and white sugar. Bring to a boil, and cook for 6 minutes, stirring constantly.
Stir in liquid pectin, and continue to boil for 3 more minutes, stirring constantly. Skim off foam with a metal spoon, and remove pan from heat
Ladle jelly into sterilized jars, leaving a 1/2 inch space at the top. Seal, and process in a boiling-water canner for 5 minutes.

Nutrition Facts : Calories 181.9 calories, Carbohydrate 46.9 g, Fiber 0.2 g, Protein 0.1 g, Sodium 0.5 mg, Sugar 46.6 g

KICKIN' RED PEPPER JELLY

Kickin' Red Pepper Jelly image

Peppers grow like wild fire in our hot Missouri summers. That's when I make spicy jelly to give as gifts at Christmas. The leftover pulp can be frozen in small batches and stirred into chili, pasta sauce, salad dressing and salsa. -Lee Bremson, Kansas City, Missouri

Provided by Taste of Home

Time 40m

Yield 4 half-pints.

Number Of Ingredients 8

Ingredients

5 medium sweet red peppers, coarsely chopped
3 jalapeno peppers, stemmed and seeded
2 garlic cloves, peeled
1/2 cup red wine vinegar
3 tablespoons balsamic vinegar
2 tablespoons bottled lemon juice
1 package (1-3/4 ounces) powdered fruit pectin
3-1/4 cups sugar

Steps:

Place red peppers, jalapenos and garlic in a blender; cover and process until finely chopped. Set aside 1/2 cup; puree remaining pepper mixture., Line a strainer with four layers of cheesecloth and place over a bowl. Place pureed pepper mixture in strainer; cover with edges of cheesecloth. Let stand 30 minutes or until liquid measures 1-1/2 cups., Discard pepper pulp puree from cheesecloth or save for another use; place liquid in a large saucepan. Stir in vinegars, lemon juice, pectin and reserved pepper mixture. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute., Remove from heat; skim off foam. Ladle hot mixture into four hot 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 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 86 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.

KICKIN STUFFED PEPPERS

Kickin Stuffed Peppers image

Tired of boring stuffed green peppers? Try these baked jalapenos with a delicious cream cheese filling full of flavor! They are great as an appetizer or side.

Provided by Mrs. Toast

Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes

Time 1h

Yield 6

Number Of Ingredients 4

Ingredients

1 pound mild pork sausage
1 (8 ounce) package Neufchatel cheese, cubed
15 fresh jalapeno peppers, halved lengthwise and seeded
¼ cup grated Parmesan cheese

Steps:

Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
Place a skillet over medium-high heat; add sausage and cook until brown; drain and return pan to heat. Stir the cream cheese into the sausage and cook until completely melted; remove from heat.
Spoon equal portions of the sausage mixture into the jalapeno halves and arrange onto the prepared baking sheet; sprinkle the Parmesan cheese over the stuffed peppers.
Bake in the preheated oven until the peppers are soft and the tops are lightly browned, about 30 minutes.

Nutrition Facts : Calories 318 calories, Carbohydrate 3.9 g, Cholesterol 75.3 mg, Fat 26.4 g, Fiber 0.9 g, Protein 16 g, SaturatedFat 11.9 g, Sodium 888.1 mg, Sugar 1.6 g

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