Mild Red Pepper Jelly Recipes

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RED PEPPER JELLY



Red Pepper Jelly image

This Red Pepper Jelly makes a delicious holiday appetizer served over cream cheese with crackers. It also makes a gift idea. Learn how to make it with this simple recipe.

Provided by Michael Wurm, Jr.

Categories     Appetizer     Snack

Time 50m

Number Of Ingredients 8

3 cups finely chopped red bell pepper
1 cup finely chopped green bell pepper
1/4 cup finely chopped jalapeño pepper
1 cup apple cider vinegar
1 1/2 (1.75 ounce each) packages SURE-JELL powder pectin* ((This means one full package plus one half pacakge of pectin.) )
5 cups white sugar
8 ounces cream cheese
1 box crackers

Steps:

  • Begin by sterilizing six 8-ounce canning jars and lids according to the manufacturer's instructions. Begin heating your water in a hot water canner for processing.
  • Place the red bell peppers, green bell peppers, and jalapeño peppers into a large saucepan over high heat. Mix in the apple cider vinegar and Sure-Jell pectin. Bring the mixture to a rolling boil while stirring constantly. Then, quickly stir in the sugar. Return to a rolling boil and boil for 2-3 minutes. Remove from the heat and skim off any foam.
  • Then, quickly ladle the jelly into your prepared jars, filling each to 1/4 inch from the top. Cover with flat lids; then screw on the bands tightly.
  • Place the jars into the canning rack, and slowly lower the jars into the canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil and process for five minutes.
  • Remove the jars and allow them to cool completely.
  • To serve the Red Pepper Jelly Appetizer Simply, place the block of Cream Cheese on a plate. Then, spoon the red pepper jelly on top of the cream cheese. Serve with crackers.

RED PEPPER JELLY



Red Pepper Jelly image

Sweet and spicy, Red Pepper Jelly is one seriously delicious multitasker. It's fantastic with any type of creamy cheese, works wonders as a glaze on salmon or pork, and adds a zesty kick to a sandwich or pizza.

Provided by Meggan Hill

Categories     Pantry

Time 12h25m

Number Of Ingredients 5

3 large red bell peppers (stems and seeds removed, coarsely chopped (see note 1))
2 habañero chilies (stems removed, seeded and reserved, and coarsely chopped (see note 2))
5 cups granulated sugar
2 cups white vinegar ((distilled))
1 (3-ounce) envelope liquid pectin ((see note 3))

Steps:

  • In a food processor, pulse bell peppers, habañeros and habañero seeds (if desired) until finely minced, about 12 to 15 pulses. On a clean kitchen towel or cheesecloth over a bowl, transfer pepper mixture and squeeze to remove excess liquid.
  • In a dutch oven over medium heat, combine pepper mixture, sugar, and vinegar. Bring to a vigorous boil. Add pectin and return to vigorous boil and stir frequently until temperature reads 221 degrees, about 10 to 15 minutes. Skim foam from jelly using a large spoon (see note 5).
  • Transfer mixture to clean jars with tight-fitting lids. Allow to cool, uncovered, to room temperature then cover and refrigerate. Allow jelly to set, about 12 to 24 hours. Jelly can be refrigerated for up to 2 months (or see note 6 for canning instructions).

Nutrition Facts : ServingSize 0.25 cup, Calories 206 kcal, Carbohydrate 52 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 1 g, Sugar 51 g

SPICY RED-PEPPER JELLY



Spicy Red-Pepper Jelly image

A dash of red pepper flakes adds nuance to this condiment of sweet red peppers cooked with vinegar, sugar, and pectin. Serve it on a cheese board or stir a spoonful into mayo for a vibrant sandwich spread.

Categories     Condiment/Spread     Sauce     Pepper     Appetizer     Bell Pepper     Jam or Jelly     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 to 5 (1/2-pint) jars

Number Of Ingredients 9

1 1/2 lb red bell peppers (about 3), cut into 1-inch pieces (6 cups)
2 teaspoons dried hot red-pepper flakes
3 tablespoons Sure-Jell less- or no-sugar-needed pectin (from a 1 3/4-oz box)
3 1/4 cups sugar
1 cup white-wine vinegar
1 tablespoon unsalted butter
3/4 teaspoon salt
Special Equipment
5 (1/2-pint) canning jars with screw bands and lids; an instant-read or candy thermometer; canning tongs

Steps:

  • Sterilize jars and lids:
  • Wash jars, lids, and screw bands in hot, soapy water, then rinse well. Dry screw bands. Put empty jars on a rack in a boiling-water canner or a deep 8- to 10-quart pot and add enough hot water to cover by 2 inches. Bring to a boil, covered, then boil 10 minutes. Remove canner from heat, leaving jars in water, covered. Heat lids in water to cover by 2 inches in a small saucepan until thermometer registers 180°F (do not let boil). Remove from heat. Keep jars and lids submerged in hot water, covered, until ready to use.
  • Make jelly:
  • Pulse bell peppers with red-pepper flakes in a food processor until finely chopped. (Mixture will measure about 2 1/2 cups.)
  • Whisk together pectin and 1/4 cup sugar in a small bowl.
  • Stir together pepper mixture, vinegar, butter, salt, and remaining 3 cups sugar in a 5- to 6-quart heavy pot. Bring to a vigorous boil over high heat, then continue to boil vigorously, stirring occasionally, 5 minutes. Gradually add pectin mixture, whisking constantly. Return jelly to a vigorous boil, stirring constantly, and boil, stirring constantly, 1 to 2 minutes (mixture will thicken slightly). Remove from heat.
  • Carefully remove jars and lids with canning tongs, then drain jars upside down on a clean kitchen towel and quickly dry lids. Invert jars and immediately ladle hot jelly into jars, leaving 1/4 inch of space at top. (Last jar may not be full.) Run a clean plastic spatula between jelly and sides of jars to eliminate air bubbles. Wipe off rims of filled jars with a damp clean kitchen towel, then firmly screw on lids with screw bands.
  • Seal and process jars:
  • Put sealed jars on rack in canner or pot and add enough hot water to cover by 2 inches. (If you have a jar that is partially full, do not process it. Cover it with a lid and screw band, then keep in refrigerator.) Bring to a full boil, covered, then boil jelly, covered, 15 minutes. Transfer jars with canning tongs to a towel-lined surface to cool. Jars will seal; if you hear a ping, that means that the vacuum formed above the cooling jelly has made the lid concave. Remember that you may or may not be around to hear the ping. The important thing is for the jars to eventually have concave lids. Jelly will thicken as it cools.
  • After jars have cooled, 12 to 24 hours, press center of each lid to check that it's concave, then remove screw band and try to lift lid with your fingertips. If you can't, the lid has a good seal. Replace screw band. Put any jars that haven't sealed properly in the refrigerator and use them first (along with jar that was only partially full).

SWEET RED PEPPER JELLY RECIPE - (4.1/5)



Sweet Red Pepper Jelly Recipe - (4.1/5) image

Provided by Foodiewife

Number Of Ingredients 8

3 1/2 cups sweet red bell peppers (about 3 to 4 large)
1/2 cup jalapeno peppers (about 3 to 4 small)*
1 cup cider vinegar (5% acidity)
4-1/2 tablespoons Ball® brand RealFruit™ Classic Pectin
1/2 teaspoon butter (optional, reduces foaming)
5 cups granulated sugar
6 Ball® brand Half Pint (8-ounce) Glass Preserving Jars
NOTE: I used only 1 jalapeno pepper, and was happy with the hint of heat, without being dragon breathing hot.

Steps:

  • If you are using your stove top to make jelly: Remove stems and seeds from red bell peppers and finely chop. (I used my food processor, and pulsed them until they were fine enough.) Measure 3 1/2 cups chopped bell peppers. Note: I placed the finely chopped peppers into a fine strainer and pressed out the excess liquid. Remove stems, seeds, and veins from jalapeño peppers* and finely chop. Measure 1/2 cup chopped jalapeno peppers. Measure remaining ingredients for your recipe; set aside. Place chopped bell peppers and jalapeño peppers in an 8-quart saucepan. Add vinegar. Gradually stir in Ball® brand RealFruit™ Classic Pectin. Add butter, if using. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly. Add entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary, from top of jelly. If using the Ball Canning Automatic Jam & Jelly Maker: Note: I placed the finely chopped peppers into a fine strainer and pressed out the excess liquid. Sprinkle pectin evenly over bottom of the Pot fitted with the Stirrer. Add peppers evenly over pectin. Pour vinegar evenly over peppers. Add butter to help reduce foaming. Press Jelly button - the cook time will automatically default to 25 minutes. Press the (-) minus button until the time reads 21 minutes. Press Enter. Wait 4 minutes for appliance to sound 4 short beeps indicating that it is time to add sugar. Add sugar gradually while Stirrer continues running. Place the Glass Lid on the Pot. The appliance will continue to automatically stir your ingredients while it cooks. Stay within earshot of the Jam & Jelly Maker, the appliance will beep again at the end of the process signaling jelly cooking is complete. Press Cancel, unplug the appliance and immediately remove Glass Lid. Remove Stirrer using a pot holder. Skim foam, if necessary, from top of jelly. Preserve pepper jelly immediately, using 1 of the 3 ways listed below. Prepare Your Gear (while jam or jelly is being made in your Automatic Jam & Jelly Maker) Fill canner or stockpot half full with water. Place lid on canner. Heat to a simmer. Keep canning rack or Canning Discovery™ Kit canning rack with lifter to the side until ready to use. Wash jars, lids and bands in hot, soapy water. Rinse well. Keep jars warm until ready to use, in order to minimize risk of breakage when filling with hot jam or jelly. You can heat them in your canner or stockpot of simmering water, or in a heated dishwasher. Set lids and bands aside in your work area. Fill Your Jars: Ladle hot jam into hot jars, one at a time, leaving 1/4 inch headspace. Wipe any jam or jelly from the rims of the jars. Center lids on jars. Twist on the bands until fingertip tight. Place filled jars in the canning rack inside the canner, ensuring jars are covered by 1-2 inches of water. Place lid on canner. Bring water to gentle, steady boil. Process jars in boiling water for 10 minutes, adjusting for altitude. Turn off heat, remove lid and let jars stand for 5 minutes. Remove jars from water and cool. Check lids for seal after 12 to 24 hours. Check the Seal: Press on center of cooled lid. If jar is sealed, the lid will not flex up or down. If it is not sealed, refrigerate immediately or re-process. If using the Ball Canning Auto Canner (my preferred method as it's so easy to do: Unlock and open Appliance Lid. Remove one hot jar. Close Lid, but do not lock, to keep remaining jars hot. Ladle hot jelly into hot jar, leaving 1/4-inch headspace. Wipe any jelly from the rim of the jar. Center new lid on jar. Twist on band until fingertip tight. Return filled jar onto Rack in Inner Pot. Repeat step 2 until all jars are filled with jelly and returned to Inner Pot. Close and lock Lid. Press Jams & Jellies, then press Recipe 1. Press Start to begin preserving. The appliance will start sensing your recipe, indicated by the orange Sensing light. Then, the preserving phase will begin, indicated by the orange Preserving light. When your appliance beeps and the green Ready light is flashing, your jelly has been successfully preserved! Press Stop. Unlock and open Lid. Remove jars from Inner Pot using jar lifter and place upright on a towel. Allow to cool, undisturbed, for 12 to 24 hours. Check lids for seals and store your jars. Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned. Store sealed jars in pantry for up to 1 year. Jars may be stored without bands, or you may clean the underside of bands to ensure no moisture is trapped during storage.

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

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

HOT PEPPER JELLY



Hot Pepper Jelly image

Enjoy this spicy treat on crackers with cream cheese. It also makes a festive holiday appetizer.

Provided by ranger1

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

Time 1h45m

Yield 48

Number Of Ingredients 6

2 ½ cups finely chopped red bell peppers
1 ¼ cups finely chopped green bell peppers
¼ cup finely chopped jalapeno peppers
1 cup apple cider vinegar
1 (1.75 ounce) package powdered pectin
5 cups white sugar

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.

Nutrition Facts : Calories 88.5 calories, Carbohydrate 22.5 g, Fiber 0.3 g, Protein 0.1 g, Sodium 2.8 mg, Sugar 21.3 g

MILD RED PEPPER JELLY



Mild Red Pepper Jelly image

We are not so fond of hot sauces or hot peppers as such; it is a cultural thing, I presume. On the other hand, mild peppers are a treat and we love them. So, for the mild pepper lovers of RecipeZaar, here is my favorite pepper jelly. It can be done with red peppers or green or orange ones or a mix of peppers!! We have this on bagels spread with cream cheese or on anything that you wish, such as ham, roast, crackers, sandwiches, etc.. As a family secret, I will add that to avoid the sticking in the bottom of the pots when preparing ketsups and chutneys, we always put 3 equally-spaced pennies on the burner. Nothing sticks to the bottom of the pots this way. Try it!!

Provided by Louise in Montreal

Categories     Jellies

Time 40m

Yield 4-6 250 ml jars

Number Of Ingredients 5

12 mild red peppers (about 8 cups total after passing them in the food processor)
1 tablespoon coarse salt
3 cups white sugar
1 cup white vinegar
3 freshly ground garlic cloves (about3 big cloves is good)

Steps:

  • Prepare the peppers by deseeding, cuting away the membranes and pass them in a food processor or through a food mill.
  • Put the grounded peppers in a bowl, add the coarse salt and let stand for 4 hours at room temperature.
  • After that time, rince thoroughly under cold water. Drain well.
  • In a dutch oven, put the peppers and the rest of the ingredients and bring to boil, then lower the heat to medium so that the preparation cooks with small bubbles; cook 30 minutes counting from the time it started to boil, stirring occasionally. The color will be a wonderful dark red and the peppers will be slightly transparent.
  • Pour boiling in your sterilized jars and close the lids.
  • Count the "pocs" of the jars to be sure that they are well sealed.
  • Wait until the jelly is cooled down before eating.

Nutrition Facts : Calories 689.2, Fat 1.1, SaturatedFat 0.2, Sodium 1754.6, Carbohydrate 172.8, Fiber 7.2, Sugar 165.1, Protein 3.7

PEPPER JELLY



Pepper Jelly image

This spicy-sweet jelly is colored for Christmas...and flavored right for year-round use. Our test kitchen staff recommends spreading it on crackers with cream cheese for a snack or serving it as an accompaniment to pork roast.-Taste of Home Test Kitchen

Provided by Taste of Home

Time 35m

Yield about 6 half-pints.

Number Of Ingredients 8

1 jalapeno pepper, seeded and chopped
7 medium green peppers, cut into 1-inch pieces
1-1/2 cups white vinegar
1-1/2 cups apple juice
1 package (1-3/4 ounces) powdered fruit pectin
1/2 teaspoon canning salt
5 cups sugar
About 8 drops green food coloring, optional

Steps:

  • Place the jalapeno, half of the green peppers and half of the vinegar in a blender or food processor; puree. Pour into a large bowl. Puree remaining green peppers and vinegar; add to the bowl. Add apple juice; mix well. Cover and chill overnight. Strain through several layers of damp cheesecloth. Measure 4 cups juice into a Dutch oven (add water if needed to make 4 cups). Stir in pectin and salt; bring to a rolling boil over high heat, stirring constantly. Add sugar; return to a rolling boil. Boil for 1 minute, stirring constantly. , Remove from the heat; skim off foam. Add food coloring if desired. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.

Nutrition Facts :

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

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.

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From prettyprovidence.com


SPICY RED PEPPER JELLY (WITHOUT ADDED PECTIN) - DAYS OF JAY
Place the lids in a heatproof bowl and pour over boiling water. JAR AND COOL: After the jelly has reduced, allow to cool for 5 minutes before transferring to a heatproof jug. Pour into the hot, sterilised jars. If you find the pieces of pepper are floating to the top of the jar, invert the jars every 10 minutes until set.
From daysofjay.com


SWEET RED PEPPER JELLY RECIPE - THE BLACK PEPPERCORN
2013-10-12 Sprinkle pectin evenly bottom of the pot fitted with the stirrer. Add peppers, vinegar and butter on top of the pectin. Press the Jelly button and press the – (minus) button, until the time reads 23 minutes. Press enter to start the machine. Wait 4 minutes for the machine to beep.
From theblackpeppercorn.com


EASY PEPPER JELLY RECIPE - BAKE ME SOME SUGAR
2021-07-01 Stir and bring mixture to a full boil. Stir constantly. Step 4: Once boiling add remaining sugar, and cook for another minute. Step 5: Remove sanitized jars from hot water, and pour in the hot jelly. Wipe the tops clean. Then place the seal and lightly screw the lid on.
From bakemesomesugar.com


"MILD RED PEPPER JELLY" - RECIPES ON SPOONACULAR
"Mild Red Pepper Jelly" × . Recipes (150) Products (16) Menu Items (1) Videos (0) Cuisine: Any. Any African American British Cajun Caribbean Chinese Eastern European French German Greek Indian Irish Italian Jewish Japanese Korean Latin American Mexican Middle Eastern Nordic Southern Spanish Thai Vietnamese. Diet: Any. Any Lacto Vegetarian Ovo Vegetarian Paleo …
From spoonacular.com


MILD RED PEPPER JELLY RECIPE | YUMMLY | RECIPE | PEPPER JELLY, …
Aug 20, 2013 - Mild Red Pepper Jelly With Red Peppers, Coarse Salt, White Sugar, White Vinegar, Garlic Cloves. Aug 20, 2013 - Mild Red Pepper Jelly With Red Peppers, Coarse Salt, White Sugar, White Vinegar, Garlic Cloves. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, …
From pinterest.co.uk


RED PEPPER JELLY | LOVE AND OLIVE OIL
2010-08-31 Skim off the foam. Divide the jelly into hot, sterilized, half-pint jars, leaving 1/4-inch headspace. Top with lids and rings. Process in a boiling-water bath for 10 minutes. Remove from water and let cool completely, 12-24 hours. Check seals. Any unsealed jars should be refrigerated and used within a week.
From loveandoliveoil.com


SPICY RED PEPPER JELLY - THE KITCHEN WHISPERER
2015-03-02 Place the peppers and the pepper flakes in the food processor. Pulse until finely chopped until the mixtures about 2 1/2 cups. In a separate bowl, whisk together the pectin and 1/4 cup sugar. In a 5-6 quart heavy bottom pot, stir together the pepper mixture, vinegar, butter, salt, and remaining 3 cups sugar. Bring to a vigorous boil over high heat.
From thekitchenwhisperer.net


MILD RED PEPPER JELLY – LOCO LIZARDOS
This mild red pepper jelly is a perfect starting point for those with a sensitive approach to heat. Made in small batches in Kitchener Ontario. It is a refined classic family recipe that presents a sweet taste and savoury finish. The perfect addition to any charcuterie board and can be added to a variety of existing sauces and recipes .
From locolizardos.ca


HOMEMADE CRANBERRY RED PEPPER JELLY | TANGLED WITH TASTE
2017-09-13 Cut the remaining peppers in 1 inch chunks. In a saucepan over medium high heat, combine large pepper chunks, Serrano pepper halves, vinegar, apple juice, cranberry sauce, sugar, and salt. Bring to a boil, and then reduce heat to medium and let simmer for approximately 15 minutes. Strain all liquids through a fine strainer and set pot of liquid ...
From tangledwithtaste.com


MILD RED PEPPER JELLY RECIPE | YUMMLY
Sep 13, 2019 - Mild Red Pepper Jelly With Red Peppers, Coarse Salt, White Sugar, White Vinegar, Garlic Cloves
From pinterest.com


THE BEST JALAPEñO PEPPER JELLY - GARNISH & GLAZE
2019-08-19 Instructions. Place all peppers in a food processor and pulse until peppers are finely chopped. Empty into a mesh strainer and drain off excess liquid. Place the chopped vegetables in a large stock pot and add in the sugar, vinegar, and salt. Bring to a boil over medium-high heat and boil for 10 minutes.
From garnishandglaze.com


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