Minted Or Ginger Hot Pepper Jelly Recipes

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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

HOT-PEPPER JELLY



Hot-Pepper Jelly image

Pepper jelly makes a spicy-sweet match for soft cheeses, such as goat or Camembert (or even cream cheese) -- especially when served atop crackers or crostini. You can also use the jelly as a glaze for chicken or pork: Melt it, then brush it on the meat before roasting or after grilling.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 5h

Yield Makes about 2 cups

Number Of Ingredients 6

2 pounds unpeeled, uncored apples, cut into 1-inch chunks
1/2 cup apple-cider vinegar
1 1/2 teaspoons coarse salt
1/2 cup diced bell pepper
2 tablespoons minced seeded hot chile pepper, such as habanero or serrano
1 1/2 cups sugar

Steps:

  • Place a few small plates in freezer. Combine apples and 2 1/2 cups water in a saucepan. Bring to a boil, reduce to a simmer, and cook, partially covered, mashing occasionally with a potato masher, until fruit is very soft, 10 to 15 minutes. Transfer fruit to a fine sieve set over a heatproof bowl; let drain without pressing on fruit, 4 hours. Strain again through sieve lined with damp cheesecloth. (You should have 2 cups.)
  • In a saucepan, bring juice, vinegar, salt, bell pepper, and hot pepper to a boil. Add sugar; return to a boil, stirring until sugar is dissolved. Cook, stirring, 11 minutes. Turn off heat. Place a small spoonful of jelly on a chilled plate; return to freezer 1 minute. Remove and push your finger through mixture; if it wrinkles, it is done. If not, return to a boil for 1 to 2 minutes, then check again. (Or cook until a thermometer registers 221 degrees.) Skim foam from top.
  • Ladle into clean containers, leaving 3/4 inch of headroom; let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.

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

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.

MINTED OR GINGER HOT PEPPER JELLY



MINTED OR GINGER HOT PEPPER JELLY image

Categories     Condiment/Spread     Pepper     Side     Low Fat     Vegetarian     Quick & Easy     Low Sodium     Low/No Sugar     Simmer

Yield 5 cups

Number Of Ingredients 5

1 lb mixed hot peppers minced
a cup mint leaves minced or about 1/2 cup grated fresh ginger
2 cups cider vinegar
4 cups of sugar OR 1.5 cups of Truvia brand Stevia
1 box low sugar Pectin

Steps:

  • Wear gloves to work with hot peppers!!!! 1) rinse and clean the peppers and Mint or ginger. 2) in a vegetable mill or food processor finely mince the peppers and mint or ginger 3) add to a 2 quart pot with the vinegar and all but 1/2 cup of sugar or stevia. 4) Boil and then simmer for about 10 minutes (don't cover). 5) mix the pectin with the last 1/2 cup sweetener and add to the mixture blending vigorously to remove lumps. Boil for at least one more minute or until it reaches the right consistency*. *to check consistency have a small bowl with ice water handy. take a spoonful of the pepper mix and cool the spoon over the ice water. when it gels as it cools, it's done. add to sterilized jars (will make about 5 cups) and seal. can be kept unsealed in the refrigerator for 2-3 weeks and sealed it should last at least 1 year in a cool storage area.

JALAPEñO MINT JELLY



Jalapeño Mint Jelly image

Provided by Eleanor Topp

Categories     Condiment/Spread     Vinegar     Mint     Edible Gift     Jalapeño     Boil

Yield Makes 4 cups

Number Of Ingredients 7

1 3/4 cups (425 mL) finely chopped fresh mint, divided
1 1/2 cups (375 mL) water
3 1/2 cups (875 mL) granulated sugar
3/4 cup (175 mL) cider vinegar
2 tbsp (25 mL) strained fresh lemon juice
2 jalapeño peppers, finely chopped
1 pouch liquid fruit pectin

Steps:

  • 1. Bring 1 1/2 cups (375 mL) mint and water to a boil in a small saucepan. Remove from heat, cover, and let stand for 30 minutes to steep. Strain through a lined sieve pressing with the back of a spoon to extract as much liquid as possible; discard mint.
  • 2. Combine mint liquid, sugar, vinegar, lemon juice, and peppers in a large stainless steel or enamel saucepan. Bring to a full boil over high heat and boil hard for 2 minutes, stirring constantly. Remove from heat; stir in pectin and remaining mint.
  • 3. Ladle into sterilized jars and process as directed for Shorter Time Processing Procedure .
  • Variation: Lemon Balm Jelly
  • Use lemon balm leaves in place of the mint and omit the jalapeño peppers.

JALAPENO-MINT JELLY



Jalapeno-Mint Jelly image

Fresh mint tames the heat of the jalapenos in this sweet-and-spicy jelly. Use it to cut the richness of meats and fishes like salmon and swordfish.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 25m

Yield Makes 1 2/3 cups

Number Of Ingredients 7

1 cup sugar
Kosher salt
1 cup lightly packed fresh mint leaves, finely chopped
8 jalapeno or serrano peppers, 2 whole; 6 stemmed, seeded, and minced (2/3 cup)
2/3 cup distilled white vinegar
1 teaspoon calcium water (calcium and instructions included with Pomona's Universal Pectin, below)
1 teaspoon Pomona's Universal Pectin

Steps:

  • In a saucepan, bring sugar, 1/4 teaspoon salt, mint, whole jalapenos, and 1 cup water to a simmer over medium-high heat, stirring until sugar and salt have dissolved. Simmer 1 minute more. Remove from heat; let cool completely. Strain syrup through a sieve, reserving 1 tablespoon mint before discarding solids.
  • Meanwhile, in another saucepan, bring vinegar and calcium water to a boil. Remove from heat;stir in minced peppers.
  • Whisk pectin into 1/4 cup syrup. Add to vinegar-pepper mixture and return to medium-high heat, stirring until mixture returns to a simmer and pectin dissolves, about 30 seconds. Remove from heat. Stir in remaining mint syrup and reserved mint. Transfer mixture to heatproof resealable jars with lids; let cool completely. Cover and refrigerate until set, at least 4 hours and up to 1 month, or follow our canning instructions and store at room temperature up to 1 year.

MINT JELLY



Mint Jelly image

One whiff is all it takes to tell what we grow on our farm-peppermint! Harvesting 300 acres is hard work, by the invigorating scent keeps our taste buds tuned for minty treats. I use fresh mint or mint oil frequently in my cooking and baking. Try this aromatic jelly on lamb or oven-fresh biscuits.-Kandy Clarke, Columbia Falls, Montana

Provided by Taste of Home

Time 30m

Yield about 6 half-pints.

Number Of Ingredients 7

1 cup packed peppermint leaves
2 cups water
6-1/2 cups sugar
1 cup white vinegar
1/2 teaspoon butter
2 pouches (3 ounces each) liquid fruit pectin
3 to 4 drops green food coloring

Steps:

  • In a Dutch oven, bring mint and water to a boil. Boil for 1 minute. Remove from the heat and pour though a fine sieve, reserving mint liquid. Discard leaves. , Return liquid to pan. Add the sugar, vinegar and butter; bring to a boil, stirring constantly. Quickly add contents of both pectin pouches; bring to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam. Add food coloring. , Carefully ladle into hot sterilized half-pint jars, leaving 1/4-in. head space. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. , Or, cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate or freeze. (Refrigerate for up to 3 weeks or freeze for up to 12 months.)

Nutrition Facts : Calories 126 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 31g carbohydrate (30g sugars, Fiber 0 fiber), Protein 0 protein.

JALAPENO MINT JELLY



Jalapeno Mint Jelly image

My mother sent me a plant that apparently had mint with it and now it has taken over a small part of my flower beds. Looking for something to do with it all I came upon this jelly. This makes a small batch and comes from "Small Batch Canning" by Topp and Howard.

Provided by mary winecoff

Categories     Jellies

Time 40m

Yield 4 cups

Number Of Ingredients 7

1 3/4 cups mint, finely chopped, divided
1 1/2 cups water
3 1/2 cups granulated sugar
3/4 cup cider vinegar
2 tablespoons lemon juice
2 jalapeno peppers, finely chopped
1 (8 ounce) envelope liquid fruit pectin

Steps:

  • Bring 1 1/2 cups mint and water to a boil in a small saucepan. When I am in a hurry I do not "finely" chop the mint at this point. Remove from heat, cover and let stand for 30 minutes to steep. Strain through a lined sieve pressing with the back of a spoon to extract as much liquid as possible; discard mint.
  • Combine mint liquid, sugar, vinegar, lemon juice and peppers in a large stainless steel saucepan. Bring to a full boil over high heat and boil hard for 2 minutes, stirring constantly. Remove from heat; stir in pectin and remaining finely chopped mint.
  • Ladle into sterilized jars and process in water bath for 5 minutes or pour into jars and invert for 5 minutes. Turn back and you should hear the seals pop close.

Nutrition Facts : Calories 714.2, Fat 0.3, SaturatedFat 0.1, Sodium 18.9, Carbohydrate 180.9, Fiber 4.1, Sugar 175.3, Protein 1.4

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

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.

MINT JELLY



Mint Jelly image

A traditional mint jelly made from fresh mint.

Provided by HYACINTH

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

Yield 32

Number Of Ingredients 6

1 ½ cups packed fresh mint leaves and stems
2 tablespoons lemon juice
2 ¼ cups boiling water
1 drop green food color
3 ½ cups white sugar
½ (6 fluid ounce) container liquid pectin

Steps:

  • Rinse off the mint leaves, and place them into a large saucepan. Crush with a potato masher or the bottom of a jar or glass. Add water, and bring the mint to a boil. Remove from heat, cover, and let stand for 10 minutes. Strain, and measure out 1 2/3 cups of the mint.
  • Place 1 2/3 cups mint into a saucepan. Stir in the lemon juice and food coloring. Mix in the sugar, and place the pan over high heat. Bring to a boil, stirring constantly. Once the mixture is boiling, stir in the pectin. Boil the mixture for a full minute while stirring constantly. Remove from heat, and skim foam off the top using a large metal spoon. Transfer the mixture to hot sterile jars, and seal.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

Nutrition Facts : Calories 85.6 calories, Carbohydrate 22.1 g, Fiber 0.1 g, Sodium 0.8 mg, Sugar 21.9 g

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From recipegirl.com


PIONEER WOMAN HOT PEPPER JELLY – VIEW COOKING VIDEOS
Canning instructions for long term storage. Process bell pepper and hot pepper in a food processor until finely minced. Combine pepper mixture, vinegar, and sugar in a saucepan and bring to a rolling. Bring to boil over medium heat. In a large saucepan, combine sugar, apples, vinegar, green pepper, jalapenos and water.
From tpwrecipes.com


HOT PEPPER JELLY | BEV COOKS
2015-07-23 What it took for about 5 half-pint jars: Place the chopped peppers in a large food processor and pulse until finely minced. In a large pot, add the sugar, apple cider vinegar and peppers. Bring to a good boil for one minute. At this point, strain the mix and return it to the pot.
From bevcooks.com


SWEET PEPPER JELLY - I WASH YOU DRY
Add the pectin and continue boiling and stirring for an additional 3 minutes. Remove from heat and skim off (and discard) and foam on top with a spoon. Ladle the jelly into the prepared jars. Wipe off the rims and apply the lids. Place the jars in a …
From iwashyoudry.com


17 USES FOR JELLY THAT GO WAY BEYOND TOAST - LIP SMACKIN' GOOD
2020-10-07 Here’s how to make it: take a pound of kielbasa, and ¾ cup of hot pepper jelly. Preheat your oven to 375° F. Grease an 8x8 or a 10x10 square baking dish. Slice the kielbasa into 24 pieces. Place both ingredients in the dish, and stir until the kielbasa is coated. Bake for 30-40 minutes until heated and slightly caramelized.
From lipsmackingood.com


THE BEST HOT PEPPER JELLY RECIPE | FOODAL
2021-12-08 Bring the mixture to a vigorous boil over high heat and continue to boil for 5 minutes, stirring frequently. Slowly add in the pectin, whisking constantly. Cook at a vigorous boil for another 2 minutes, continuing to stir. Remove the pot from the heat and allow the jelly to cool for 5 …
From foodal.com


HOT GREEN PEPPER JELLY: OLD-FASHIONED RECIPE FROM THE VIRGINIA HILLS
Place the chopped green peppers into the blender and liquify for 3 more minutes. Place the liquified mixture into a large pot and add the sugar and salt. Bring the mixture to a boil, stirring constantly. Once boiling add the Certo. Lower the heat, …
From delishably.com


STOVETOP HOT PEPPER JELLY - AVERIE COOKS
2012-02-24 1 green pepper, diced. 2 small jalepeno peppers, diced. 1 cup apple cider vinegar. 2 cups sugar. Combine all ingredients in a large saucepan and cook mixture over medium-low heat until the mixture has reduced by half. (This took about 25 minutes for me, but in the future, I will stop cooking after about 20 minutes, since the jelly is quite thick.
From averiecooks.com


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