Red Hot Pepper Jam For Those That Like It Real Hot Recipes

RED PEPPER SAVORY JAM

Red Pepper Savory Jam image

Make and share this Red Pepper Savory Jam recipe from Food.com.

Provided by Lorrie in Montreal

Categories Peppers

Time P1DT1h

Yield 2 cups, 6-8 serving(s)

Number Of Ingredients 5

Ingredients

6 -8 sweet red peppers
2 tablespoons salt
1 cup red wine vinegar
2 cups sugar
1 dash hot pepper sauce or 1 dash cayenne pepper

Steps:

Cut peppers in half and seed them.
In the food processor, grind them coarsely.
Place in a bowl, add salt and cover with plastic wrap.
Leave overnight in a cool place.
The next day drain off half the liquid.
Combine the ground peppers, remaining liquid, vinegar, sugar and cayenne in a saucepan.
Bring to a boil and reduce it and then reduce to a simmer.
Cook for one hour, until thickened, stirring occasionally.
When thick, pour into sterilized jars and either seal or refrigerate.
Jam will keep for up to 3 months.
Makes 2 cups (500ml).

Nutrition Facts : Calories 288.9, Fat 0.4, SaturatedFat 0.1, Sodium 2329.2, Carbohydrate 73.8, Fiber 2.4, Sugar 71.6, Protein 1.2

RED HOT PEPPER JAM FOR THOSE THAT LIKE IT REAL HOT!!!!!!!!!!

Red Hot Pepper Jam for Those That Like It Real Hot!!!!!!!!!! image

Now you though my Recipe #99942, Recipe #95424, Recipe #68981 was hot! You should try this if you dare! This is eye tearing mouth burning. I used 3 yes 3 ghost peppers and 5 habaneros. Ghost peppers are 100 times hotter then habaneros. I used red raspberries, red bells, and apple and pomegranate juice to bring more red to this so no need for food coloring. The naga jolokia (English: king cobra chile) - also known as bhut jolokia, dorset naga, ghost chile, ghost pepper, or naga morich - is a chili pepper.

Provided by Rita1652

Categories Raspberries

Time 45m

Yield 9 1/2 pints

Number Of Ingredients 8

Ingredients

7 cups sugar
3 fluid ounces certo liquid pectin
3 red bell peppers, 3 cups fine chopped rough chopped seeds and stem removed
6 ounces fresh raspberries, frozen without syrup is fine too
3 ghost bell peppers
5 habaneros
2 cups vinegar, 5 percent acidity (your choice or red wine-white vinegar)
1 cup pomergranate juice or 1 cup apple juice

Steps:

Place all peppers in a food processor and pulse till fine chopped.
Combine pepper and rest of ingredients EXCET for the pectin in a heavy bottom.
Bring to a rolling boil for 5 minutes stirring constantly.
Add pectin and bring back to a full rolling boil for 1 more minute.
Ladle into hot sterile jars leaving 1/4 inch head space.
Adjust caps onto jars that rims are wiped clean of jelly.
Process in a boiling water bath for 10 minutes. Remove lid and shut flame let sit 5 minutes. Remove and let sit at room temperature fro 24 hours. Store in a cool dark closet.

Nutrition Facts : Calories 649.6, Fat 0.4, SaturatedFat 0.1, Sodium 5, Carbohydrate 164.4, Fiber 3.1, Sugar 160.2, Protein 1.5

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

Ingredients

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

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