Spicy Red Pepper Jelly Recipes

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RED PEPPER JELLY



Red Pepper Jelly image

I came across this on the internet(don't remember which site). This is delicious served on top of a softened block of cream cheese and eaten with cracker.

Provided by L. Duch

Categories     Jellies

Time 30m

Yield 6 small jelly jars.

Number Of Ingredients 5

2 cups ground sweet red peppers (about 3 large peppers)
5 1/2 cups sugar
1 cup distilled vinegar
1/3 cup lemon juice
1 bottle liquid pectin

Steps:

  • Place red peppers, sugar and vinegar in kettle; heat rapidly to boiling, stirring continuously.
  • Remove from heat, let stand 15 minutes.
  • Reheat to boiling, add lemon juice.
  • Let it come to a boil, then add the pectin.
  • Boil for 5 minutes, stirring constantly.
  • Bottle as any jelly.

DEEP-FRIED PORK CHOPS WITH SWEET AND SPICY RED PEPPER JELLY



Deep-Fried Pork Chops with Sweet and Spicy Red Pepper Jelly image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 14

1/4 cup diced bell pepper (red or yellow), frozen
1 1/2 cups sugar
3/4 cup pepper vinegar
1/2 cup pineapple juice
6 red bell peppers, roasted, peeled and chopped
1 jalapeno, chopped with seeds
2 tablespoons pectin
4 thick-cut rib pork chops
1 tablespoon blackening seasoning
1 tablespoon kosher salt
1/2 tablespoon freshly ground black pepper
2 cups all-purpose flour
2 cups buttermilk
Canola oil, for frying

Steps:

  • For the pepper jelly: Combine the sugar, vinegar, pineapple juice, roasted bell peppers and jalapeno. Blend using a food processor or immersion blender. Place the puree in a 2-quart saucepan and bring to a rolling boil. Add the pectin and continue to boil for 60 seconds, at which point add the frozen peppers to stop the cooking process. Pour the jelly into a metal container and chill in an ice bath for about 1 hour until it sets, or overnight in the refrigerator.
  • For the pork chops: Using the toothy side of a meat tenderizer, pound the pork chops to about 1/2-inch thickness. Add the blackening seasoning, salt and pepper to the flour and mix thoroughly. Dredge the chops in the seasoned flour, dip in the buttermilk and then back into the flour (using one hand to work in the flour, and the other for dipping in the buttermilk). Allow to rest for at least a minute or so to allow the breader to set up.
  • Pour the oil into a deep, heavy pot (cast iron is best), enough so that the pork chop has room to float, but there needs to be a few inches of clearance so that it doesn't overflow when you are frying. Heat the oil to 355 degrees F. Use a deep-fry thermometer to get the temperature right; too high and your food will burn on the outside before it is cooked on the inside, and too low your food will come out greasy and soggy.
  • Gently the drop pork chops, 1 or 2 at a time, into the oil; don't crowd the pot. Fry until golden brown on the outside, about 7 minutes. Serve with the pepper jelly.

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).

EASY RED PEPPER JELLY



Easy Red Pepper Jelly image

This Easy Red Pepper Jelly makes an amazing holiday appetizer! Serve this jelly over cream cheese and serve on your favorite crackers.

Provided by Elyse

Yield 8-10

Number Of Ingredients 9

3 red bell peppers (seeded and minced)
1 green bell pepper (seeded and minced)
1 jalapeño pepper (seeded and minced)
1 cup apple cider vinegar
1 (1.75 ounce) pkg. powdered Pectin
5 cups sugar
6 (8 ounce) canning jars
1 (8 ounce) pkg. cream cheese (softened to room temperature)
Ritz crackers

Steps:

  • Sterilize canning jars and set aside.
  • Prepare all peppers by seeding and mincing.
  • Place peppers in a large saucepan over medium-high heat.
  • Add apple cider vinegar and powdered Pectin.
  • Bring heat to high and stir constantly until you reach a rolling boil. Remove from heat once you reach a rolling boil.
  • Mix in sugar and return to pan to high heat.
  • Return to a rolling boil and let boil for 1 minute.
  • Fill jars with jelly until it reaches 1/4" from the top of the jar.
  • Screw lids on jars and place in a large pot filled with hot water. Be sure jars are completely submerged.
  • Heat water with jars over high heat until it reaches a rolling boil, then boil for 5 minutes.
  • Remove from heat and let jars sit in water until cool.
  • Check seals by pressing down on the center of the lid when cool. If the lid pops when pushed, it can be stored at room temperature, otherwise store in the refrigerator.
  • Pour jelly over cream cheese and serve with crackers.

Nutrition Facts : Servingsize 1 serving, Calories 2734 kcal, Fat 10 g, SaturatedFat 6 g, Cholesterol 29 mg, Sodium 150 mg, Carbohydrate 786 g, Sugar 725 g, Protein 3 mg

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

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.

SPICY RED PEPPER JELLY



SPICY RED PEPPER JELLY image

This jelly is a great topping for baked brie but is also a delicious ingredient for other recipes. This condiment recipe is so easy to make, it's definitely a must have! VIDEO https://www.youtube.com/watch?v=qM1I2Q9Zgbg

Provided by CLUBFOODY

Categories     Vegetable

Time 25m

Yield 6 jars 250ml

Number Of Ingredients 8

3 1/4 cups granulated sugar, divided
3 tablespoons pectin
6 cups red peppers, cut into chunks
2 teaspoons red pepper flakes (to taste)
1 cup white vinegar
1 tablespoon unsalted butter
1/2 teaspoon fresh tarragon, chopped
1/8 teaspoon sea salt

Steps:

  • In a small bowl, whisk ¾ cup sugar with pectin; set aside. In a bowl of a food processor, combine red peppers and red pepper flakes; process for 15 seconds or until somewhat finely chopped. You should have about 2 ½ cups give or take.
  • In a large pot over medium-high heat, add red peppers, sugar, white vinegar, butter, fresh tarragon and sea salt. Stir very well and bring it to a boil; cook for 4 minutes. Add sugar-pectin mixture and cook for an additional 4 minutes. If there are some larger chunks of pepper, purée with an immersion blender.
  • To find out if it's ready, dip a metal spoon in iced cold water. Dry it off and scoop up some jelly. Let it cool off to room temperature. If it sets up, it means it's ready otherwise cook it a little longer.
  • Remove from the heat and fill up the prepared jars. Process the jars in the boiling water bath for 10 minutes. Place them in a draft-free area and wait until the lids snap down. Makes 6 jars of 250ml.

EASY SPICY RED PEPPER JELLY



Easy Spicy Red Pepper Jelly image

Provided by Trisha Yearwood

Categories     condiment

Time 15m

Yield 1 cup

Number Of Ingredients 5

1 cup apricot preserves
1 red bell pepper, chopped
2 teaspoons red pepper flakes
1/4 cup white vinegar
Kosher salt

Steps:

  • Combine the preserves, bell peppers, red pepper flakes, vinegar and 1/4 teaspoon salt in a blender; puree until smooth. Transfer to a small saucepan and bring to a brisk simmer over medium heat. Cook, stirring often, until thickened and syrupy, about 10 minutes. Transfer to a jar and cool completely. Refrigerate for up to 1 week.

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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TABASCO PEPPER JELLY RECIPES ALL YOU NEED IS FOOD
27/01/2020 · Add the tabasco peppers, vinegar and ¼ teaspoon salt to a small pot. Bring the mixture to a quick boil, then reduce the heat and simmer for 15 minutes to soften. Cool slightly, then add to a food processor. Process until smooth. Strain the mixture to remove the solids.
From stevehacks.com
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13 RECIPES MADE SWEET AND SPICY WITH PEPPER JELLY
2021-10-29 A mixture of hot pepper jelly and butter make an easy, yet flavorful basting sauce for an otherwise ordinary baked chicken. Be sure to keep an eye on the chicken, as the sugar in the pepper jelly can burn the bird — if it's browning too quickly, cover it with an aluminum foil tent and continue backing. 6 of 14.
From allrecipes.com
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Top Asked Questions

How do you boil red pepper jelly?
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.
How to make hot pepper jalapeno jelly?
Scoop the chopped peppers into a large sauce pot. Then add the sugar, vinegar, and salt. Turn the stove to medium heat and bring the pepper mixture to a low boil. Simmer for about 15 minutes, until the peppers are soft. Stir in the liquid pectin, and simmer for another minute. Get the Complete (Printable) Hot Pepper Jalapeno Jelly Recipe Below.
What is spicy red pepper jelly?
Spicy Red Pepper Jelly is sweet, spicy and goes perfect with everything from BBQ Chicken to a Baked Brie appetizer. Get creative and create your own sauces or glazes for grilling season! You’ve probably seen it before at a party or a gathering. Somebody always brings the Pepper Jelly and spoons it over cream cheese.
How do you make pepper jelly without a pressure cooker?
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. See how to make a spicy red and green bell pepper jelly.

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