HOT PEPPER JELLY
This is my signature jelly. I make it for everyone and every occasion. I have even made some and tinted purple for Dreamgoddess' daughters wedding. It is very easy and can be made as hot or as mild as you want. For really hot I use 4 habarnero peppers, for milder, use in the amount called for in recipe using your preference in peppers. I just throw the peppers in the blender in large chunks with the vinegar and let the blender to the chopping for me.
Provided by Jellyqueen
Categories Jellies
Time 25m
Yield 6 half pint jars
Number Of Ingredients 6
Steps:
- Chop peppers and put in blender with vinegar.
- Blend well and pour into large boiler.
- Add sugar and mix well.
- Bring mixture to a rolling boil and boil for 1 minute.
- Remove from heat, strain through sieve and return liquid back to a boil.
- Boil for 5 minutes.
- Remove from heat.
- Add Certo and food coloring quickly.
- Put into 6 (1/2 pint) jars and seal.
- I use heated seal method, where I heat the lids in boiling water, place on jar, secure ring tightly and turn jar upside down for 5 minutes.
- Turn jar up correctly and allow to cool completely before storing.
- Newer studies show that it is safer to seal with the hot water bath method. To do this, put into a large boiler with rack on bottom, cover with 1-2 inches of water and boil for 5 minutes. Remove to rack to cool.
Nutrition Facts : Calories 797.2, Fat 0.1, Sodium 6.8, Carbohydrate 203, Fiber 0.6, Sugar 201.2, Protein 0.5
SUPER EASY HOT PEPPER JELLY
Steps:
- Wash the jalapenos and trim the stem end off. Remove the seeds if you want a milder jelly. I recommend using the whole peppers, seeds and all. Give them a rough chop and then pulse them in the food processor until they are finely minced. Be careful, the fumes will be strong, and make sure to wash your hands well after working with hot peppers. Put the peppers into a heavy bottomed pot.
- Wash and trim the bell peppers, and remove the inner ribs and seeds. Give them a rough chop and pulse them in a food processor until finely minced. You may want to do this in batches, because I find you get a more even chop if you don't crowd the bowl. Add the bell peppers to the pot with the jalapenos.
- Add the vinegar and sugar to the pot and stir to combine. Bring the pot up to a boil, and then add the pectin. Boil, stirring, for one minute.
- Ladle the hot liquid into clean jars and set aside to cool before capping and refrigerating.
- If your pepper bits float to the top, you can give the jelly an occasional stir as it cools to distribute them more evenly.
- When the jelly is cool, cap and refrigerate the jars. They will thicken as they cool, and even more as they chill.
- Serve with plenty of creamy goat or cream cheese, and crackers or grilled slices of baguette.
EASY HOMEMADE HOT PEPPER JELLY
This is a really simple and easy recipe that I got from my friend Kelly. It doesn't require chopping any hot peppers and it's a delicious appetizer served over cream cheese with crackers.
Provided by Darcy Perreault-Acker
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 35m
Yield 192
Number Of Ingredients 6
Steps:
- Run the red and green peppers through a coarse grinder, or pulse in a food processor until finely chopped. Transfer to a strainer, and drain really well. This is key to your success.
- While the peppers are draining, sterilize your jars by boiling or using the dishwasher. Keep hot.
- In a large pot, combine the peppers, vinegar, white sugar, red pepper flakes and pectin. Bring to a rolling boil over high heat while stirring constantly. A rolling boil is one that does not stop when stirred. Boil for 1 minute.
- Remove from the heat, and ladle into hot sterile jars to within 1/2 inch of the top. Seal with new lids and rings. Place into a boiling water bath for 15 minutes. The jars should be completely covered by water. Remove and let cool. The jelly will be somewhat loose. The last jar may not be full. Just refrigerate, and use within a week or two.
Nutrition Facts : Calories 30.2 calories, Carbohydrate 7.7 g, Fiber 0.1 g, Protein 0.1 g, Sodium 0.2 mg, Sugar 7.5 g
HOT PEPPER JELLY
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
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.
HOT-PEPPER JELLY
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
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.
QUICK & EASY HOT PEPPER JELLY
With just 10 minutes of prep time and 10 minutes of cooking, you can turn out our Quick & Easy Hot Pepper Jelly that will win over the whole crowd.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 cups
Number Of Ingredients 5
Steps:
- Wash the jars, lids and bands in hot, soapy water; rinse well. Put the jars in a large pot and cover with water. Boil 10 minutes, then reduce the heat and simmer until ready to use. Meanwhile, put the lids and bands in a separate saucepan of simmering water until ready to use (do not boil). Just before filling, carefully remove the jars from the water with a jar lifter or tongs, shake out the excess water and transfer to a clean kitchen towel.
- Remove the ribs and seeds of the bell peppers and jalapenos. Roughly chop and pulse briefly in a food processor until finely minced. You can also finely mince by hand. Add the peppers to a medium-to-large, heavy bottomed pot set to medium-high heat.
- Add the vinegar and sugar to the pot; stir to combine. Bring to a boil. Once boiling, add powdered pectin. Continue boiling, stirring occasionally, for 1 minute.
- Ladle the mixture into sterilized jars. Set aside to cool before capping and refrigerating. Once cool, cap and refrigerate jars. The jelly will thicken as it cools. Will keep up to 2 months refrigerated.
- Enjoy!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
HOT PEPPER JELLY
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
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
EASIEST HOT PEPPER JELLY
Ever since I made the Brie Kisses appetizer recipe I have become addicted to Hot Pepper jelly. I spent a small fortune on small jars and then decided to try to make it myself. Well lets just say I don't have the nack for jelly making. However a friend of mine told me this method and boy my life has changed forever and it takes a whole five minutes to make. Okay, realistically less than 10 minutes depending on how fast you are with a knife.
Provided by lisar
Categories Jellies
Time 7m
Yield 1 jar
Number Of Ingredients 2
Steps:
- Spoon out apple jelly into a saucepan.
- Add chopped jalapenos.
- Bring to a boil and let boil for 2 minutes.
- (This could also be done in a microwave).
- You can add a drop or two of food coloring if you want.
- Pour mixture into sterilized jar and lid; turn upside down for 5 minutes, then upright and it will seal.
- Or you can do it the lazy the way like I did- I poured it back into the jar I bought the apple jelly in (didn't even rinse the jar out), tightened the lid on and turn upside down and it sealed itself again.
- (I should put a disclaimer that I am not sure if you should do it the lazy way or not-but I keep the jar in the frig-no worries!).
Nutrition Facts : Calories 1050.8, Fat 0.2, SaturatedFat 0.1, Sodium 118.4, Carbohydrate 276, Fiber 4.7, Sugar 201.9, Protein 0.8
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