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
EASY SPICY RED PEPPER JELLY
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.
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.
SWEET AND SPICY CHILE PEPPER JELLY
Categories Sauce Side Thanksgiving Boil Bon Appétit Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3 cups
Number Of Ingredients 6
Steps:
- Pulse 4 coarsely chopped red bell peppers and 2 coarsely chopped red chiles (such as Fresno) in a food processor until very finely chopped (be careful not to purée). Transfer to a large saucepan and add 3 cups sugar and 1 1/2 cups apple cider vinegar. Bring to a boil, reduce heat, and simmer until liquid is reduced by twothirds, about 1 hour.
- Transfer jelly to heatproof jars; cover and chill until set, about 4 hours.
SPICY RED PEPPER JELLY
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
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.
SPICY RED PEPPER JELLY
Sweet, tangy and delicious, Spicy Red Pepper Jelly is the perfect condiment to serve with cream cheese and crackers. It's also delicious as a sauce for chicken or pork. This recipe is made NO added commercial pectin.
Provided by Jay Wadams
Categories Preserves
Time 40m
Number Of Ingredients 5
Steps:
- DICE THE PEPPERS: Finely dice the peppers and chilli. It is better to use a food processor, as this helps to release the juices, but you can do this by hand if you like. Grate the apple, then put the peppers and the apple into a large, heavy-based saucepan.
- ADD SUGAR AND VINEGAR: Stir through the sugar and vinegar, then heat gently, stirring until the sugar has dissolved. Bring the mixture to a rolling simmer, then simmer for 20 minutes until the mixture has reduced and begun to thicken.
- PREPARE YOUR JARS: Meanwhile, heat the oven to 120°C / 250°F / Gas ½ and wash your jars in warm soapy water. Place the jars in a baking dish in the oven to sterilise. 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.
- SETTING TIME: The jelly will be still quite liquid while hot. Allow to set and gel overnight. Store in a cool dry place and don't forget to label the jars.
Nutrition Facts : Calories 87 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 Tbsp, Sodium 1 milligrams sodium, Sugar 21 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
SPICY HOT PEPPER JELLY
I made this for my Husband John. Made it with no food coloring just orange peppers.By all means go ahead and use your favorite peppers and chilies. This makes almost 8 cups. Use any size of jars you like. I make in smaller jars to give away for gifts during the holidays.
Provided by Rita1652
Categories Jellies
Time 50m
Yield 8 cups
Number Of Ingredients 7
Steps:
- In a blender add 1 cup vinegar and peppers and onions.
- Blend till pureed.
- In a large pot add all except pectin.
- Bring to a rolling boil while stirring constantly.
- Rolling boil for 15 minutes.
- Stir in pectin.
- Bring to boil and stir for 1 more minute.
- Ladle into hot sterle jars leaving 1/4 inch head space.
- Adjust caps onto jars that rims are wiped clean of jelly.
- Process in a water canner for 10 minutes.
EASY RED PEPPER JELLY
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
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
TUSCAN SPICY PEPPER JELLY RECIPE
Provided by á-74
Number Of Ingredients 5
Steps:
- 1. Combine all ingredients in a sauce pot and simmer over low heat for 45 minutes. Remove the lid in the end until reduced by half. 2. When mixture has cooled, puree in a blender; strain through a chinois. 3. Adjust thickness if to thin by reducing the sauce 4. Serve with cold/warm porchetta or cold Italian pork dishes for lunch.
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