HOT CHERRY PEPPER JELLY
Made with fresh cherries, red bell pepper, and jalapeño peppers, Hot Cherry Pepper Jelly is deliciously sweet and spicy hot. Serve it on toast or scones, use it to make easy cream cheese appetizers, or even as a cheese board accompaniment.
Provided by Sheila Thigpen
Categories Appetizers
Time 45m
Number Of Ingredients 6
Steps:
- Properly clean and sterilize the jars, lids, and bands. Preheat the oven to 250 degrees and place clean jars on the rack to keep warm and sterilized.
- As you prepare the jelly, place the canner filled half full with water on the stove and allow it to come to a slow simmer.
- In the bowl of a food processor, place the pitted cherries, red bell pepper, diced jalapeno peppers, and 1 cup of apple cider vinegar. Chop the mixture, leaving some small pieces, by pulsing until the desired consistency.
- Pour the chopped mixture into a DEEP stock pot and stir in the remaining 1 cup apple cider vinegar and sugar. Bring the mixture to a boil, stirring often.
- Once it reaches a rolling boil, stir constantly for 5 minutes (stirring will keep it from boiling over).
- Remove the pot from the heat and skim off any foam. Cool for 2 minutes, then whisk in the liquid pectin. Ladle the jelly into the sterilized jars, wiping the lips with a clean cloth to remove any drips. Cover with a lid and band and place in the rack of the canner.
- Bring the water the canner back to a boil, making sure the jar lids are submerged in the water. Process in the boiling water bath for 10 minutes. Turn off the heat and allow the jars to set in the water for 5 minutes before transferring them to a towel on the kitchen counter.
- Cool completely for 12 to 24 hours before disturbing.
Nutrition Facts : ServingSize 1 g, Calories 53 kcal, Carbohydrate 13 g, Sodium 2 mg, Sugar 13 g
OVER-THE-TOP CHERRY JAM
We live in Door County, an area known for its wonderful tart cherries. This beautiful, sweet jam makes lovely gifts. -Karen Haen, Sturgeon Bay, Wisconsin
Provided by Taste of Home
Time 40m
Yield 6 half-pints.
Number Of Ingredients 4
Steps:
- In a food processor, cover and process cherries in batches until finely chopped. Transfer to a Dutch oven; stir in pectin and butter. 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 6 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. 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.
Nutrition Facts : Calories 89 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 23g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.
CRANBERRY JELLY FROM (FROZEN CONCENTRATE)
Just in time for the holidays, this is easy and fast to make. Not to tart and not to sweet, just right!
Provided by Chef Aint Bs
Categories Jellies
Time 20m
Yield 7 8-ounce jars
Number Of Ingredients 4
Steps:
- Measure juice into a 6-8 quart saucepot.
- Add 3 cups water and stir.
- Measure sugar and set aside.
- Stir Fruit Jell pectin into juice and stir.
- Bring to a full rolling boil, stirring constantly.
- At once stir in sugar.
- Bring to a full rolling boil, one that cannot be stirred down.
- Stirring constantly, boil hard for 1 minute.
- Remove from heat.
- Skim off foam
- Immediately ladle into hot glass jars, leaving ½-inch head space.
- Process for 5 minutes in a boiling bath water.
- Makes 7/8-ouince jars.
Nutrition Facts : Calories 528.9, Sodium 16.5, Carbohydrate 137.1, Fiber 0.6, Sugar 130.2
PASSION FRUIT JELLY FROM (FROZEN CONCENTRATE)
Make and share this Passion Fruit Jelly from (Frozen Concentrate) recipe from Food.com.
Provided by Chef Aint Bs
Categories Jellies
Time 20m
Yield 7 8-ounce jars
Number Of Ingredients 4
Steps:
- Measure juice into a 6-8 quart saucepot.
- Add 3 cups water and stir.
- Measure sugar and set aside.
- Stir Fruit Jell pectin into juice and stir.
- Bring to a full rolling boil, stirring constantly.
- At once stir in sugar.
- Bring to a full rolling boil, one that cannot be stirred down.
- Stirring constantly, boil hard for 1 minute.
- Remove from heat.
- Skim off foam
- Immediately ladle into hot glass jars, leaving ½-inch head space.
- Process for 5 minutes in a boiling bath water.
- Makes 7/8-ouince jars.
Nutrition Facts : Calories 520.8, Sodium 16.3, Carbohydrate 135, Fiber 0.6, Sugar 128.5
GRAPE JELLY (FROM FROZEN CONCENTRATE)
Make and share this Grape Jelly (From Frozen Concentrate) recipe from Food.com.
Provided by Chef Aint Bs
Categories Jellies
Time 15m
Yield 7 8-ounce jars
Number Of Ingredients 4
Steps:
- Measure juice into a 6-8 quart saucepot.
- Add 3 cups water and stir.
- Measure sugar and set aside.
- Stir Fruit Jell pectin into juice and stir.
- Bring to a full rolling boil, stirring constantly.
- At once stir in sugar.
- Bring to a full rolling boil, one that cannot be stirred down.
- Stirring constantly, boil hard for 1 minute.
- Remove from heat.
- Skim off foam
- Immediately ladle into hot glass jars, leaving ½-inch head space.
- Process for 5 minutes in a boiling bath water.
- Makes 7/8-ouince jars.
Nutrition Facts : Calories 528.1, Sodium 16.6, Carbohydrate 136.8, Fiber 0.6, Sugar 130.2, Protein 0.1
PASSION FRUIT PEPPER JELLY FROM (FROZEN CONCENTRATE)
Make and share this Passion Fruit Pepper Jelly from (Frozen Concentrate) recipe from Food.com.
Provided by Chef Aint Bs
Categories Jellies
Time 1h20m
Yield 7 8-ounce jars
Number Of Ingredients 5
Steps:
- Measure juice into a 6-8 quart saucepot.
- Add 3 cups water and stir.
- Add crushed hot peppers let stand for 1 hour.
- Measure sugar and set aside.
- Stir Fruit Jell pectin into juice and stir.
- Bring to a full rolling boil, stirring constantly.
- At once stir in sugar.
- Bring to a full rolling boil, one that cannot be stirred down.
- Stirring constantly, boil hard for 1 minute.
- Remove from heat.
- Skim off foam
- Immediately ladle into hot glass jars, leaving ½-inch head space.
- Process for 5 minutes in a boiling bath water.
- Makes 7/8-ouince jars.
Nutrition Facts : Calories 537.9, Fat 0.1, Sodium 19.3, Carbohydrate 139.1, Fiber 1.3, Sugar 130.6, Protein 0.9
CHERRY PEPPER JELLY FROM (FROZEN CONCENTRATE)
Make and share this Cherry Pepper Jelly from (Frozen Concentrate) recipe from Food.com.
Provided by Chef Aint Bs
Categories Jellies
Time 1h20m
Yield 7 8-ounce jars
Number Of Ingredients 5
Steps:
- Measure juice into a 6-8 quart saucepot.
- Add 3 cups water and stir.
- Add crushed hot peppers let stand for 1 hour.
- Measure sugar and set aside.
- Stir Fruit Jell pectin into juice and stir.
- Bring to a full rolling boil, stirring constantly.
- At once stir in sugar.
- Bring to a full rolling boil, one that cannot be stirred down.
- Stirring constantly, boil hard for 1 minute.
- Remove from heat.
- Skim off foam
- Immediately ladle into hot glass jars, leaving ½-inch head space.
- Process for 5 minutes in a boiling bath water.
- Makes 7/8-ouince jars.
Nutrition Facts : Calories 537.9, Fat 0.1, Sodium 19.3, Carbohydrate 139.1, Fiber 1.3, Sugar 130.6, Protein 0.9
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