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
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 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
GREEN CHILI-PEPPER JELLY
Make and share this Green Chili-Pepper Jelly recipe from Food.com.
Provided by Dancer
Categories Jellies
Time 27m
Yield 5 half pints
Number Of Ingredients 7
Steps:
- Rinse, seed and chop the chili peppers and bell pepper.
- In an electric blender, combine one-half cup of the vinegar, chili peppers and bell pepper.
- Process until liquefied.
- Pour into a large heavy saucepan or kettle.
- Use remaining cup of vinegar to rinse the blender; pour into kettle.
- Add sugar and cayenne pepper.
- Cook, stirring constantly, over moderate heat, to slowly bring mixture to boiling.
- Boil two minutes.
- Remove from heat and skim off foam with a metal spoon.
- Add green food coloring.
- Stir in pectin, mixing well.
- Pour into hot sterilized half-pint jars.
- Seal immediately with two-part lids.
- Process immediately in boiling water bath: five minutes at elevations from sea level to 1,000 feet; 10 minutes at elevations of 1,001 to 6,000 feet; and 15 minutes above 6,000 feet.
Nutrition Facts : Calories 804, Fat 0.1, Sodium 5.7, Carbohydrate 204, Fiber 1.1, Sugar 201.6, Protein 0.6
CHILI PEPPER JELLY
Lovely jelly with a bit of a kick to spice up a boring cheese sandwich, or served alongside a juicy steak. In fact, it has countless uses! I've left the recipe below as I was given it by a friend, but the only chilies I had were Scotch Bonnets and 100g would have blown your head off, so I reduced the quantity somewhat! Mine was also a little on the runny side, so maybe the sugar didn't have enough pectin in. You could add more to make it really set, but I quite like it the way it is; it's a little more sauce-like.
Provided by Snowbunny Andorra
Categories Jellies
Time 15m
Yield 3-4 jars
Number Of Ingredients 7
Steps:
- Chop the peppers and chilies very finely, or blitz them in a food processor, taking care not to puree them.
- Put the peppers, chilies and ginger in a large pan with the vinegar and slowly bring to the boil.
- Add the lime juice, sugar and salt and stir until the sugar is completely dissolved and the mixture has come back to the boil.
- Boil for six minutes, keeping an eye on it so it doesn't boil over.
- Pour into sterilised jars; it is ready to use immediately and will keep for up to a year.
Nutrition Facts : Calories 1212.8, Fat 2.1, SaturatedFat 0.4, Sodium 1458.7, Carbohydrate 328.1, Fiber 35.8, Sugar 13.8, Protein 4.7
PEPPER JELLY
This spicy-sweet jelly is colored for Christmas...and flavored right for year-round use. Our test kitchen staff recommends spreading it on crackers with cream cheese for a snack or serving it as an accompaniment to pork roast.-Taste of Home Test Kitchen
Provided by Taste of Home
Time 35m
Yield about 6 half-pints.
Number Of Ingredients 8
Steps:
- Place the jalapeno, half of the green peppers and half of the vinegar in a blender or food processor; puree. Pour into a large bowl. Puree remaining green peppers and vinegar; add to the bowl. Add apple juice; mix well. Cover and chill overnight. Strain through several layers of damp cheesecloth. Measure 4 cups juice into a Dutch oven (add water if needed to make 4 cups). Stir in pectin and salt; bring to a rolling boil over high heat, stirring constantly. Add sugar; return to a rolling boil. Boil for 1 minute, stirring constantly. , Remove from the heat; skim off foam. Add food coloring if desired. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.
Nutrition Facts :
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