Chunky Festive Pepper Jelly Recipes

CRANBERRY PEPPER JELLY

Steps:

• Sort & wash cranberries. Measure pectin and add 1/2 cup sugar to it.
• Add vinegar and water to large stock pot.
• Chop and remove seeds from jalapenos. 1 cup of jalapenos makes a fairly mild jelly.
• Add peppers and cranberries to the vinegar and water to pan.
• Bring to boil.
• Reduce heat.
• Simmer for about 10 minutes until everything is soft.
• Strain out the cranberries and pepper mixture with a slotted spoon to a food processor or blender.
• Blend until very smooth. (you can add some of the liquid from the pan to help break up the cranberries and peppers, if you need to)
• Return to the saucepan.
• Add sugar/pectin mixture. Bring to rolling boil.
• Add the remainder of the sugar.
• Bring back to a full rolling boil. Boil hard for 1 minute.
• Fill hot jam into hot jars.
• Wipe rims.
• Attach lids. Tighten bands finger tip tight.
• Process in water bath canning pot for 15 minutes. Turn of heat, allow jars to sit in hot water for at least 5 minutes.

PEPPER JELLY RECIPE

Steps:

• In a large stainless steel or enamel pot, combine diced peppers, sugar and vinegar
• Over high heat, bring to a boil, stirring constantly, and boil for one full minute
• Stir in liquid pectin, bring back to a boil, and boil hard for one full minute.
• Remove from heat and ladle into hot, sterilized jars.
• Put on lids and twist screw bands just finger tight
• Process in boiling water bath 10 minutes
• Allow to cool, in which time you should hear the pop of the sealing jars, and your jelly will thicken

PEPPER JELLY

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.

CHUNKY FESTIVE PEPPER JELLY

Steps:

• 1. 1. Get all of your ingredients measured and ready to go.
• 2. 2. Place finely chopped peppers all in a large pot. Add in vinegar. Stir together and bring to a boil.
• 3. 3. Once it comes to a boil, stir in the sugar and keep stirring until it boils again. Add in butter/marg. to help manage the froth level from the boiling. Let it stay at a rolling boil for 1 minute. Remove from heat and stir in liquid pectin (Certo); Put back on burner and boil one more minute.
• 4. 4. Remove from heat and place hot jelly into hot prepared canning jars. Fill the jars to about 1/8" from the top, wipe and place lids and rings on them.
• 5. 5. Process in a water bath for 10 minutes.
• 6. 6. Place on cooling rack until cool. Then store in pantry (or give as gifts).
• 7. 7. Ready to store, eat or give! :) Yum! Yum! ENJOY!!
• 8. 8. Suggestions for serving: (1a) Place a block of Cream Cheese in the center of a plate; and spoon or pour the Pepper Jelly over it. Line the outside of the plate with Ritz Crackers (or your favorite cracker), surrounding the Cream Cheese and Pepper Jelly. (1b) You can also soften Cream Cheese with a mixer. And when it is a a spreading consistency, mix in the pepper jelly. And spread of crackers. It is soooo addictive! But hey, I can think of worse things we could be addictive to having.
• 9. NOTE: This batch/recipe makes a chunky jelly. I make it both ways -smooth and chunky. If you want it smoother, puree it in a blender or food processor. You will need to cook it longer; and use more pectin for it to gel correctly (about 3 more tablespoons) .