Fresh Five Pepper Jelly Recipes

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PEPPER JELLY RECIPE



Pepper Jelly Recipe image

Pepper Jelly is easy to make, versatile, and makes a perfect and pretty home crafted gift.

Provided by Colleen Milne

Categories     Jams, Jellies, & Preserves

Time 22m

Number Of Ingredients 4

1.5 cups sweet peppers (preferably three colours, finely diced)
3 cups sugar
3/4 cups apple cider vinegar
1 pouch liquid pectin (85 ml)

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

Nutrition Facts : ServingSize 1 g, Calories 44 kcal, Carbohydrate 11 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 11 g

HOT PEPPER JELLY



Hot Pepper Jelly image

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

1-1/2 cups white vinegar
1 medium sweet red pepper, cut into wedges
2/3 cup chopped seeded habanero peppers
6 cups sugar, divided
2 pouches (3 ounces each) liquid fruit pectin
1 teaspoon red food coloring, optional
Cream cheese and crackers

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



Hot Pepper Jelly image

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

2 ½ cups finely chopped red bell peppers
1 ¼ cups finely chopped green bell peppers
¼ cup finely chopped jalapeno peppers
1 cup apple cider vinegar
1 (1.75 ounce) package powdered pectin
5 cups white sugar

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

PEPPER JELLY



Pepper Jelly image

This family favorite makes a great gift, too! Excellent served with cream cheese and crackers as an appetizer.

Provided by Laura Rhodes

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Yield 28

Number Of Ingredients 4

1 ½ cups finely chopped green bell pepper
1 ½ cups distilled white vinegar
6 ½ cups white sugar
3 ounces liquid pectin

Steps:

  • In a large, stainless steel saucepan, combine green pepper, white vinegar, and white sugar. Bring to a boil, and cook for 6 minutes, stirring constantly.
  • Stir in liquid pectin, and continue to boil for 3 more minutes, stirring constantly. Skim off foam with a metal spoon, and remove pan from heat
  • Ladle jelly into sterilized jars, leaving a 1/2 inch space at the top. Seal, and process in a boiling-water canner for 5 minutes.

Nutrition Facts : Calories 181.9 calories, Carbohydrate 46.9 g, Fiber 0.2 g, Protein 0.1 g, Sodium 0.5 mg, Sugar 46.6 g

CERTO® FIVE PEPPER JELLY



CERTO® Five Pepper Jelly image

Create a savory, spicy five-pepper jelly with this great recipe. CERTO® Five Pepper Jelly features bell peppers, jalapenos, cayenne and more.

Provided by My Food and Family

Categories     Home

Time 4h5m

Yield Makes 6 (1-cup) jars or 96 servings, 1 Tbsp. each.

Number Of Ingredients 10

3 cups prepared peppers (buy 2 large red bell peppers, 1 large green bell pepper and 4 large jalapeno or serrano peppers)
1/2 of a small onion, finely chopped
2 tsp. salt, divided
1-1/2 cups HEINZ Red Wine Vinegar
1/2 cup fresh lemon juice
1/2 tsp. chili powder
1/2 tsp. crushed red pepper
5 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine
2 pouches CERTO Fruit Pectin

Steps:

  • Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • Stem and halve all peppers; discard seeds. Finely chop peppers. Measure exactly 3 cups chopped peppers into colander. Add onion and 1 tsp. of the salt; let stand in colander 3 hours, pressing occasionally with back of spoon to extract as much moisture as possible. Place pepper mixture in 6- or 8-qt. saucepot. Add vinegar, lemon juice, remaining 1 tsp. salt and the spices; mix well.
  • Stir sugar into prepared peppers in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Reduce heat to medium low; simmer 10 min., stirring occasionally.
  • Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Stir in cumin seeds. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min.. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 50 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 11 g, Protein 0 g

CRESCENDO -- FIVE PEPPER JELLY



Crescendo -- Five Pepper Jelly image

We have put up this Pepper Jelly recipe many times each time is no fail. A beautiful jelly for crakers with cheese, chicken, fish or pork. Very easy to prepare we put the jelly up in quart jars and double the recipe this recipe doubles very nicely. As we go through this Pepper Jelly very quickly we just transfer a small amount into a 1/2 pint jar to use and refill the jar when needed.

Provided by oilpatchjo

Categories     Canadian

Time 1h30m

Yield 5 1/2 pints, 88 serving(s)

Number Of Ingredients 8

1/2 lb maistro sweet bell pepper
1/2 lb crescendo sweet pointed bell pepper
1/4 lb dolce super sweet baby bell pepper
1/4 lb misto sweet red pepper
3 gusto hot peppers, seeded and chopped finely
3 1/2 cups sugar
1 cup cider vinegar
4 tablespoons pectin, liquid

Steps:

  • Cut peppers into 1-inch pieces and in a food processor chop very finely (remember to remove the Gusto™ seeds - they're HOT!).
  • Transfer chopped peppers to a deep kettle, add sugar, vinegar, and bring to a boil, stirring until sugar is dissolved.
  • Stir in pectin and boil over moderately high heat, stirring, until it reaches the jelly stage (222ºF on a candy thermometer).
  • Transfer the jelly to sterilized Mason-type jars, filling the jars to within ¼ inch of the tops.
  • Run a clean silicone spatula between the jelly and the sides of the jars to eliminate air bubbles. Wipe the rims with a dampened towel and seal the jars.
  • Note:Special equipment: instant read or candy thermometer, canning tongs.

Nutrition Facts : Calories 35.8, Sodium 1.9, Carbohydrate 9.1, Fiber 0.2, Sugar 8.2, Protein 0.1

FRESH FIVE-PEPPER JELLY



Fresh Five-pepper Jelly image

This recipe is from Commander's Palace in New Orleans. It's meant to be eaten fresh, or you can freeze it for later use. I am not really sure how long this needs to cook, so that is a guess.

Provided by Vino Girl

Categories     Jellies

Time 45m

Yield 2 cups

Number Of Ingredients 9

1 1/2 cups light corn syrup
1 1/4 cups white vinegar
1/2 teaspoon red pepper flakes
salt, to taste
fresh ground black pepper, to taste
1 red bell pepper, seeded, membranes trimmed, and finely diced
1 yellow bell pepper, seeded, membranes trimmed, and finely diced
1 green bell pepper, seeded, membranes trimmed, and finely diced
4 jalapeno peppers, finely diced

Steps:

  • Put syrup, vinegar, and pepper flakes in a pot and reduce by 2/3 and until sticky.
  • Place peppers in a hot skillet and saute about 30 minutes or until tender and the color is brightened.
  • Add peppers to the syrup mixture with a slotted spoon.
  • Add salt and pepper to taste.

Nutrition Facts : Calories 817.5, Fat 1.2, SaturatedFat 0.1, Sodium 171.3, Carbohydrate 211.9, Fiber 3.9, Sugar 74, Protein 2.5

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