Hot Pepper Glaze In A Jar Recipes

PEACH-HOT PEPPER JAM

Steps:

• Wash jars and screw bands in hot soapy water. Rinse well. Place jars, right sides up, on rack in bottom of boiling-water canner. Fill canner with enough warm water so it covers tops of jars by at least 1 inch. Bring water to boil; boil jars 10 min. Reduce heat to simmer. Leave jars in hot water until ready to be filled.
• Place new lids in medium saucepan filled with water; bring water to boil. Turn off heat. Let lids stand in water until ready to be used.
• Place peaches and peppers in 6- or 8-qt. saucepot. Add vinegar. Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
• Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Remove jars from water; drain well. Immediately ladle fruit mixture 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 rack, then lower into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover canner; 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 centers of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

HOT PEPPER GLAZE IN A JAR!

Steps:

• 1. Select the Hot Peppers *I went to a farmer's market and purchased fresh crisp peppers that were locally grown! I stuck with mainly red and orange to obtain that beautiful color in the picture. No food coloring needed!
• 2. Throughly Wash the Peppers and WEAR GLOVES for the whole process!
• 3. Remove the Stems and Seeds. *I used my faucet to help me with this part. It's so much easier to have the water flush the seeds out once they are cut open.
• 4. Puree the peppers in a food processor or blender. Use the first cup of apple cider vinegar to assist with the blending.
• 5. Combine the Splenda and Sugar. *I cut back on the sugar because I try to limit the amount of sweetness I have in my life. If you prefer you can just use 4.5 cups of regular sugar or more according to taste.
• 6. Cook the pepper puree, rest of the apple cider vinegar, and sugar in a preserving pan or pot. Boil for 12 minutes and stir as needed to prevent the mixture from burning. *I use the most amazing multi-use pan Cuisinart Chef's Classic Stainless Steel 5.5 Quart Multi-Purpose Pot with Glass Cover.
• 7. Add the 3 packets of Liquid Pectin and boil for 1 minute. *Keep Pectin upright in the box or a glass until this step.
• 8. Skim the foam if you happen to have any. *Foam is harmless but best left outside of your canning jars.
• 9. Fill your Clean and Sterile jars with the pepper mixture. *Do not forget to wipe the rims throughly with a clean wash cloth or paper towel.
• 10. Process jars in a waterbath canner for about 15 minutes.
• 11. Remove from waterbath and let the jars cool in a dark cool spot away from drafts overnight! *You will hear the lovely popping noise as the jars seal. It's music to my ears!
• 12. Test the jars to make sure the seal has properly set. If so, you can store them for up to a year!