Hot Pepper Jelly Salad Recipes

HOT PEPPER JELLY

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.

HOT PEPPER JELLY

Steps:

• Chop peppers and put in blender with vinegar.
• Blend well and pour into large boiler.
• Add sugar and mix well.
• Bring mixture to a rolling boil and boil for 1 minute.
• Remove from heat, strain through sieve and return liquid back to a boil.
• Boil for 5 minutes.
• Remove from heat.
• Add Certo and food coloring quickly.
• Put into 6 (1/2 pint) jars and seal.
• I use heated seal method, where I heat the lids in boiling water, place on jar, secure ring tightly and turn jar upside down for 5 minutes.
• Turn jar up correctly and allow to cool completely before storing.
• Newer studies show that it is safer to seal with the hot water bath method. To do this, put into a large boiler with rack on bottom, cover with 1-2 inches of water and boil for 5 minutes. Remove to rack to cool.

HOT PEPPER JELLY

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.

ZEA'S PEPPER JELLY CHICKEN SALAD

Steps:

• Combine spinach, about 1/2 cup of vinaigrette (to taste), tomatoes, pecans, sesame seeds and raisins in large mixing bowl. Toss until leaves are evenly coated with vinaigrette. Garnish with blue cheese and olives.
• Add chicken on top and serve.
• To Make Pepper Jelly Vinaigrette: Combine all ingredients and mix well in blender.

HOT PEPPER JELLY SALAD

Steps:

• Follow directions on Jell-O box, dissolving in hot water and using 1/2 the water called for. Dissolve hot pepper jelly in hot Jell-O. Add crushed pineapple, juice, and pimentos. Mash cream cheese and add Tabasco, half-and-half, mayonnaise, and pecans. Grease muffin cups with oil. Add small amount Jell-O mixture. Put in spoonful of cream cheese mixture. Fill with remaining Jell-O mixture. Refrigerate till set.

EMILY'S HOT PEPPER JELLY

Steps:

• Measure sugar into separate bowl and set aside.
• Seed and chop peppers.
• Place in heavy stainless saucepan.
• Add vinegar and pectin, and butter or margarine.
• Bring to a full rolling boil.
• Add sugar- bring to full boil again, and boil for 1 minute.
• Ladle into sterilized pint jars.
• Place in hot water bath for 5-10 minutes.