NO FAIL RED PEPPER JELLY RECIPE
Steps:
- Remove stems from all the peppers. Cut half of the peppers in half and remove the seeds by scraping them out with a small spoon. Place the peppers into a food processor and pulse 7 to 8 times to roughly chop peppers.
- Transfer peppers to a large pot and add the vinegar. Bring mixture to a boil then lower to a simmer for about 20 minutes.
- Add sugar to the pepper mixture and bring to a boil. When it reaches a rolling boil, allow to continue boiling for 1 minute. Add butter to keep the mixture from foaming. Add liquid pectin and stir to mix. Allow mixture to boil for 3 minutes and remove from heat.
- Ladle mixture into sterile jars leaving 1/4 inch headspace. Place hot lids on the jars and screw rims firmly. Proceed canning in a hot water bath for 10 minutes. Refrigerate after opening.
KICKIN' PEPPER JELLY
My very good friend Jody Richards sent me some pepper jelly she had made for Christmas one year and I have been hooked on it ever since. She gave me the recipe so I could make my own. I added some sliced Serrano peppers since we like a little bit of heat, but you could leave those out if you preferred. I thought I had lost this...
Provided by Millie Johnson
Categories Jams & Jellies
Time 35m
Number Of Ingredients 7
Steps:
- 1. Sterilize jars and lids.
- 2. Wash, dry and prepare all your peppers. I use my food processor on pulse for all the peppers except the Serrano peppers, but you can fine dice them by hand.
- 3. To a large pot add all the peppers, vinegar and pectin.
- 4. Bring to a rolling boil stirring all the while. * A rolling boil is when it still boils as you stir it.
- 5. Now quickly add the sugar while stirring. Return to full boil and boil for 1 minute ONLY. Turn off heat.
- 6. Skim the foam off the top.
- 7. Ladle into jars leaving 1/4 inch headspace. Wipe rim of jar with damp clean cloth or paper towel before placing lid on, then rings. Finger tighten the lids.
- 8. Lower into water bath canner. Make sure water is boiling good. Return to a boil and boil 5 minutes. Remove jars from canner right away. I like to place them on a dish towel and place another towel over them to protect from drafts. After a day or so you can remove the rings.
- 9. This recipe makes 6-7 half pint jars.
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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