Naughty Nellies Five Pepper Jelly Recipes

5 PEPPER JELLY

Steps:

• 1. In two small bowls, put minced jalapenos in one and minced cayenne in the other. Add just enough vinegar to cover peppers and put in refrigerator overnight for the best flavor.
• 2. In a large, stainless steel saucepan, combine chopped and sliced peppers, pepper flakes, cider vinegar, and sugar. Cook over medium low heat until peppers are very soft and vinegar mixture is fully incorporated with pepper flavor, about 1 hour.
• 3. Strain vinegar mixture through a fine mesh sieve and discard pulp and seeds.
• 4. Return strained vinegar to the saucepan and bring to a boil. Stir in liquid pectin; continue stirring constantly and bring back to boil for 1 minute - no longer! Remove from heat and skim off foam.
• 5. Divide jelly mixture and add red food color to one mixture and add the minced green jalapeno peppers. To the other half of the mixture add the green food color and the minced red cayenne peppers. If you like the golden color of natural pepper jelly then combine the minced red & green peppers into the jelly mixture.
• 6. Using a canning funnel, ladle jelly into sterilized jars. Seal, and process in a boiling-water canner for 5 minutes. While jelly is cooling occasionally turn jelly upside down or gently shake jars to keep the minced peppers evenly distributed in the jelly until it's set.
• 7. TIP: Sterilize your clean jars and lids in the oven. Place on a baking sheet at 250* F for 20 minutes, then turn oven down to 225* until all jars are used.

CRESCENDO -- FIVE PEPPER JELLY

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.

CERTO® FIVE PEPPER JELLY

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.)

NAUGHTY NELLIE'S FIVE PEPPER JELLY

Steps:

• Remove the seeds and stems from the bell peppers and coarsely chop them.
• Place the chopped peppers in a food processor and process until they are finely chopped.
• Put the processed peppers into a colander and add the onion, jalapeno and 1 teaspoon of the salt.
• Allow to drain for 3 hours.
• Press to extract as much of the moisture as possible.
• Transfer the mixture to a large heavy non-reactive saucepan.
• Stir in the sugar, vinegar, lemon juice, chile powder, cayenne, crushed red pepper and the remaining salt.
• Bring to a boil, stirring, and cook for 10 minutes.
• Add the pectin and boil for exactly 1 minute, stirring constantly.
• Turn off the heat, stir in the toasted cumin seeds and allow to stand for 5 minutes.
• Stir to distribute the chopped peppers evenly and pour into hot sterilized half-pint jars.
• Wipe the rims clean with a damp towel and seal with new lids and metal rings.
• Place the jars on a rack, without letting them touch, in a deep canning kettle with water to cover by 1 inch.
• Cover the kettle and bring to a boil.
• Once the water comes to a boil, boil for five more minutes.
• Remove the jars to a cooling rack and allow them to cool completely before storing.