QUICK & EASY HOT PEPPER JELLY
With just 10 minutes of prep time and 10 minutes of cooking, you can turn out our Quick & Easy Hot Pepper Jelly that will win over the whole crowd.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 cups
Number Of Ingredients 5
Steps:
- Wash the jars, lids and bands in hot, soapy water; rinse well. Put the jars in a large pot and cover with water. Boil 10 minutes, then reduce the heat and simmer until ready to use. Meanwhile, put the lids and bands in a separate saucepan of simmering water until ready to use (do not boil). Just before filling, carefully remove the jars from the water with a jar lifter or tongs, shake out the excess water and transfer to a clean kitchen towel.
- Remove the ribs and seeds of the bell peppers and jalapenos. Roughly chop and pulse briefly in a food processor until finely minced. You can also finely mince by hand. Add the peppers to a medium-to-large, heavy bottomed pot set to medium-high heat.
- Add the vinegar and sugar to the pot; stir to combine. Bring to a boil. Once boiling, add powdered pectin. Continue boiling, stirring occasionally, for 1 minute.
- Ladle the mixture into sterilized jars. Set aside to cool before capping and refrigerating. Once cool, cap and refrigerate jars. The jelly will thicken as it cools. Will keep up to 2 months refrigerated.
- Enjoy!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
HOT PEPPER JELLY
This is my signature jelly. I make it for everyone and every occasion. I have even made some and tinted purple for Dreamgoddess' daughters wedding. It is very easy and can be made as hot or as mild as you want. For really hot I use 4 habarnero peppers, for milder, use in the amount called for in recipe using your preference in peppers. I just throw the peppers in the blender in large chunks with the vinegar and let the blender to the chopping for me.
Provided by Jellyqueen
Categories Jellies
Time 25m
Yield 6 half pint jars
Number Of Ingredients 6
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.
Nutrition Facts : Calories 797.2, Fat 0.1, Sodium 6.8, Carbohydrate 203, Fiber 0.6, Sugar 201.2, Protein 0.5
HOT PEPPER JELLY
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
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
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
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
EASIEST HOT PEPPER JELLY
Ever since I made the Brie Kisses appetizer recipe I have become addicted to Hot Pepper jelly. I spent a small fortune on small jars and then decided to try to make it myself. Well lets just say I don't have the nack for jelly making. However a friend of mine told me this method and boy my life has changed forever and it takes a whole five minutes to make. Okay, realistically less than 10 minutes depending on how fast you are with a knife.
Provided by lisar
Categories Jellies
Time 7m
Yield 1 jar
Number Of Ingredients 2
Steps:
- Spoon out apple jelly into a saucepan.
- Add chopped jalapenos.
- Bring to a boil and let boil for 2 minutes.
- (This could also be done in a microwave).
- You can add a drop or two of food coloring if you want.
- Pour mixture into sterilized jar and lid; turn upside down for 5 minutes, then upright and it will seal.
- Or you can do it the lazy the way like I did- I poured it back into the jar I bought the apple jelly in (didn't even rinse the jar out), tightened the lid on and turn upside down and it sealed itself again.
- (I should put a disclaimer that I am not sure if you should do it the lazy way or not-but I keep the jar in the frig-no worries!).
Nutrition Facts : Calories 1050.8, Fat 0.2, SaturatedFat 0.1, Sodium 118.4, Carbohydrate 276, Fiber 4.7, Sugar 201.9, Protein 0.8
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