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
RED AND GREEN CHRISTMAS JALAPENO JELLY
This is a beautiful jelly of red bell peppers and green jalapenos. It's a perfect relish to many holiday favorites, or serve it with cream cheese on a cracker.
Provided by MARBALET
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 30m
Yield 36
Number Of Ingredients 5
Steps:
- Remove stems, veins and most of the seeds of the bell and jalapeno peppers. Mince peppers in a food processor.
- In a 5-quart pot over high heat, combine bell peppers, jalapenos, sugar and vinegar. Bring to a rolling boil; boil for 3 minutes. Remove from heat and cool for 5 minutes.
- Stirring constantly, add the pectin and let mixture continue to cool for 2 minutes more. Now stir for 1 minute.
- Pour into hot, sterilized jars and top with sterilized lids. Secure lids with bands and allow jars to cool slowly, creating a vacuum seal.
Nutrition Facts : Calories 111.6 calories, Carbohydrate 28.4 g, Fiber 0.2 g, Protein 0.1 g, Sodium 1.1 mg, Sugar 28.1 g
RED PEPPER JELLY
Steps:
- Begin by sterilizing six 8-ounce canning jars and lids according to the manufacturer's instructions. Begin heating your water in a hot water canner for processing.
- Place the red bell peppers, green bell peppers, and jalapeño peppers into a large saucepan over high heat. Mix in the apple cider vinegar and Sure-Jell pectin. Bring the mixture to a rolling boil while stirring constantly. Then, quickly stir in the sugar. Return to a rolling boil and boil for 2-3 minutes. Remove from the heat and skim off any foam.
- Then, quickly ladle the jelly into your prepared jars, filling each to 1/4 inch from the top. Cover with flat lids; then screw on the bands tightly.
- Place the jars into the canning rack, and slowly lower the jars into the canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil and process for five minutes.
- Remove the jars and allow them to cool completely.
- To serve the Red Pepper Jelly Appetizer Simply, place the block of Cream Cheese on a plate. Then, spoon the red pepper jelly on top of the cream cheese. Serve with crackers.
RED OR GREEN PEPPER JELLY
I first had this recipe after buying it at our school fundraiser. It was so good that I went through the trouble of finding out who made it and got the recipe. Since then I have made it numerous times and given away lots of little jars at Christmas. It is delicious served with cream cheese and crackers. I am not absolutely sure of the yield, it could be more.
Provided by bert2421
Categories Jellies
Time 35m
Yield 6 small jars
Number Of Ingredients 4
Steps:
- Chop peppers finely (It's faster to use a food blender to do this.) In a large saucepan, combine sugar, red or green peppers and vinegar.
- Stir and bring to a full rolling boil.
- Boil over medium-high heat for 15 minutes, skimming off foam.
- Remove from heat; blend in pectin and stir for 2 minutes.
- Pour into sterilized jars.
- Keep in your refrigerator or freeze when cooled down.
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
MILD RED PEPPER JELLY
We are not so fond of hot sauces or hot peppers as such; it is a cultural thing, I presume. On the other hand, mild peppers are a treat and we love them. So, for the mild pepper lovers of RecipeZaar, here is my favorite pepper jelly. It can be done with red peppers or green or orange ones or a mix of peppers!! We have this on bagels spread with cream cheese or on anything that you wish, such as ham, roast, crackers, sandwiches, etc.. As a family secret, I will add that to avoid the sticking in the bottom of the pots when preparing ketsups and chutneys, we always put 3 equally-spaced pennies on the burner. Nothing sticks to the bottom of the pots this way. Try it!!
Provided by Louise in Montreal
Categories Jellies
Time 40m
Yield 4-6 250 ml jars
Number Of Ingredients 5
Steps:
- Prepare the peppers by deseeding, cuting away the membranes and pass them in a food processor or through a food mill.
- Put the grounded peppers in a bowl, add the coarse salt and let stand for 4 hours at room temperature.
- After that time, rince thoroughly under cold water. Drain well.
- In a dutch oven, put the peppers and the rest of the ingredients and bring to boil, then lower the heat to medium so that the preparation cooks with small bubbles; cook 30 minutes counting from the time it started to boil, stirring occasionally. The color will be a wonderful dark red and the peppers will be slightly transparent.
- Pour boiling in your sterilized jars and close the lids.
- Count the "pocs" of the jars to be sure that they are well sealed.
- Wait until the jelly is cooled down before eating.
Nutrition Facts : Calories 689.2, Fat 1.1, SaturatedFat 0.2, Sodium 1754.6, Carbohydrate 172.8, Fiber 7.2, Sugar 165.1, Protein 3.7
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- In a large, deep, heavy-bottomed pot, combine red peppers, green peppers, jalapeño peppers (if using), vinegar, hot pepper sauce and sugar. Bring to a boil over medium heat, stirring constantly. Reduce heat and boil gently for 5 minutes. Remove from heat and let stand for 20 minutes, stirring occasionally. Bring to a full boil over high heat, stirring constantly. Immediately stir in pectin; return to a full boil. Boil hard for 1 minute, stirring constantly. Remove from heat and skim off any foam. Stir for 5 to 8 minutes to prevent floating peppers.
- Ladle into prepared jars to within 1⁄4 inch (0.5 cm) of rim; wipe rims. Apply prepared lids and rings; tighten just until fingertip-tight. Process jars in a boiling water canner for 10 minutes (see page 27). Transfer jars to a towel-lined surface and let rest at room temperature until set. Check seals; refrigerate any unsealed jars for up to 3 weeks.
- Tip: To test for floating peppers, fill one jar; let rest for 1 minute. If peppers start to float upward, pour jelly back into pot and keep stirring; begin again with a new sterilized jar.
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