APPLE PEPPER JELLY RECIPE
Provided by Michele Brosius
Number Of Ingredients 6
Steps:
- n a large pot, add your red pepper and hot pepper.
- Add white vinegar
- Add Apple Juice
- Stir well and let sit for about 20 minutes.
- Add Sugar.
- Stir until well blended.
- Bring mixture to a rolling boil on high.
- Continue to boil for one minute.
- Reduce heat to medium.
- Stir in Pectin.
- Continue to stir constantly and cook for 7 minutes.
- Immediately ladle jelly into sterilized jars.
- Wipe rims and add seals
- Put rings on loosely and let cool until sealed.
INSTANT POT APPLE PEPPER JELLY RECIPE
Looking for a pepper jelly recipe? This is the perfect jalapeno pepper jelly recipe. If you love the taste of Apple Pepper Jelly, you are going to love how easy it is to make at home.
Provided by Laura
Categories Appetizers
Time 21m
Number Of Ingredients 6
Steps:
- Mix the red pepper, green pepper, and jalapeños with sugar in the instant pot.
- Let them sit for 30 minutes.
- Add the Apple cider.
- Close instant pot and press pressure valve to the sealed position.
- Set on manual for 1 minute.
- Release pressure naturally for at 15 minutes.
- Carefully release the pressure valve and remove the top.
- Using a hand blender or a potato masher, blend/mash mixture until desired consistency.
- Turn Instant Pot to 'saute' function and allow the pepper jam to come to a simmer/boil.
- Add your pectin.
- Stir to combine.
- Simmer for 2-3 minutes or until slightly thickened.
- Turn pot off.
- Allow mixture to cool and then pour into jars.
- ENJOY
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
HOT-PEPPER JELLY
Pepper jelly makes a spicy-sweet match for soft cheeses, such as goat or Camembert (or even cream cheese) -- especially when served atop crackers or crostini. You can also use the jelly as a glaze for chicken or pork: Melt it, then brush it on the meat before roasting or after grilling.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 5h
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- Place a few small plates in freezer. Combine apples and 2 1/2 cups water in a saucepan. Bring to a boil, reduce to a simmer, and cook, partially covered, mashing occasionally with a potato masher, until fruit is very soft, 10 to 15 minutes. Transfer fruit to a fine sieve set over a heatproof bowl; let drain without pressing on fruit, 4 hours. Strain again through sieve lined with damp cheesecloth. (You should have 2 cups.)
- In a saucepan, bring juice, vinegar, salt, bell pepper, and hot pepper to a boil. Add sugar; return to a boil, stirring until sugar is dissolved. Cook, stirring, 11 minutes. Turn off heat. Place a small spoonful of jelly on a chilled plate; return to freezer 1 minute. Remove and push your finger through mixture; if it wrinkles, it is done. If not, return to a boil for 1 to 2 minutes, then check again. (Or cook until a thermometer registers 221 degrees.) Skim foam from top.
- Ladle into clean containers, leaving 3/4 inch of headroom; let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.
APPLE-PEPPER JELLY
Looking for a homemade condiment? Enjoy sweet and spicy jelly made with apple and red pepper - ready in 20 minutes.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 20m
Yield 64
Number Of Ingredients 6
Steps:
- Mix water, apple juice concentrate and pectin in 3-quart saucepan until pectin is dissolved. Heat to boiling, stirring constantly. Stir in sugar. Heat to rolling boil, stirring constantly; remove from heat. Stir in food color. Quickly skim off foam. Stir in pepper.
- Immediately pour into hot, sterilized jars or freezer containers, leaving 1/2-inch headspace. Wipe rims of jars. Seal immediately; cool. Store in refrigerator up to 1 month or in freezer up to 2 months. Thaw before serving.
Nutrition Facts : Calories 55, Carbohydrate 13 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 tablespoon, Sodium 0 mg
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 :
APPLE-HABANERO JELLY
Provided by Sean Timberlake
Number Of Ingredients 4
Steps:
- Put the cider in a large nonreactive pan and set over medium-high heat. Chop the peppers coarsely.
- Once the cider comes up to a simmer, add the peppers. Steep until you get the desired heat extraction; this should only take a couple of minutes. Strain the cider through cheesecloth (the more layers, the clearer your jelly; I don't mind it a little cloudy), and return to the pan. Turn the heat back on.
- Mix the pectin with 1/4 cup of the sugar. Whisk into the cider thoroughly. Bring the cider to a full rolling boil. Add the sugar, stirring well to mix. Bring once again to a full rolling boil for one full minute, stirring constantly.
- Remove from heat, and skim away any foam. Ladle into sterilized jars, leaving 1/8 of headroom. Process using normal water-bath method.
APPLE JELLY RECIPE
Find a way to use up the apples in the fridge with this delicious Apple Jelly Recipe. This Apple Jelly Recipe gets its great flavor from fresh apples, CERTO Fruit Pectin plus sugar for extra sweetness.
Provided by My Food and Family
Categories Home
Time 3h
Yield Makes about 9 (1-cup) jars or 144 servings, 1 Tbsp. each.
Number Of Ingredients 5
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 jars well before filling.
- Remove stems and blossom ends from apples. Cut apples into small pieces. (Do not peel or core.) Place in large saucepan; add water. Bring to boil. Reduce heat to low; cover and simmer 5 min., stirring occasionally. Crush cooked apples; cover and simmer 5 min. Place 3 layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 5 cups prepared juice into 6- or 8-qt. saucepot.
- Stir sugar into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. 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 two-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 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 10 g, Protein 0 g
APPLE PEPPER JELLY FROM (CONCENTRATE)
Make and share this Apple Pepper Jelly from (Concentrate) recipe from Food.com.
Provided by Chef Aint Bs
Categories Jellies
Time 1h20m
Yield 7 8-ounce jars
Number Of Ingredients 5
Steps:
- Measure juice into a 6-8 quart saucepot.
- Add 3 cups water and stir.
- Add crushed hot peppers let stand for 1 hour.
- Measure sugar and set aside.
- Stir Fruit Jell pectin into juice and stir.
- Bring to a full rolling boil, stirring constantly.
- At once stir in sugar.
- Bring to a full rolling boil, one that cannot be stirred down.
- Stirring constantly, boil hard for 1 minute.
- Remove from heat.
- Skim off foam.
- Immediately ladle into hot glass jars, leaving ½-inch head space.
- Process for 5 minutes in a boiling bath water.
- Makes 7/8-ounce jars.
Nutrition Facts : Calories 544.7, Fat 0.1, Sodium 20.3, Carbohydrate 140.7, Fiber 1.3, Sugar 132.2, Protein 0.9
BOURBON APPLE JELLY
Make and share this Bourbon Apple Jelly recipe from Food.com.
Provided by AmandaEmily
Categories Jellies
Time 30m
Yield 4 8-oz jars
Number Of Ingredients 4
Steps:
- Combine apple cider, bourbon and sugar in saucepan.
- Bring to a boil, stirring constantly.
- Stir in pectin, stirring briskly.
- Return to boil, boil 1 minute. Test for gel. Skim off foam.
- Pour into jars, seal and process 10 minutes in waterbath or according to instructions with pectin.
Nutrition Facts : Calories 721.8, Carbohydrate 150.5, Fiber 0.5, Sugar 149.9
CRABAPPLE HOT PEPPER JELLY
The snap of autumn in a jar. A perfect accent for chicken or pork and very tasty with cream cheese. Posted in response to a recipe request. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
Provided by Molly53
Categories Jellies
Time 40m
Yield 6 Half Pints
Number Of Ingredients 6
Steps:
- In a Dutch oven, combine crabapples with water.
- Cover and bring slowly to simmer.
- Cook until crabapples are very soft.
- Pour into a colander lined with a square of dampened cheesecloth and placed over a deep bowl.
- Weight down with a saucer and heavy can.
- Let stand until dripping stops.
- Discard pulp.
- Pour collected juice into a liquid measure.
- Add enough vinegar to make 3 cups.
- Combine in a saucepan with sugar.
- Bring to a boil, stirring constantly.
- Add peppers, then boil briskly for 8 to 10 minutes or until set.
- Stir for 7 minutes to prevent floating peppers.
- Pour jelly into hot, sterilized 8-ounce canning jars.
- Seal with two-piece canning lids.
- Let cool, then refrigerate.
- For long-term unrefrigerated storage, process in boiling water bath for 5 minutes immediately after sealing jars.
- NOTE: To test for set, remove pan from heat.
- Dip a cold metal spoon into the liquid and hold well above the steam.
- Turn spoon sideways and let liquid run off.
- When it forms two drops that run together and drip from edge of spoon, jelling point has been reached.
APPLE PEPPER JELLY
This recipe is a tasty accompaniment to roasts, cold meats or cream cheese. Prep time includes cooling time.
Provided by Sharon123
Categories Jellies
Time 1h30m
Yield 5 cups
Number Of Ingredients 8
Steps:
- Bring apples and water to boil in heavy large saucepan.
- Reduce heat, cover and simmer until apples are falling apart, stirring occasionally, about 30 minutes.
- Cool 30 minutes.
- Press apple mixture through fine strainer into heavy large saucepan.
- Puree green peppers and chilies with 2 cups sugar in processor or blender.
- Add to apples.
- Mix in remaining 3 cups sugar and vinegar.
- Boil over medium heat 10 minutes to blend flavors.
- Add pectin and boil exactly 2 minutes.
- Stir in red pepper.
- Pour into sterilized jars and seal.
- Shake jars occasionally as jelly cools to distribute peppers evenly.
- Store in cool dry place.
APPLE JALAPENO JELLY
Homemade jelly using the apples and peppers of your choice!
Yield 6 8oz jars
Number Of Ingredients 6
Steps:
- Place the apples, water, vinegar, and jalapeno in a large, heavy saucepan. Bring to a boil over medium-high heat, stirring occasionally. As soon as the mixture boils, lower the heat to medium and cook for about 20 minutes, or until the apples soften.
- Remove the pan from heat. Using a fine-mesh strainer, strain the liquid into a clean large, heavy saucepan, letting the apples drain, but do not press on them.
- When the liquid is extracted, discard the pulp.
- Add the sugar to the apple juice and bring to a boil over medium-high heat.
- Remove from heat, add pectin, and stir well.
- Pour into 6 sterilized jars, seal, and store.
HABANERO APPLE JELLY
Original recipe called for 1 cup cranberries to help it gel and for color. I didn't have any. It is a beautiful light pink and gelled well without. I also made fruit leather out of the leftover pulp mixed with one cup of sugar.
Provided by Jean Ray
Categories Jams & Jellies
Time 13h
Number Of Ingredients 6
Steps:
- 1. Quarter apples. Don't peel and don't remove core. Add all ingredients except the sugar. Bring to boil and then simmer 20 minutes, stirring occasionally. Use a potato masher to make the consistency of runny applesauce. Don't worry about the peels.
- 2. Suspend a colander, sieve, or cheesecloth over a large bowl. Spoon in the apple mixture. Let drain overnight. For clear jelly, just let it drain. If you squeeze, it will be cloudy.
- 3. For 4 cups of juice, use 3.5 cups sugar (7/8 cup per cup of juice). Boil juice and sugar to 220 degrees. Ladle into sterilzed jars and seal with your method of choice.
APPLE PEPPER JELLY
Make and share this Apple Pepper Jelly recipe from Food.com.
Provided by Bren in LR
Categories Jellies
Time 1h
Yield 5 cups
Number Of Ingredients 8
Steps:
- Bring apples and water to boil in heavy large saucepan. Reduce heat, cover and simmer until apples are falling apart, stirring occasionally, about 30 minutes. Cool 30 minutes.
- Press apple mixture through a fine strainer into heavy large suacepan. Puree green peppers and chilies with 2 cups sugar in processor. Add to apples. Mix in remaining 3 cups sugar and vinegar. Boil over medium heat 10 minutes to blend flavors. Add pectin and boil exactly 2 minutes. Stir in red pepper. Pour into sterilized jars and seal. Shake jars occasionall as jelly cools to distribute peppers evenly. Store in cool dry place.
Nutrition Facts : Calories 905.3, Fat 0.4, SaturatedFat 0.1, Sodium 11.9, Carbohydrate 231.4, Fiber 4.4, Sugar 222.2, Protein 2
JALAPEñO JELLY
A little sweet, a little spicy, and a whole lotta tasty, this easy Jalapeño Pepper Jelly recipe is liquid and powdered pectin free, making it less scary for canning virgins like me! Preserve your bumper crop of late summer chiles in this simple pepper jam and enjoy the bounty of your garden all year long.
Provided by Yvette Marquez
Categories condiment
Time 20m
Number Of Ingredients 6
Steps:
- Place chopped chile peppers, bell pepper, and apple into food processor or blender. Pulse for 1-2 minutes until ingredients are very finely diced.
- Place mixture, vinegar, and sugar into stock pot. Bring to a boil over medium heat. Continue cooking for about 15 minutes stirring occasionally.
- Once thickened, remove from heat. Place jelly into glass jars and let cool at room temperature. Then store in refrigerator for up to one month.
Nutrition Facts : ServingSize 0.5 oz, Calories 20 kcal, Carbohydrate 5 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 2 g
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