Hot Pepper Jelly Plain Or Pineapple Pumpkin Food

HOT PEPPER JELLY

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.

PINEAPPLE 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 jars well before filling.
• PARE and finely chop or grind pineapples. I prefer grinding because it releases the juices better.
• Place 3 layers of damp cheesecloth or jelly bag in large strainer over bowl.
• Pour prepared fruit into cheesecloth. Tie cheesecloth closedand let drip into bowl until dripping stops. Press gently.
• Measure exactly 3 cups juice into 6- or 8-quart saucepot. You should have enough juice, but if you don't you can add up to 1/2 cup water, or unsweetened canned pineapple juice.
• Add finely ground peppers to juice.
• STIR sugar into juice 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.
• STIR in pectin quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly.
• Remove from heat & skim off any foam with metal spoon.
• LADLE quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads.
• Cover with two-piece lids.
• Screw bands tightly.
• Place jars in a water bath canner, water must cover jars by 1 to 2 inches; add boiling water if needed.
• Cover; bring water to gentle boil & process 5 minutes.
• Remove jars and place upright on a 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.

SUPER EASY HOT PEPPER JELLY

Steps:

• Wash the jalapenos and trim the stem end off. Remove the seeds if you want a milder jelly. I recommend using the whole peppers, seeds and all. Give them a rough chop and then pulse them in the food processor until they are finely minced. Be careful, the fumes will be strong, and make sure to wash your hands well after working with hot peppers. Put the peppers into a heavy bottomed pot.
• Wash and trim the bell peppers, and remove the inner ribs and seeds. Give them a rough chop and pulse them in a food processor until finely minced. You may want to do this in batches, because I find you get a more even chop if you don't crowd the bowl. Add the bell peppers to the pot with the jalapenos.
• Add the vinegar and sugar to the pot and stir to combine. Bring the pot up to a boil, and then add the pectin. Boil, stirring, for one minute.
• Ladle the hot liquid into clean jars and set aside to cool before capping and refrigerating.
• If your pepper bits float to the top, you can give the jelly an occasional stir as it cools to distribute them more evenly.
• When the jelly is cool, cap and refrigerate the jars. They will thicken as they cool, and even more as they chill.
• Serve with plenty of creamy goat or cream cheese, and crackers or grilled slices of baguette.

EASY HOMEMADE HOT PEPPER JELLY

Steps:

• Run the red and green peppers through a coarse grinder, or pulse in a food processor until finely chopped. Transfer to a strainer, and drain really well. This is key to your success.
• While the peppers are draining, sterilize your jars by boiling or using the dishwasher. Keep hot.
• In a large pot, combine the peppers, vinegar, white sugar, red pepper flakes and pectin. Bring to a rolling boil over high heat while stirring constantly. A rolling boil is one that does not stop when stirred. Boil for 1 minute.
• Remove from the heat, and ladle into hot sterile jars to within 1/2 inch of the top. Seal with new lids and rings. Place into a boiling water bath for 15 minutes. The jars should be completely covered by water. Remove and let cool. The jelly will be somewhat loose. The last jar may not be full. Just refrigerate, and use within a week or two.

HOT PEPPER JELLY

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.

EASIEST HOT PEPPER JELLY

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!).