Hot Pepper Jelly Turnovers Food

PEPPER JELLY RECIPE

Steps:

• In a large stainless steel or enamel pot, combine diced peppers, sugar and vinegar
• Over high heat, bring to a boil, stirring constantly, and boil for one full minute
• Stir in liquid pectin, bring back to a boil, and boil hard for one full minute.
• Remove from heat and ladle into hot, sterilized jars.
• Put on lids and twist screw bands just finger tight
• Process in boiling water bath 10 minutes
• Allow to cool, in which time you should hear the pop of the sealing jars, and your jelly will thicken

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.

PEPPER JELLY TURNOVERS

Steps:

• 1. Cut cheese and butter into flour.
• 2. Quickly stir in water and shape into a ball. Refrigerate overnight.
• 3. Roll out dough very thin and cut with a biscuit cutter into 2-inch circles.
• 4. Place 1/2 teaspoon of pepper jelly in center of each circle. Fold over and crimp edges with a fork.
• 5. Bake at 375 degrees for 10 minutes.
• 6. Turnovers may be frozen before or after baking. Makes 2 to 3 dozen.

PEPPER JELLY TURNOVERS

Steps:

• Preheat the oven to 375 degrees.
• Combine the cheese and flour in a food processor container and pulse until mixed. Add the butter and process until mixture resembles coarse crumbs. Add water through the feed tube, pulsing until mixture holds together.
• Divide the dough in half.
• Roll one half 1/8 inch thick between 2 sheets of waxed paper. Cut into 2 inch circles with a biscuit cutter. Place the circles on an ungreased baking sheet; if dough is too sticky, first chill for 10 minutes.
• Place about 1/3 teaspoon jelly and 1/4 teaspoon ham in the center of each circle. Fold over the dough and seal the edges with a fork. Repeat with the remaining dough, rerolling the scraps.
• Bake for 10 to 15 minutes or until golden. Remove to wire racks to cool.

HOT PEPPER JELLY TURNOVERS

Steps:

• Put flour in a bowl. Cut in cheese spread and margarine with a pastry blender until mixture is crumbly.
• Sprinkle cold water over flour mixture. Stir with a fork until moistened.
• Shape into a ball. Cover and chill at least 4 hours.
• Divide dough in half and keep one portion chilled. Roll remaining portion to 1/4 inch thick on a well-floured surface.
• Cut into rounds with a 3-inch biscuit cutter.
• Place 1/4 teaspoon jelly on the center of each round. Moisten edges with water. Fold in half and press edges with a fork to seal - make sure edges are well sealed!
• Place on a lightly greased baking sheet. Repeat with remaining portion of dough.
• Bake at 375 degrees for 10-12 minutes or until lightly browned. Transfer to wire racks to cool.

HOT PEPPER JELLY

Steps:

• Cut the bell peppers into 1-inch pieces and in a food processor chop them vety fine. Transfer the chopped peppers to a deep kettle, add the sugar, the vinegar, and the red pepper flakes, and bring the mixture to a boil, stirring until the sugar is dissolved. Stir in the pectin and boil the mixture over moderately high heat, stirring, until it reaches the jelly stage (222°F. on a candy thermometer). Transfer the jelly to sterilizes Mason-type jars (sterilizing procedure below), filling the jars to within 1/4 inch of the tops, wipe the rims with a dampened towel, and seal the jars. The jelly keeps, sealed, in a cool dark place indefinitely. Serve the jelly as a condiment with grilled meats or with cream cheese on crackers.
• To Sterilize Jars and Glasses For Pickling and Preserving:
• Wash the jars in hot suds and rinse them in scalding water. Put the jars in a kettle and cover them with hot water. Bring the water to a boil, covered, and boil the jars for 15 minutes from the time that steam emerges from the kettle. Turn off the heat and let the jars stand in the hot water. Just before they are to be filled invert the jars onto a kitchen towel to dry. (The jars should be filled while they are still hot.) Sterilize the jar lids for 5 minutes, or according to the manufacturer's instructions.