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
PEPPER JELLY RECIPE
Pepper Jelly is easy to make, versatile, and makes a perfect and pretty home crafted gift.
Provided by Colleen Milne
Categories Jams, Jellies, & Preserves
Time 22m
Number Of Ingredients 4
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
Nutrition Facts : ServingSize 1 g, Calories 44 kcal, Carbohydrate 11 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 11 g
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.
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