Loris Red Pepper Jelly Food

EASY SPICY RED PEPPER JELLY

Steps:

• Combine the preserves, bell peppers, red pepper flakes, vinegar and 1/4 teaspoon salt in a blender; puree until smooth. Transfer to a small saucepan and bring to a brisk simmer over medium heat. Cook, stirring often, until thickened and syrupy, about 10 minutes. Transfer to a jar and cool completely. Refrigerate for up to 1 week.

RED PEPPER JELLY

Steps:

• Place red peppers, sugar and vinegar in kettle; heat rapidly to boiling, stirring continuously.
• Remove from heat, let stand 15 minutes.
• Reheat to boiling, add lemon juice.
• Let it come to a boil, then add the pectin.
• Boil for 5 minutes, stirring constantly.
• Bottle as any jelly.

RED PEPPER JELLY

Steps:

• Sterilize jars and caps in boiling water.
• Quarter the sweet red peppers and remove the seeds and ribs.
• Peel and chop the onion in quarters.
• Using gloves, remove the seeds from the chili peppers.
• Put both peppers and onion (in small batches) into a food processor (or meat grinder) and process until you have small, coarse pieces.
• As they are ground, transfer them to a strainer and toss with 1 1/2 teaspoons of the salt.
• Put a plate and a heavy can on top of them and let them drain for 3 hours.
• In a large cooking pot, mix the drained vegetables with the remaining 1 1/2 teaspoons salt, the sugar, vinegar, lemon juice, and cloves.
• Bring to a boil and cook for 10 minutes.
• Add the liquid pectin, and continue to boil for 1 minute, skimming off any foam with a large spoon.
• Pour immediately into hot sterilized jars leaving 1/4 inch headspace.
• Process jars in a boiling water bath for 10 minutes.

LORI'S RED PEPPER JELLY

Steps:

• Chop peppers finely by hand or in a food processor. Add sugar and vinegar. At this point you can add dried chili flakes to suit your taste (I usually add at least 1 tsp). Bring to a boil and boil for 3-8mins. Add lemon juice and boil for 4mins. Stir constantly to avoid burning or sticking. Remove from heat, add Certo. Bottle and store.

PEPPER JELLY

Steps:

• Cut the apples into eighths - do not remove the cores or the seeds, you need these to supply pectin.
• Slice the lemon - the whole lemon, do not discard the rind, pith, or seeds.
• Place the apples, jalapenos, red bell pepper, plums, cranberries, and lemon in a large stock pot with the vinegar and water. Bring to a boil, then reduce heat to medium-low and simmer for 30 minutes.
• Strain the apple mixture through a very fine sieve or a jelly bag. If you want a clear jelly, do not press down on the mixture or squeeze the bag. If you don't mind a cloudy jelly, you can press or squeeze all you like.
• Let the mixture drain for at least 30 minutes or as long as overnight, if you like. After the mixture has finished straining, measure out 6 cups of juice. If you don't have 6 cups of juice, add water to the juice to make 6 cups.
• If you have more than 6 cups of juice, freeze it to use later. Do not try to make more than the amount called for in this recipe, or you may not be able to get the jelly to set.
• Place 3 small saucers in the freezer - you will use these to check the set of the jelly.
• Pour the 6 cups of juice into a preserving pan. If you do not have a preserving pan, use the widest pan you have. The wider the pan, the more quickly moisture will evaporate from the mixture, and this is what you want when you are making jelly or jam.
• Add 4 1/2 cups sugar and the butter to the juice in the pan (the butter is to reduce foaming). Bring to a boil over high heat, stirring to dissolve the sugar.
• Cook over medium-high heat for 20 minutes.
• After 20 minutes of cooking, check the set (it may take up to 30 minutes of simmering over medium high heat for the jelly to reach the set stage - it depends on what kind of pan you are using and how high of heat you are using).
• Use the cold plate test to check set: take the pot of jelly off the heat (if you don't remove the jelly from the heat while you check the set it could over-cook and become rubbery or hard, if the jelly is indeed already set) .
• Place a drop of the jelly mixture on one of the saucers you've kept in the freezer, & place the plate back in the freezer for 1 minute. After 1 minute, take the saucer out of the freezer and nudge the drop of jelly with your finger. If it "wrinkles" when you nudge it with your finger it is done. If the jelly is not set, continue cooking over medium-high heat, checking the set again every 5 minutes.
• When the jelly is set, ladle it into sterilized canning jars, leaving 1/4" headspace. Wipe the rims of the jars with damp paper towels to remove any jelly which got on the rims or the threads. Place the lids and the bands on the jars, just tightening the bands fingertip tight.
• Process in a boiling water bath for 5 minutes, then remove and let sit, undisturbed, for at least 12 hours before checking seals. It is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening, completing the seal. While the jars cool, you will hear a "plink" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar. After 12 hours have passed, remove the bands and check the lids - press down in the center of the lid. If you cannot push the lid down any further, the jar is sealed. If the lid "gives" a bit, and you can push it down, the jar did not seal. You can either put the band back on the jar, and reprocess it for another 5 minutes, or you can just put it in the fridge and use it within 3 months.

MILD RED PEPPER JELLY

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.

LORI'S SEA SCALLOPS WITH ROASTED RED PEPPER PESTO

Steps:

• For pesto:.
• Place Red pepper on foil in oven under broiler to roast. Turn over every 2-3 minutes until outer skin in blackened all around. Place in a small paper bag or wrap in foil to sweat for about 10 minutes. Skin will separate from pepper and peel off easily. Remove skin, seeds and stem from pepper and cut into medium pieces. This may be done ahead of time.
• Turn oven down to 350 degrees.
• Place pine nuts in a pie or cake pan and roast until light brown. Check every 2-3 minutes and shake pan to stir. Cool slightly, then put pine nuts in food processor, grind until coarse, add Garlic, Kosher salt, Lemon juice and red pepper. Blend well, then add the Olive oil, continue to blend. Add the Parmesan and mix until just blended. Set aside.
• For Scallops:.
• Rinse scallops and dry well- salt lightly with Kosher salt on both sides.
• Melt/heat butter and olive oil over medium high heat in medium pan.
• place scallops in pan and sear just until browned on both sides. Will not be cooked through yet.
• Remove from pan. Add wine to pan, stir to loosen brown bits and reduce sauce by approximately 1/2.
• Place scallops into a medium shallow baking dish. pour wine reduction over scallops, place a spoonful of pesto on top of each scallop. If have extra left keep adding over scallops. Sprinkle top with remainder of Parmesan. Bake at 350 degrees for 10 - 15 minutes (depending on size of scallops) until pesto is bubbly and lightly browned.
• Remove from oven and serve.

RED RED PEPPER JELLY

Steps:

• Wash, half and deseed hot peppers. Roughly chop to measure out about 1 cup. If you really want it hot, allow a few seeds to go in with the peppers.
• Place peppers, vinegar and juice in large flat soup pot. Allow to boil for about 20 minutes. Cool slightly. Pour liquid thru a strainer and measure out 2 cups of liquid. If you have more than 2 cups of liquid then you can return it all to the heat and boil for a bit longer. Too little can be adjusted by just adding enough cranberry juice to bring it back up to 2 cups.
• Put liquid back in pot and add sugar. Bring mixture to a rolling boil and allow to boil for a good minute or so. Add pectin and allow that to boil for 1 full minute also.
• Ladle into clean sterilized 1/2 pint jars. Process in water bath canner or just store in frig til used.