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 :
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 TURNOVERS
From a Galveston-area church cookbook, these little gems are easy to make! Use red or green hot pepper jelly. Cooking time does not include time for dough to chill.
Provided by loof751
Categories < 60 Mins
Time 1h
Yield 24 turnovers
Number Of Ingredients 5
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.
Nutrition Facts : Calories 74.4, Fat 5.1, SaturatedFat 1.4, Cholesterol 3.2, Sodium 140.9, Carbohydrate 5.7, Fiber 0.2, Sugar 0.9, Protein 1.6
PEPPER JELLY TURNOVERS
Variation: Turnovers may be filled with orange marmalade and dusted with confectioner's sugar for serving with morning coffee.
Provided by Joyce Lowery
Categories Other Appetizers
Time 10m
Number Of Ingredients 5
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.
HOT PEPPER JELLY
Categories Condiment/Spread Food Processor Vegetarian Low Sodium Vinegar Bell Pepper Hot Pepper Vegan Boil Candy Thermometer Gourmet
Yield Makes about 7 cups
Number Of Ingredients 6
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.
PEPPER JELLY TURNOVERS
Make and share this Pepper Jelly Turnovers recipe from Food.com.
Provided by Brookelynne26
Categories < 60 Mins
Time 35m
Yield 24-36 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 90.5, Fat 5.5, SaturatedFat 3.4, Cholesterol 15.1, Sodium 65.3, Carbohydrate 8.9, Fiber 0.2, Sugar 3.6, Protein 1.8
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