Red Pepper Jalapeno Jelly By Eddie Food

HOT PEPPER JELLY

Steps:

• Place vinegar and peppers in a blender; cover and puree. Add 2 cups sugar; blend well. Pour into a Dutch oven. Stir in remaining 4 cups sugar; bring to a boil. Strain mixture and return to pan. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin and food coloring if desired. Continue to boil 1 minute, stirring constantly. Remove from the heat; skim off foam. Ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool., Serve with cream cheese on crackers.

JALAPENO JELLY

Steps:

• Combine the green bell pepper and 12 jalapeno peppers in the container of a food processor or blender. Process until finely chopped. This can be done in batches, if the peppers do not fit.
• Transfer the peppers to a large saucepan, and stir in the cider vinegar. Bring to a boil, and let simmer for 15 to 20 minutes. Strain the mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.
• Return the liquid to the saucepan, and stir in the salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in the liquid pectin.
• Stir in the remaining jalapeno peppers, and ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.

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

EASY RED PEPPER JELLY SPREAD

Steps:

• Place cream cheese on serving dish.
• Top with jelly.

JALAPENO PEPPER JELLY

Steps:

• Place all peppers in a food processor and pulse until peppers are finely chopped. Empty into a mesh strainer and drain off excess liquid.
• Place the chopped vegetables in a large stock pot and add in the sugar, vinegar, and salt. Bring to a boil over medium-high heat and boil for 10 minutes. Add the pectin and boil 1 more minute. Remove from heat
• Ladle jam into hot sterile jars using a wide mouth funnel. Leave 1/4 inch headspace. Top the jars with the lids, screwing them on with just your thumb and index finger (this is to ensure that it is on but not too tight that the air can't escape).
• Place jars back on the rack and lower into the water. Bring to a boil and boil for 10 minutes. (Add 1 more minute for each 1000 ft elevation above 1000 ft.)
• Remove and place on a towel about 1 inch apart. After a few minutes you should start to hear the cans seal with a pop. Leave the jars untouched on the counter for 12 hours.
• To check for a proper seal, remove the the ring of the lid and lift the can up off the counter 1-2 inches while holding the edges of the lid. If the lid stays attached the jelly is sealed properly and can be stored on the shelf (screw bands removed).
• If a seal did not form or if you opened the lid and broke the seal, jelly can be stored in the fridge.
• Let jelly rest 1 day before opening to allow it to fully set up and be thick.

RED AND GREEN CHRISTMAS JALAPENO JELLY

Steps:

• Remove stems, veins and most of the seeds of the bell and jalapeno peppers. Mince peppers in a food processor.
• In a 5-quart pot over high heat, combine bell peppers, jalapenos, sugar and vinegar. Bring to a rolling boil; boil for 3 minutes. Remove from heat and cool for 5 minutes.
• Stirring constantly, add the pectin and let mixture continue to cool for 2 minutes more. Now stir for 1 minute.
• Pour into hot, sterilized jars and top with sterilized lids. Secure lids with bands and allow jars to cool slowly, creating a vacuum seal.

JALAPENO PEPPER JELLY

Steps:

• Mix peppers, sugar, and vinegar in a large nonreactive saucepan.
• Bring to a boil, and boil for 5 minutes.
• Let cool at room temperature for 1 hour.
• Add pectin and optional food coloring.
• Return to heat, and bring to a full rolling boil for 1 minute.
• Pour into hot, sterilized half-pint canning jars to within 1/2" of top.
• Wipe tops of jars.
• Center lids on top of jars, and screw on bands firmly.
• Fill a canning kettle or large pot (with bottom rack) with water, and bring water to a boil.
• Gently lower jars into water.
• Water should cover jars by at least 1".
• Bring water to a full boil.
• Reduce heat to a gentle boil, cover, and process for 5 minutes.
• When processed, carefully remove jars from water using tongs or a jar-lifter.
• Place upside-down on a rack or thick towels, and let cool without moving for 12-24 hours.
• Jars will make popping sounds while cooling if sealed.
• Check seal on each jar by pressing down on lid; if it doesn't push, it's sealed.
• If it does push down, store in refrigerator until used.
• Otherwise store in a cool, dark place.
• Makes about 5-6 half-pint jars. To serve, stir to soften, pour over an 8 oz block of cream cheese, and spread on assorted crackers.
• Or use like any other jelly; it's great for a spicy peanut butter and jelly sandwich.

RED PEPPER JALAPENO JELLY BY EDDIE

Steps:

• 1. Combine red pepper strips vinegar and Jalapeno peppers in a blender process stop and go fashion to desired fineness.
• 2. Combine with sugar in a sauce pan and bring to a boil 5 minutes. Remove from heat and skim foam.
• 3. Cool 2 minutes then mix in pectin and food color. Pour into clean jars.
• 4. Leaving 1/4 inch head space wipe off rim of jars with a clean paper towel.
• 5. Put on lids and rings lower into a boiling water bath to cover. When water returns to a boil begin timing for 10 minutes Let set for 24 hours.

JALAPENO JELLY

Steps:

• 1. Run peppers through a food processor using fine blades. USE ALL JUICE.
• 2. Slowly boil ingredients for 10 minutes, remove from heat.
• 3. Add liquid pectin and boil hard 1 minute
• 4. Pour into sterilized 1/2 pint jars to within 1/4 inch from the top.
• 5. Put on caps and put on screw bands, tighten firmly. Process in a boiling water bath for 15 minutes. Start timing when water starts boiling again

SPICY RED-PEPPER JELLY

Steps:

• Sterilize jars and lids:
• Wash jars, lids, and screw bands in hot, soapy water, then rinse well. Dry screw bands. Put empty jars on a rack in a boiling-water canner or a deep 8- to 10-quart pot and add enough hot water to cover by 2 inches. Bring to a boil, covered, then boil 10 minutes. Remove canner from heat, leaving jars in water, covered. Heat lids in water to cover by 2 inches in a small saucepan until thermometer registers 180°F (do not let boil). Remove from heat. Keep jars and lids submerged in hot water, covered, until ready to use.
• Make jelly:
• Pulse bell peppers with red-pepper flakes in a food processor until finely chopped. (Mixture will measure about 2 1/2 cups.)
• Whisk together pectin and 1/4 cup sugar in a small bowl.
• Stir together pepper mixture, vinegar, butter, salt, and remaining 3 cups sugar in a 5- to 6-quart heavy pot. Bring to a vigorous boil over high heat, then continue to boil vigorously, stirring occasionally, 5 minutes. Gradually add pectin mixture, whisking constantly. Return jelly to a vigorous boil, stirring constantly, and boil, stirring constantly, 1 to 2 minutes (mixture will thicken slightly). Remove from heat.
• Carefully remove jars and lids with canning tongs, then drain jars upside down on a clean kitchen towel and quickly dry lids. Invert jars and immediately ladle hot jelly into jars, leaving 1/4 inch of space at top. (Last jar may not be full.) Run a clean plastic spatula between jelly and sides of jars to eliminate air bubbles. Wipe off rims of filled jars with a damp clean kitchen towel, then firmly screw on lids with screw bands.
• Seal and process jars:
• Put sealed jars on rack in canner or pot and add enough hot water to cover by 2 inches. (If you have a jar that is partially full, do not process it. Cover it with a lid and screw band, then keep in refrigerator.) Bring to a full boil, covered, then boil jelly, covered, 15 minutes. Transfer jars with canning tongs to a towel-lined surface to cool. Jars will seal; if you hear a ping, that means that the vacuum formed above the cooling jelly has made the lid concave. Remember that you may or may not be around to hear the ping. The important thing is for the jars to eventually have concave lids. Jelly will thicken as it cools.
• After jars have cooled, 12 to 24 hours, press center of each lid to check that it's concave, then remove screw band and try to lift lid with your fingertips. If you can't, the lid has a good seal. Replace screw band. Put any jars that haven't sealed properly in the refrigerator and use them first (along with jar that was only partially full).

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:

• Begin by sterilizing six 8-ounce canning jars and lids according to the manufacturer's instructions. Begin heating your water in a hot water canner for processing.
• Place the red bell peppers, green bell peppers, and jalapeño peppers into a large saucepan over high heat. Mix in the apple cider vinegar and Sure-Jell pectin. Bring the mixture to a rolling boil while stirring constantly. Then, quickly stir in the sugar. Return to a rolling boil and boil for 2-3 minutes. Remove from the heat and skim off any foam.
• Then, quickly ladle the jelly into your prepared jars, filling each to 1/4 inch from the top. Cover with flat lids; then screw on the bands tightly.
• Place the jars into the canning rack, and slowly lower the jars into the canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil and process for five minutes.
• Remove the jars and allow them to cool completely.
• To serve the Red Pepper Jelly Appetizer Simply, place the block of Cream Cheese on a plate. Then, spoon the red pepper jelly on top of the cream cheese. Serve with crackers.

JALAPEñO‎ PEPPER JELLY CANNING RECIPE

Steps:

• In a food processor or by hand chopper, chop the seeded and cleaned peppers (no stems) until a finely chopped consistency. Drain excess liquid. In a large double boiler pot add peppers, vinegar and sugar. Stir together and bring to a rolling boil; continue boiling for 5 minutes. Set aside to cool briefly. Add the fruit pectin in, stirring constantly. Combine well and let stand for 2 minutes. Pour jelly into sterilized canning jars and seal jars tightly by hand. Submerse sealed jars to the neck in a large pot of water and bring to a rolling boil, continue to boil for 5 minutes beginning the timer at the point of the start of a rolling boil. Carefully remove jars with canning tongues and set aside to cool before storing. Recipe should make 6 - 8 oz. canning jars that can be stored up to one year.

JALAPENO JELLY

Steps:

• Finely chop the bell peppers and jalapenos in a food processor fitted with a fine shredding blade (if you don't have a food processor, no worries, grab a knife and get started chopping up those peppers into little tiny pieces). Update: to minimize jelly potentially not setting up, drain any extra liquid from the peppers before step #2.
• Add the peppers to a large pot (the jelly will foam when it first comes to a boil so use a pot at least 5-6 quarts for a single batch and larger if doubling the batch).
• Stir in the vinegar, salt and sugar. Bring the mixture to a boil for 10 minutes, stirring often.
• Add the liquid pectin and boil for 1 more minute.
• Remove the pot from the heat. Pour the jelly to within 1/4-inch of the top of clean, warm canning jars. Wipe the rim of the jar with a damp rag. Place a lid and ring on each jar and process in a water bath canner for 10 minutes (you may need to add additional time if you live above sea level; the pectin box/info should give details).
• Once removed from the water bath canner, let the jelly rest for 1-2 days to let it fully set up.

30 MINUTES TO HOMEMADE SURE-JELL HOT PEPPER FREEZER JELLY

Steps:

• Rinse clean plastic containers and lids in boiling water. Dry thoroughly.
• Measure exactly 2/3 cup chopped peppers into large bowl. Add apple juice, vinegar and food coloring; mix well. Stir in sugar. Let stand 10 min., stirring occasionally.
• Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Cook and stir 1 min. Add to apple juice mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
• Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jelly is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

JALAPENO JELLY RECIPE

Steps:

• Place all peppers in a food processor and pulse until peppers are finely chopped. Empty into a mesh strainer and drain off excess liquid.
• Place the chopped vegetables in a large stock pot and add in the sugar, vinegar, and salt. Bring to a boil over medium-high heat and boil for 10 minutes. Add the pectin and boil 1 more minute. Remove from heat
• Ladle jam into hot sterile jars, leaving 1/4 inch headspace. Top the jars with the lids and then seal jars in a hot water bath for 10 minutes.
• Jelly that is sealed properly can be stored on the shelf. If a seal did not form or if you opened the lid and broke the seal, jelly can be stored in the fridge. Let jelly rest 1 day to fully set up.

HOT CHERRY PEPPER JELLY

Steps:

• Properly clean and sterilize the jars, lids, and bands. Preheat the oven to 250 degrees and place clean jars on the rack to keep warm and sterilized.
• As you prepare the jelly, place the canner filled half full with water on the stove and allow it to come to a slow simmer.
• In the bowl of a food processor, place the pitted cherries, red bell pepper, diced jalapeno peppers, and 1 cup of apple cider vinegar. Chop the mixture, leaving some small pieces, by pulsing until the desired consistency.
• Pour the chopped mixture into a DEEP stock pot and stir in the remaining 1 cup apple cider vinegar and sugar. Bring the mixture to a boil, stirring often.
• Once it reaches a rolling boil, stir constantly for 5 minutes (stirring will keep it from boiling over).
• Remove the pot from the heat and skim off any foam. Cool for 2 minutes, then whisk in the liquid pectin. Ladle the jelly into the sterilized jars, wiping the lips with a clean cloth to remove any drips. Cover with a lid and band and place in the rack of the canner.
• Bring the water the canner back to a boil, making sure the jar lids are submerged in the water. Process in the boiling water bath for 10 minutes. Turn off the heat and allow the jars to set in the water for 5 minutes before transferring them to a towel on the kitchen counter.
• Cool completely for 12 to 24 hours before disturbing.

RED PEPPER JELLY

Steps:

• Seed and chop red peppers. Wearing latex gloves, seed and chop the jalapeno peppers. Do not put your hands near your eyes; the jalapeno seeds will burn them. Put the red and jalapeno peppers and white vinegar into a blender and process until smooth. Put the mixture in a 4- or 5-quart pot and stir in the sugar. Cook over medium heat until mixture boils. Boil for 10 minutes. Remove from heat and stir in red food coloring and liquid fruit pectin. Return to heat and boil for one more minute. More food coloring will make the mixture bright red. Fill sterilized jars with jelly and seal with tight-fitting lids. The jelly will store for a long time in a cool, dark place or a refrigerator. Cover softened cream cheese with Red Pepper Jelly and serve on crackers.

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.