Sweet Red Pepper Jelly Recipe 415 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

SWEET RED PEPPER JELLY RECIPE - (4.1/5)

Steps:

• If you are using your stove top to make jelly: Remove stems and seeds from red bell peppers and finely chop. (I used my food processor, and pulsed them until they were fine enough.) Measure 3 1/2 cups chopped bell peppers. Note: I placed the finely chopped peppers into a fine strainer and pressed out the excess liquid. Remove stems, seeds, and veins from jalapeño peppers* and finely chop. Measure 1/2 cup chopped jalapeno peppers. Measure remaining ingredients for your recipe; set aside. Place chopped bell peppers and jalapeño peppers in an 8-quart saucepan. Add vinegar. Gradually stir in Ball® brand RealFruit™ Classic Pectin. Add butter, if using. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly. Add entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary, from top of jelly. If using the Ball Canning Automatic Jam & Jelly Maker: Note: I placed the finely chopped peppers into a fine strainer and pressed out the excess liquid. Sprinkle pectin evenly over bottom of the Pot fitted with the Stirrer. Add peppers evenly over pectin. Pour vinegar evenly over peppers. Add butter to help reduce foaming. Press Jelly button - the cook time will automatically default to 25 minutes. Press the (-) minus button until the time reads 21 minutes. Press Enter. Wait 4 minutes for appliance to sound 4 short beeps indicating that it is time to add sugar. Add sugar gradually while Stirrer continues running. Place the Glass Lid on the Pot. The appliance will continue to automatically stir your ingredients while it cooks. Stay within earshot of the Jam & Jelly Maker, the appliance will beep again at the end of the process signaling jelly cooking is complete. Press Cancel, unplug the appliance and immediately remove Glass Lid. Remove Stirrer using a pot holder. Skim foam, if necessary, from top of jelly. Preserve pepper jelly immediately, using 1 of the 3 ways listed below. Prepare Your Gear (while jam or jelly is being made in your Automatic Jam & Jelly Maker) Fill canner or stockpot half full with water. Place lid on canner. Heat to a simmer. Keep canning rack or Canning Discovery™ Kit canning rack with lifter to the side until ready to use. Wash jars, lids and bands in hot, soapy water. Rinse well. Keep jars warm until ready to use, in order to minimize risk of breakage when filling with hot jam or jelly. You can heat them in your canner or stockpot of simmering water, or in a heated dishwasher. Set lids and bands aside in your work area. Fill Your Jars: Ladle hot jam into hot jars, one at a time, leaving 1/4 inch headspace. Wipe any jam or jelly from the rims of the jars. Center lids on jars. Twist on the bands until fingertip tight. Place filled jars in the canning rack inside the canner, ensuring jars are covered by 1-2 inches of water. Place lid on canner. Bring water to gentle, steady boil. Process jars in boiling water for 10 minutes, adjusting for altitude. Turn off heat, remove lid and let jars stand for 5 minutes. Remove jars from water and cool. Check lids for seal after 12 to 24 hours. Check the Seal: Press on center of cooled lid. If jar is sealed, the lid will not flex up or down. If it is not sealed, refrigerate immediately or re-process. If using the Ball Canning Auto Canner (my preferred method as it's so easy to do: Unlock and open Appliance Lid. Remove one hot jar. Close Lid, but do not lock, to keep remaining jars hot. Ladle hot jelly into hot jar, leaving 1/4-inch headspace. Wipe any jelly from the rim of the jar. Center new lid on jar. Twist on band until fingertip tight. Return filled jar onto Rack in Inner Pot. Repeat step 2 until all jars are filled with jelly and returned to Inner Pot. Close and lock Lid. Press Jams & Jellies, then press Recipe 1. Press Start to begin preserving. The appliance will start sensing your recipe, indicated by the orange Sensing light. Then, the preserving phase will begin, indicated by the orange Preserving light. When your appliance beeps and the green Ready light is flashing, your jelly has been successfully preserved! Press Stop. Unlock and open Lid. Remove jars from Inner Pot using jar lifter and place upright on a towel. Allow to cool, undisturbed, for 12 to 24 hours. Check lids for seals and store your jars. Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned. Store sealed jars in pantry for up to 1 year. Jars may be stored without bands, or you may clean the underside of bands to ensure no moisture is trapped during storage.

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:

• 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.

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.

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.

PEPPER JELLY

Steps:

• Stir together the peppers, sugar and vinegar in a saucepan over medium-high heat.
• Bring to a boil, stirring, until the sugar is dissolved.
• Stir in the pectin and cook for another 1 to 2 minutes.
• Remove from the heat.
• Let cool until slightly thickened.
• Ladle into sterilized jars (peppers will float to the top, so stir the mixture before transferring to the jars).
• Keep covered in the refrigerator for up to 3 months.

SWEET & SOUR RED PEPPER JELLY

Steps:

• In a large saucepan combine peppers with vinegar over med low heat. Simmer for 15 minutes. Strain juice through jelly bag. DO NOT SQUEEZE BAG.
• Put juice back into saucepan and bring to a boil over medium high heat.
• Add salt and sugar to pan and bring back to a full boil. Boil for 1 minute. Remove from heat.
• Stir in pectin and skim off foam.
• Ladle into hot, sterilized jars and seal with screw on caps.

RED OR GREEN PEPPER JELLY

Steps:

• Chop peppers finely (It's faster to use a food blender to do this.) In a large saucepan, combine sugar, red or green peppers and vinegar.
• Stir and bring to a full rolling boil.
• Boil over medium-high heat for 15 minutes, skimming off foam.
• Remove from heat; blend in pectin and stir for 2 minutes.
• Pour into sterilized jars.
• Keep in your refrigerator or freeze when cooled down.

SWEET RED PEPPER RELISH/SPREAD

Steps:

• Clean and remove seeds and finely chop peppers. (This can be done by hand or with a food processor).
• Combine all ingredients in a medium saucepan and simmer, uncovered for 45-60 minutes - stirring occasionally until thickened.
• It can be canned or you can store it in the fridge for several weeks.