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
HOT PEPPER JELLY
We enjoy this fiery hot pepper jelly spread on crackers with cream cheese. It also makes a terrific holiday gift. For a milder flavor and different color, substitute a green bell pepper, jalapeno peppers for the habaneros and green food coloring. -Richard Harris, Kingston, Tennessee
Provided by Taste of Home
Time 20m
Yield 5 half-pints.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 59 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 15g carbohydrate (15g sugars, Fiber 0 fiber), Protein 0 protein.
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.
TANGY HOT PEPPER JELLY
I was given a jar of this jelly by a friend and had to have the recipe. It is the best pepper jelly I have ever tried. The apple juice gives it a beautiful color and adds to the wonderful taste. If you love pepper jelly, trying this recipe is a must. I use 3 jalapeno peppers when I make this jelly.
Provided by Doods
Categories Jellies
Time 42m
Yield 5 jelly jars
Number Of Ingredients 5
Steps:
- Combine apple juice, vinegar and peppers in a pan and bring to a boil. Reduce heat and simmer uncovered for 10 minutes.
- Strain mixture to remove all of the liquid. Measure 2 cups of liquid and set aside. (If your liquid does not quite make 2 cups, add more apple juice to get the full 2 cups.) Discard pulp.
- In a large heavy saucepan, combine the 2 cups of liquid and the sugar. Bring to a full rolling boil over high heat, stirring constantly. Quickly stir in pectin. Return to a full boil and boil for 1 minute, stirring constantly. Remove from heat.
- Ladle into sterlilized jars and process in hot water bath for 5 minutes. Enjoy!
Nutrition Facts : Calories 832, Fat 0.1, Sodium 6.2, Carbohydrate 212.2, Fiber 0.4, Sugar 210.4, Protein 0.4
HOT PEPPER JELLY
Enjoy this spicy treat on crackers with cream cheese. It also makes a festive holiday appetizer.
Provided by ranger1
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h45m
Yield 48
Number Of Ingredients 6
Steps:
- Sterilize 6 (8 ounce) canning jars and lids according to manufacturer's instructions. Heat water in a hot water canner.
- Place red bell peppers, green bell peppers, and jalapeno peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin. Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar. Return to full rolling boil, and boil exactly 1 minute, stirring constantly. Remove from heat, and skim off any foam.
- Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly.
- Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 5 minutes.
Nutrition Facts : Calories 88.5 calories, Carbohydrate 22.5 g, Fiber 0.3 g, Protein 0.1 g, Sodium 2.8 mg, Sugar 21.3 g
SPICY JALAPENO PEPPER JELLY
This recipe is from "Company's Coming" Canning book. It is an easy excellent recipe. I double the jalapeno asked for and I like to leave wee flakes of peppers floating in the jelly. If I use red peppers I use a drop of red food dye and if green well, what else, green
Provided by Bergy
Categories Jellies
Time 40m
Yield 6 1/2 pint jars
Number Of Ingredients 6
Steps:
- Combine peppers& vinegar in a food processor, blend until smooth& pour into a large pot.
- Add sugar, Heat on medium-high heat, stir until sugar has dissolved.
- Bring to a boil and boil 3 minutes.
- Stir in the pectin return to full boil and boil hard for 1 minute, remove from heat& skim off the foam.
- Add a drop or so of food coloring if desired.
- Pour into hot sterilized half pint jats, Fill to 1/4" of top.
SPICY HOT PEPPER JELLY
I made this for my Husband John. Made it with no food coloring just orange peppers.By all means go ahead and use your favorite peppers and chilies. This makes almost 8 cups. Use any size of jars you like. I make in smaller jars to give away for gifts during the holidays.
Provided by Rita1652
Categories Jellies
Time 50m
Yield 8 cups
Number Of Ingredients 7
Steps:
- In a blender add 1 cup vinegar and peppers and onions.
- Blend till pureed.
- In a large pot add all except pectin.
- Bring to a rolling boil while stirring constantly.
- Rolling boil for 15 minutes.
- Stir in pectin.
- Bring to boil and stir for 1 more minute.
- Ladle into hot sterle jars leaving 1/4 inch head space.
- Adjust caps onto jars that rims are wiped clean of jelly.
- Process in a water canner for 10 minutes.
EASIEST HOT PEPPER JELLY
Ever since I made the Brie Kisses appetizer recipe I have become addicted to Hot Pepper jelly. I spent a small fortune on small jars and then decided to try to make it myself. Well lets just say I don't have the nack for jelly making. However a friend of mine told me this method and boy my life has changed forever and it takes a whole five minutes to make. Okay, realistically less than 10 minutes depending on how fast you are with a knife.
Provided by lisar
Categories Jellies
Time 7m
Yield 1 jar
Number Of Ingredients 2
Steps:
- Spoon out apple jelly into a saucepan.
- Add chopped jalapenos.
- Bring to a boil and let boil for 2 minutes.
- (This could also be done in a microwave).
- You can add a drop or two of food coloring if you want.
- Pour mixture into sterilized jar and lid; turn upside down for 5 minutes, then upright and it will seal.
- Or you can do it the lazy the way like I did- I poured it back into the jar I bought the apple jelly in (didn't even rinse the jar out), tightened the lid on and turn upside down and it sealed itself again.
- (I should put a disclaimer that I am not sure if you should do it the lazy way or not-but I keep the jar in the frig-no worries!).
Nutrition Facts : Calories 1050.8, Fat 0.2, SaturatedFat 0.1, Sodium 118.4, Carbohydrate 276, Fiber 4.7, Sugar 201.9, Protein 0.8
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