GHOST PEPPER JELLY - RECIPE
A simple, spicy, easy-to-make recipe for ghost pepper jelly with sugar, pectin, and lots of fresh ghost peppers. Perfect as a spread but also as a starter glaze or sauce.
Provided by Mike Hultquist
Categories Appetizer
Time 25m
Number Of Ingredients 7
Steps:
- Finely chop the ghost peppers and add them to a large pan.
- Add sugar, vinegar, lime juice, and salt.
- Bring to a boil then reduce heat to low and simmer for about 10 minutes.
- Strain out the ghost peppers and return the mixture to the pan.
- Return heat to high and bring liquid to a boil. Stir in pectin and boil for 1 minute, stirring constantly. Remove from heat.
- If using food coloring, add it now and stir.
- Ladle the hot liquid into clean jars and screw on the lids.
- Cool overnight in the refrigerator. The mixture will solidify into jelly.
Nutrition Facts : Calories 80 kcal, Carbohydrate 20 g, Sodium 58 mg, Sugar 20 g, ServingSize 1 serving
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.
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.
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.
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
SPICY PEPPER PLUM JAM
Make and share this Spicy Pepper Plum Jam recipe from Food.com.
Provided by Rita1652
Categories Sauces
Time 1h15m
Yield 8 pints
Number Of Ingredients 4
Steps:
- Blend first three ingredients in a blender and transfer to pot with sugar.
- Bring slowly to a boil stirring all the while until sugar dissolves.
- Cook rapidly to the gelling point.
- As it thickens stir frequently to prevent sticking.
- When it's at the gelling point remove and pour into sterilized jars with a 1/4 inch head space.
- Adjust caps and process for 15 minutes in a water bath.
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
TUSCAN SPICY PEPPER JELLY RECIPE
Provided by á-74
Number Of Ingredients 5
Steps:
- 1. Combine all ingredients in a sauce pot and simmer over low heat for 45 minutes. Remove the lid in the end until reduced by half. 2. When mixture has cooled, puree in a blender; strain through a chinois. 3. Adjust thickness if to thin by reducing the sauce 4. Serve with cold/warm porchetta or cold Italian pork dishes for lunch.
SPICY HABANERO JELLY
I do recommend wearing gloves. This is sweet & spicy so beware. This is great served over cream cheese.Try adding it to your favorite barbecue sauce for a little extra kick. Spread it on your sandwiches. I've added it to salsas. You can also make this with jalapenos and green bell pepper to get a milder jelly.As in the picture. Some recipes using the jelly!
Provided by Rita1652
Categories Jellies
Time 35m
Yield 7 1/2 pint jars
Number Of Ingredients 6
Steps:
- Puree peppers and 1 cup vinegar in blender (be careful of your eyes HOT FUMES).
- Combine puree 1 cup vinegar and sugar in a large saucepan.
- Bring to a boil and boil for 10 minutes stirring constantly.
- Stir in pectin stirring while boiling hard for 1 minute.
- Remove from stove and skim foam.
- Stir in food coloring till eye appealing.
- Or skip if you like as is.
- Ladle hot jelly into clean hot jars,leaving 1/4 inch head space.
- Adjust caps Process 10 minutes in boiling water canner.
SPICY RED PEPPER JELLY
This jelly is a great topping for baked brie but is also a delicious ingredient for other recipes. This condiment recipe is so easy to make, it's definitely a must have! VIDEO https://www.youtube.com/watch?v=qM1I2Q9Zgbg
Provided by CLUBFOODY
Categories Vegetable
Time 25m
Yield 6 jars 250ml
Number Of Ingredients 8
Steps:
- In a small bowl, whisk ¾ cup sugar with pectin; set aside. In a bowl of a food processor, combine red peppers and red pepper flakes; process for 15 seconds or until somewhat finely chopped. You should have about 2 ½ cups give or take.
- In a large pot over medium-high heat, add red peppers, sugar, white vinegar, butter, fresh tarragon and sea salt. Stir very well and bring it to a boil; cook for 4 minutes. Add sugar-pectin mixture and cook for an additional 4 minutes. If there are some larger chunks of pepper, purée with an immersion blender.
- To find out if it's ready, dip a metal spoon in iced cold water. Dry it off and scoop up some jelly. Let it cool off to room temperature. If it sets up, it means it's ready otherwise cook it a little longer.
- Remove from the heat and fill up the prepared jars. Process the jars in the boiling water bath for 10 minutes. Place them in a draft-free area and wait until the lids snap down. Makes 6 jars of 250ml.
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.
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