Best Fire And Ice Jelly Recipes

KICKIN' RED PEPPER JELLY

Kickin' Red Pepper Jelly image

Peppers grow like wild fire in our hot Missouri summers. That's when I make spicy jelly to give as gifts at Christmas. The leftover pulp can be frozen in small batches and stirred into chili, pasta sauce, salad dressing and salsa. -Lee Bremson, Kansas City, Missouri

Provided by Taste of Home

Time 40m

Yield 4 half-pints.

Number Of Ingredients 8

Ingredients

5 medium sweet red peppers, coarsely chopped
3 jalapeno peppers, stemmed and seeded
2 garlic cloves, peeled
1/2 cup red wine vinegar
3 tablespoons balsamic vinegar
2 tablespoons bottled lemon juice
1 package (1-3/4 ounces) powdered fruit pectin
3-1/4 cups sugar

Steps:

Place red peppers, jalapenos and garlic in a blender; cover and process until finely chopped. Set aside 1/2 cup; puree remaining pepper mixture., Line a strainer with four layers of cheesecloth and place over a bowl. Place pureed pepper mixture in strainer; cover with edges of cheesecloth. Let stand 30 minutes or until liquid measures 1-1/2 cups., Discard pepper pulp puree from cheesecloth or save for another use; place liquid in a large saucepan. Stir in vinegars, lemon juice, pectin and reserved pepper mixture. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute., Remove from heat; skim off foam. Ladle hot mixture into four hot 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 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 86 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.

FIRE AND ICE JELLY

Fire and Ice Jelly image

This was passed to me years ago by a friend and has become a huge favorite.

Provided by Sheila Illes @Sheilai

Categories Cheese Appetizers

Number Of Ingredients 6

Ingredients

3/4 cup(s) finely chopped sweet red pepper
2 teaspoon(s) dried crushed chili pepper flakes
1 bottle(s) ice wine or sweet dessert wine
4 tablespoon(s) lemon juice
3 cup(s) sugar
1 package(s) certo liquid fruit pectin

Steps:

Measure red pepper, pepper flakes, wine and lemon juice into a 5-litre heavy bottom saucepan. Let stand 20 minutes then add sugar.
Place saucepan over high heat. Bring to a full rolling boil and boil hard 1 minute, stirring constantly.
Remove from heat and skim with metal spoon for 7 minutes to prevent floating pepper.
Pour quickly into warm sterilized jars filling up to 1/4 inch from rim. Seal while hot with two piece rim lids. Makes 7, 125 ml jars.

FIRE AND ICE TOMATOES

Fire and Ice Tomatoes image

You won't miss the salt in this refreshing tomato salad! It's well-seasoned with cayenne pepper, mustard seed and vinegar but not the least bit spicy. This dish is always a hit at potlucks. -Nan Rickey, Yuma, Arizona

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

5 large tomatoes, cut into wedges
1 medium onion, sliced
3/4 cup white vinegar
6 tablespoons sugar
1/4 cup water
3 teaspoons mustard seed
1/4 teaspoon cayenne pepper
1 large cucumber, sliced

Steps:

Place tomatoes and onion in a large heatproof nonreactive bowl. In a small saucepan, combine vinegar, sugar, water, mustard seed and cayenne; bring to a boil. Cook 1 minute, stirring to dissolve sugar; pour carefully over tomato mixture. Cool completely., Stir in cucumber. Refrigerate, covered, overnight.

Nutrition Facts : Calories 72 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

KENNY ROGERS' FIRE AND ICE CHILI

Kenny Rogers' Fire and Ice Chili image

I got this off the internet several years ago and found it in a scrap recipe collection I'd had for awhile in storage.

Provided by Recipe Junkie

Categories Pork

Time 2h15m

Yield 8-10 serving(s)

Number Of Ingredients 16

Ingredients

1 (20 ounce) can pineapple chunks in syrup
2 lbs lean boneless pork roast, cut into 1 - inch cubes
2 tablespoons olive oil
1 medium yellow onion, chopped (1/2 cup)
1 clove garlic, minced
1 (28 ounce) can tomatoes, cut up
1 (6 ounce) can tomato paste
1 (4 ounce) can diced green chili peppers, drained
1 green pepper, chopped (3/4 cup)
1 medium yellow onion, chopped (1/2 cup)
2 cloves garlic, minced
1/4 cup chili powder
4 teaspoons ground cumin
1 -3 tablespoon seeded and finely chopped jalapeno pepper
1/2 teaspoon salt
sliced green onion, shredded cheddar cheese and dairy sour cream

Steps:

Drain pineapple, reserving syrup.
In a Dutch oven, cook pork, half at a time, in hot olive oil till brown.
Return all the meat to the pot.
Add the first chopped onion and 1 clove garlic.
Cook over medium heat till onion is tender, stirring occasionally.
Add the reserved pineapple syrup, undrained tomatoes, tomato paste, green chili peppers, the green pepper, 1 onion, 2 cloves garlic, chili powder, cumin, jalapeno pepper and salt.
Bring to boiling.
Reduce heat.
Cover and simmer the chili for 1 and 1/2 hours, stirring occasionally.
Add the pineapple chunks.
Cover and simmer for 30 minutes more.
Let diners add their own toppers.
To increase the spiciness of the chili, Kenny adds 2 more T of the jalapeno pepper.