Best Red Pepper Jalapeno Jelly By Eddie Recipes

No Fail Red Pepper Jelly Recipe image

Provided by stacy

Number Of Ingredients 6

1 pound red jalapeño red peppers
1 1/2 cups cider vinegar
6 cups sugar
1 Tablespoon butter
3 ounces liquid pectin (one packet)
pinch of Kosher salt

Steps:

Remove stems from all the peppers. Cut half of the peppers in half and remove the seeds by scraping them out with a small spoon. Place the peppers into a food processor and pulse 7 to 8 times to roughly chop peppers.
Transfer peppers to a large pot and add the vinegar. Bring mixture to a boil then lower to a simmer for about 20 minutes.
Add sugar to the pepper mixture and bring to a boil. When it reaches a rolling boil, allow to continue boiling for 1 minute. Add butter to keep the mixture from foaming. Add liquid pectin and stir to mix. Allow mixture to boil for 3 minutes and remove from heat.
Ladle mixture into sterile jars leaving 1/4 inch headspace. Place hot lids on the jars and screw rims firmly. Proceed canning in a hot water bath for 10 minutes. Refrigerate after opening.

Red and Green Christmas Jalapeno Jelly image

Provided by MARBALET

Time 30m

Yield 36

Number Of Ingredients 5

1 cup chopped red bell pepper
½ cup chopped jalapeno pepper
5 cups white sugar
1 ½ cups apple cider vinegar
1 (6 fluid ounce) container liquid pectin

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.

Nutrition Facts : Calories 111.6 calories, Carbohydrate 28.4 g, Fiber 0.2 g, Protein 0.1 g, Sodium 1.1 mg, Sugar 28.1 g

RED PEPPER JALAPENO JELLY BY EDDIE image

Provided by Eddie Jordan

Categories Spreads

Time 20m

Number Of Ingredients 6

1 c red bell peppers cut lenghth wise
1/3 c jalapeno peppers quarted with seeds
1 1/2 c apple cider vinegar
5 c sugar
1-3 oz pouch liquid pectin
5 drops red food coloring

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.