Best Sweet Hot Pepper Jelly Recipes
PEPPER JELLY RECIPE
Pepper Jelly is easy to make, versatile, and makes a perfect and pretty home crafted gift.
Provided by Colleen Milne
Categories Jams, Jellies, & Preserves
Time 22m
Number Of Ingredients 4
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
Nutrition Facts : ServingSize 1 g, Calories 44 kcal, Carbohydrate 11 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 11 g
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
SWEET HOT PEPPER JELLY
I have been making this for years, and people always request the recipe. It's easy to make, and perfect for holiday gift-giving. The heat depends on what kind of peppers you use, I love to throw a mix of chili peppers and get the nice heat at the back end when you eat it. Enjoy!
Provided by The Big Cheese
Categories Jellies
Time 35m
Yield 7 half-pint jars
Number Of Ingredients 5
Steps:
- Remove stems and seeds from green bell peppers.
- Grind green peppers in a food processor until liquified.
- Measure 3/4 cup of green peppers into a large heavy saucepan.
- Grind the hot peppers in the same way and add 1/2 cup to the saucepan.
- Add the vinegar and sugar.
- Bring to a full rolling boil, stirring constantly.
- Add pectin and stir until well blended.
- Bring back to a full rolling boil for one minute.
- Remove from heat and skim foam.
- Ladle into hot jars and seal.
- Process in a water bath canner for 5 minutes, or invert jars upside down on a protected surface for about 10-15 minutes to give a secure seal.
Nutrition Facts : Calories 683.7, Fat 0.1, Sodium 5.3, Carbohydrate 174, Fiber 1.1, Sugar 172.1, Protein 0.3
SWEET HEAT PEPPER JELLY
I had always wanted to make a pepper jelly with my homegrown beauties, especially since the Tabasco and Scotch Bonnets have a decent, fruity flavour to them in addition to searing heat. A simmer in apple juice draws out the acidic, slightly bitter notes and makes them disappear, and by using Pomona's Pectin I was able to use just enough sugar to call the works a "jelly" while preventing the batch turning into hellfire candy.
Provided by YummySmellsca
Categories Jellies
Time 35m
Yield 2 1/4 cups, 18 serving(s)
Number Of Ingredients 7
Steps:
- Combine apple juice and minced peppers in a pot. Bring to a simmer and cook for 20 minutes.
- Add the lemon juice and calcium water to the pot and bring to a boil.
- Whisk together the sugar and pectin and add to the boiling mixture, stirring well.
- Cook 1 minute, stirring constantly.
- Process 10 minutes in a waterbath or store in the fridge up to 1 month.
Nutrition Facts : Calories 43.4, Fat 0.1, Sodium 1.6, Carbohydrate 11, Fiber 0.1, Sugar 10.3, Protein 0.1
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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