Ball Red Pepper Jelly Recipes

RED PEPPER JELLY

Steps:

• Line a sieve with cheese cloth, put over a large measuring jug or a saucepan, and set aside OR get a jelly bag ready.
• Core and seed the red peppers, cut into large chunks, put into food processor along with 100 ml (1/2 cup / 4 oz ) of the cranberry juice and using the pulse button, whiz into fine chunks, but not into a paste or purée.
• Empty the food processor contents into a medium-sized saucepan. Add the remaining juice (that's 775 ml / 3 cups / 24 oz, if you are tracking the math ) and the teaspoon of red pepper flakes. Bring to a rolling boil.
• Remove from burner immediately.
• Pour into jelly-bag or cheesecloth-lined sieve from step 1. Let stand for 1 to 2 hours.
• Discard contents of the sieve.
• From the jug or saucepan, measure out 1 litre (4 cups) of liquid.
• Put liquid into another saucepan. Whisk in the cardamom (if using), the pectin, and the vinegar.
• Return the saucepan to the burner. Add the margarine if using.
• If using STEVIA: Bring to a full rolling boil over the heat and when it reaches that point, start timing 1 minute. Remove from heat. Add stevia to taste.
• If using SPLENDA or SUGAR: Bring to a full rolling boil over the heat and when it reaches that point, start timing 1 minute. Add in Splenda, bring back to a boil that you can't stir down, and boil for 1 minute after that point. Remove from heat.
• Add a few drops of red food colouring if desired for a deeper glowing colour (if you use red cranberry juice, you probably don't need it.)
• Ladle into either 125 ml (1/2 cup) or quarter-litre (1/2 US pint) jars.
• Leave 1 cm (1/4 inch) headspace.
• Debubble, adjust headspace.
• Wipe jar rims.
• Put lids on.
• Process in a water bath or steam canner.
• Process either size jar for 10 minutes; increase time as needed for your altitude.

EASY RED PEPPER JELLY

Steps:

• Sterilize canning jars and set aside.
• Prepare all peppers by seeding and mincing.
• Place peppers in a large saucepan over medium-high heat.
• Add apple cider vinegar and powdered Pectin.
• Bring heat to high and stir constantly until you reach a rolling boil. Remove from heat once you reach a rolling boil.
• Mix in sugar and return to pan to high heat.
• Return to a rolling boil and let boil for 1 minute.
• Fill jars with jelly until it reaches 1/4" from the top of the jar.
• Screw lids on jars and place in a large pot filled with hot water. Be sure jars are completely submerged.
• Heat water with jars over high heat until it reaches a rolling boil, then boil for 5 minutes.
• Remove from heat and let jars sit in water until cool.
• Check seals by pressing down on the center of the lid when cool. If the lid pops when pushed, it can be stored at room temperature, otherwise store in the refrigerator.
• Pour jelly over cream cheese and serve with crackers.

HOT PEPPER JELLY

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.