Hot Pepper Jelly Salad Recipes
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.
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
PEPPER JELLY HOGS IN A BLANKET
We are addicted to these grown-up hogs in a blanket! There's so much flavor for such bite-sized appetizers. -Becky Hardin, St. Peters, Missouri
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2 dozen.
Number Of Ingredients 4
Steps:
- Preheat oven to 375°. Coat 24 mini muffin cups with cooking spray. , Unroll crescent dough and separate into 2 rectangles; press perforations to seal. Cut dough lengthwise into ¾-in. strips. Wrap a strip of dough around a sausage slice, gently stretching dough as you roll. Place cut side up in a muffin cup; repeat with remaining dough and sausage. Spoon pepper jelly over each slice. , Bake until golden brown, 12-15 minutes. Let stand 5 minutes before removing to a serving plate. Serve warm with mustard.
Nutrition Facts : Calories 65 calories, Fat 3g fat (0 saturated fat), Cholesterol 11mg cholesterol, Sodium 152mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 3g protein.
HOT-PEPPER JELLY
Pepper jelly makes a spicy-sweet match for soft cheeses, such as goat or Camembert (or even cream cheese) -- especially when served atop crackers or crostini. You can also use the jelly as a glaze for chicken or pork: Melt it, then brush it on the meat before roasting or after grilling.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 5h
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- Place a few small plates in freezer. Combine apples and 2 1/2 cups water in a saucepan. Bring to a boil, reduce to a simmer, and cook, partially covered, mashing occasionally with a potato masher, until fruit is very soft, 10 to 15 minutes. Transfer fruit to a fine sieve set over a heatproof bowl; let drain without pressing on fruit, 4 hours. Strain again through sieve lined with damp cheesecloth. (You should have 2 cups.)
- In a saucepan, bring juice, vinegar, salt, bell pepper, and hot pepper to a boil. Add sugar; return to a boil, stirring until sugar is dissolved. Cook, stirring, 11 minutes. Turn off heat. Place a small spoonful of jelly on a chilled plate; return to freezer 1 minute. Remove and push your finger through mixture; if it wrinkles, it is done. If not, return to a boil for 1 to 2 minutes, then check again. (Or cook until a thermometer registers 221 degrees.) Skim foam from top.
- Ladle into clean containers, leaving 3/4 inch of headroom; let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.
HOT PEPPER JELLY SALAD
Number Of Ingredients 9
Steps:
- Follow directions on Jell-O box, dissolving in hot water and using 1/2 the water called for. Dissolve hot pepper jelly in hot Jell-O. Add crushed pineapple, juice, and pimentos. Mash cream cheese and add Tabasco, half-and-half, mayonnaise, and pecans. Grease muffin cups with oil. Add small amount Jell-O mixture. Put in spoonful of cream cheese mixture. Fill with remaining Jell-O mixture. Refrigerate till set.
Nutrition Facts : Nutritional Facts Serves
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