Kickin Pepper Jelly Recipes

CORN COB JELLY

Steps:

• Remove corn kernels from cobs and save for another recipe or use as a side dish for dinner.
• In a large pot, drop corncobs with about 6-8 cups of water; bring to a boil.
• Boil uncovered for about 10 minutes.
• Throw away the cobs and strain the liquid to remove extra pieces, etc.
• Reserve 3 1/2 cups of liquid. You can throw out the rest.
• Place the corn cob water back into the large pot and stir in the pectin. Bring to a strong boil.
• Add the sugar and bring back to a boil.
• Skim the foam off the top and add a few drops of yellow food coloring if you'd like.
• Ladle the liquid into jelly jars, leaving about 1/2 to 1 inch head-space
• Place the seal and rings on the jar and process the jelly in a water bath for about 10-15 minutes.
• Remove and set aside. As they cool, listen for the jars to pop.
• If for some reason they do not pop, just put that jar into the refrigerator and use it within 2 weeks.
• Shelf life (for popped jars) is 1-2 years

KICKIN' RED PEPPER JELLY

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.

KICKIN' PEPPER JELLY

Steps:

• 1. Sterilize jars and lids.
• 2. Wash, dry and prepare all your peppers. I use my food processor on pulse for all the peppers except the Serrano peppers, but you can fine dice them by hand.
• 3. To a large pot add all the peppers, vinegar and pectin.
• 4. Bring to a rolling boil stirring all the while. * A rolling boil is when it still boils as you stir it.
• 5. Now quickly add the sugar while stirring. Return to full boil and boil for 1 minute ONLY. Turn off heat.
• 6. Skim the foam off the top.
• 7. Ladle into jars leaving 1/4 inch headspace. Wipe rim of jar with damp clean cloth or paper towel before placing lid on, then rings. Finger tighten the lids.
• 8. Lower into water bath canner. Make sure water is boiling good. Return to a boil and boil 5 minutes. Remove jars from canner right away. I like to place them on a dish towel and place another towel over them to protect from drafts. After a day or so you can remove the rings.
• 9. This recipe makes 6-7 half pint jars.

KICKIN' RED PEPPER JELLY RECIPE

Steps:

• Place the 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 for 30 minutes or until liquid measures 1-1/2 cups.
• Discard pepper mixture from cheesecloth or save for another use; place liquid in a large saucepan. Stir in the 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 for 1 minute, stirring constantly.
• Remove from the heat; skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: 4 half-pints. Editor's Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face. The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.