Moms Quick And Easy Hot Pepper Jelly Recipes

QUICK & EASY HOT PEPPER JELLY

Steps:

• Wash the jars, lids and bands in hot, soapy water; rinse well. Put the jars in a large pot and cover with water. Boil 10 minutes, then reduce the heat and simmer until ready to use. Meanwhile, put the lids and bands in a separate saucepan of simmering water until ready to use (do not boil). Just before filling, carefully remove the jars from the water with a jar lifter or tongs, shake out the excess water and transfer to a clean kitchen towel.
• Remove the ribs and seeds of the bell peppers and jalapenos. Roughly chop and pulse briefly in a food processor until finely minced. You can also finely mince by hand. Add the peppers to a medium-to-large, heavy bottomed pot set to medium-high heat.
• Add the vinegar and sugar to the pot; stir to combine. Bring to a boil. Once boiling, add powdered pectin. Continue boiling, stirring occasionally, for 1 minute.
• Ladle the mixture into sterilized jars. Set aside to cool before capping and refrigerating. Once cool, cap and refrigerate jars. The jelly will thicken as it cools. Will keep up to 2 months refrigerated.
• Enjoy!

MOM'S QUICK AND EASY HOT PEPPER JELLY

Steps:

• Sterilize canning jars, lids, and bands according to manufacturer's instructions. Fill a large pot with water and heat it up on the stove.
• Chop peppers into chunks. For less heat, remove seeds (we removed half of the jalapeño seeds in this batch). Put all chopped pieces in blender and blend until there are no large chunks.
• Place pepper blend in a large saucepan over high heat, stirring constantly. Add vinegar and pectin and continue stirring until the mixture is at a full rolling boil.
• Add sugar and stir, returning to a full roiling boil for exactly 1 minute.
• Remove from heat and skim off any foam with a spoon.
• Ladle jelly into jars up to 1/4 inch from the top. Cover with lids and bands; screw on tight.
• Place jars into canning pot, either on canning rack (slowly lower it into the pot) or (in Mom's case) with a dish towel on the bottom of the pot to keep the jars from touching. The water should cover the jars and be hot, but not boiling. Bring water to a boil and let process for 5 minutes.
• To prevent the seeds from settling on the bottom, flip the jars over for about five minutes while the jelly begins to cool. Turn them right side up to cool for the rest.
• You might hear pops from the lids forming a vacuum as the jelly cools. After 12 - 24 hours of cooling, remove the bands and push your finger down on the lids. If the lid still looks like it has a bump and/or flexes when you push down, the lid is unsealed and needs to be immediately stored in the fridge or reprocessed.

EASY HOMEMADE HOT PEPPER JELLY

Steps:

• Run the red and green peppers through a coarse grinder, or pulse in a food processor until finely chopped. Transfer to a strainer, and drain really well. This is key to your success.
• While the peppers are draining, sterilize your jars by boiling or using the dishwasher. Keep hot.
• In a large pot, combine the peppers, vinegar, white sugar, red pepper flakes and pectin. Bring to a rolling boil over high heat while stirring constantly. A rolling boil is one that does not stop when stirred. Boil for 1 minute.
• Remove from the heat, and ladle into hot sterile jars to within 1/2 inch of the top. Seal with new lids and rings. Place into a boiling water bath for 15 minutes. The jars should be completely covered by water. Remove and let cool. The jelly will be somewhat loose. The last jar may not be full. Just refrigerate, and use within a week or two.