EASY SWEET PEPPER JAM RECIPE
Sweet red pepper jam made from fresh sweet and green peppers with a tiny bit of heat that makes for the perfect addition to appetizers, poultry or given as a gift.
Provided by oldworldgardenfarms
Number Of Ingredients 6
Steps:
- Sterilize your mason jars and begin to heat your water in your hot water bath canning pot. Place lids in a small skillet and cover with water and heat on medium-low.
- Place the finely chopped red, green, and jalapeño peppers into a large saucepan over high heat.
- Pour in the apple cider vinegar and stir in the Sure-Jell pectin.
- Bring the mixture to a full boil while stirring constantly.
- As soon as the mixture comes to a rolling boil stir in the sugar. Return to a boil and boil for exactly one minute.
- Remove from the heat and skim off any foam that has collected on top of the surface and discard.
- Then, quickly ladle the jelly into your hot jars, leaving ¼ inch of headspace.
- Wipe the rim and add the heated lid and then screw on the bands to finger tightness.
- Place the jars into the canning pot and be sure that water is 1-2 inches above the top of the jars.
- Bring water to a boil and process for five minutes.
- Using jar lifters remove the jars to a thick towel on the counter and let them cool for 24 hours. Be sure to check the jars after they have cooled to be sure that they sealed properly by pressing down on the center of the lid. If you can easily press down, your jars did not seal and need to be placed in the refrigerator.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
RED PEPPER JELLY
I came across this on the internet(don't remember which site). This is delicious served on top of a softened block of cream cheese and eaten with cracker.
Provided by L. Duch
Categories Jellies
Time 30m
Yield 6 small jelly jars.
Number Of Ingredients 5
Steps:
- Place red peppers, sugar and vinegar in kettle; heat rapidly to boiling, stirring continuously.
- Remove from heat, let stand 15 minutes.
- Reheat to boiling, add lemon juice.
- Let it come to a boil, then add the pectin.
- Boil for 5 minutes, stirring constantly.
- Bottle as any jelly.
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
EASY RED PEPPER JELLY
This Easy Red Pepper Jelly makes an amazing holiday appetizer! Serve this jelly over cream cheese and serve on your favorite crackers.
Provided by Elyse
Yield 8-10
Number Of Ingredients 9
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.
Nutrition Facts : Servingsize 1 serving, Calories 2734 kcal, Fat 10 g, SaturatedFat 6 g, Cholesterol 29 mg, Sodium 150 mg, Carbohydrate 786 g, Sugar 725 g, Protein 3 mg
RED PEPPER JELLY
Steps:
- Begin by sterilizing six 8-ounce canning jars and lids according to the manufacturer's instructions. Begin heating your water in a hot water canner for processing.
- Place the red bell peppers, green bell peppers, and jalapeño peppers into a large saucepan over high heat. Mix in the apple cider vinegar and Sure-Jell pectin. Bring the mixture to a rolling boil while stirring constantly. Then, quickly stir in the sugar. Return to a rolling boil and boil for 2-3 minutes. Remove from the heat and skim off any foam.
- Then, quickly ladle the jelly into your prepared jars, filling each to 1/4 inch from the top. Cover with flat lids; then screw on the bands tightly.
- Place the jars into the canning rack, and slowly lower the jars into the canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil and process for five minutes.
- Remove the jars and allow them to cool completely.
- To serve the Red Pepper Jelly Appetizer Simply, place the block of Cream Cheese on a plate. Then, spoon the red pepper jelly on top of the cream cheese. Serve with crackers.
EASY RED PEPPER JAM
Easy and delicious small-batch, no-pectin red pepper jam. Takes just one hour to make and needs no canning. Simply jar and refrigerate.
Provided by Jennifer
Categories Condiment
Time 1h
Number Of Ingredients 6
Steps:
- Start 3 cups of water to boil.Core and seed red peppers and cut into large chunks. Place in a food processor. Pulse until no large chunks remain. Remove to a large bowl and cover with boiling water. Let stand 15 minutes, then drain well.
- Add drained red pepper puree to a large, heavy-bottomed saucepan. Add sugar, vinegar, salt and red pepper flakes, if using. Stir to combine. Heat over medium heat until mixture boils, then reduce heat to medium low and simmer, stirring regularly to start, then watching and stirring more regularly towards the end of cooking to avoid scorching on the bottom, until mixture is thickened, about 40-45 minutes. (Mixture will thicken further in the fridge).
- Prepare three one-cup capacity jars by cleaning well.
- When jam is ready, spoon into prepared jars and allow to cool 15 minutes uncovered. Place lids on jars, just finger tight and place in the refrigerate for 6-8 hours, before using.
Nutrition Facts : Calories 544 kcal, Carbohydrate 127 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Sodium 1188 mg, Fiber 10 g, Sugar 119 g, ServingSize 1 serving
RED PEPPER JELLY
Red Pepper Jelly has just three-ingredients, is sweet, can be spicy (or not), and is the perfect thing to serve over soft cheese and set out with crackers in the fall and over the holidays. It also makes a wonderful homemade gift at Christmas. This recipe makes enough jelly to fill about three 8-oz jars (or six 4-oz jars). To adjust, click on the number next to servings.
Provided by Jess Smith via Inquiring Chef
Categories Sauce
Time 35m
Number Of Ingredients 6
Steps:
- In a food processor, combine red bell peppers and red pepper flakes. Pulse until very finely chopped.
- Combine bell pepper mixture, sugar, vinegar, butter, and salt in a heavy-bottomed pot. Bring to a vigorous boil over high heat. Boil mixture for 10 to 15 minutes (the longer it boils the thicker it will be - 10 minutes will give you a very loose jelly; 15 minutes will give you a more spreadable consistency). The jelly will thicken as it cools, so don't worry if it seems loose right after boiling.
- Divide jelly between jars, leaving at least 1/3-inch of headspace at the top (this is especially important if you are planning to freeze the jelly because it will expand as it freezes).
- Let jelly come to room temperature and then add lids.
- Refrigerate or freeze jelly until ready to use. (Jelly will keep for several weeks in the fridge and up to six months in the freezer.)
Nutrition Facts : Calories 87 kcal, Carbohydrate 21 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 1 mg, Sodium 61 mg, Fiber 1 g, Sugar 21 g, UnsaturatedFat 2 g, ServingSize 1 serving
RED PEPPER SAVORY JAM
Make and share this Red Pepper Savory Jam recipe from Food.com.
Provided by Lorrie in Montreal
Categories Peppers
Time P1DT1h
Yield 2 cups, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Cut peppers in half and seed them.
- In the food processor, grind them coarsely.
- Place in a bowl, add salt and cover with plastic wrap.
- Leave overnight in a cool place.
- The next day drain off half the liquid.
- Combine the ground peppers, remaining liquid, vinegar, sugar and cayenne in a saucepan.
- Bring to a boil and reduce it and then reduce to a simmer.
- Cook for one hour, until thickened, stirring occasionally.
- When thick, pour into sterilized jars and either seal or refrigerate.
- Jam will keep for up to 3 months.
- Makes 2 cups (500ml).
Nutrition Facts : Calories 288.9, Fat 0.4, SaturatedFat 0.1, Sodium 2329.2, Carbohydrate 73.8, Fiber 2.4, Sugar 71.6, Protein 1.2
CHILI PEPPER JAM
Provided by Food Network
Time 2h15m
Yield 4 (14-ounce/400 g) jars
Number Of Ingredients 4
Steps:
- In a pot, combine the chili peppers, red bell peppers, and apple cider vinegar. Cover the pot with a lid and cook for about 20 minutes or until the peppers have softened. In a colander, drain the pepper mixture and with the back of a wooden spoon, press on the peppers to extract any excess liquid.
- Transfer the peppers to a food mill or a blender and puree. Press the puree through a sieve to remove the pepper skin. Discard the skin. In a saucepot, over medium heat, add the pepper puree and add the sugar a little at a time and mix until the sugar has dissolved. Continue to cook the mixture for about 40 minutes, stirring occasionally. Remove from the heat when the mixture resembles a jam texture. Allow to cool and transfer into jars.
RED PEPPER JELLY
Steps:
- Wash and dry peppers. Remove and discard the core, seeds and white pith. Cut peppers into 1-in. (2.5-cm) pieces, and set aside roughly 2 cups (500 ml). Load the rest into a food processor and, using the pulse button, chop, almost to a coarse purée. Set a fine mesh strainer over a bowl and pour in pepper mash to drain.
- Meanwhile, add reserved peppers to processor and use pulse button to chop to a medium-fine, uniform consistency. Transfer these chopped peppers to a saucepan. Take the puréed peppers and press solids in strainer with the back of a spoon to release their liquid. Add liquid to pan and discard solids in strainer.
- Stir sugar, vinegar, salt and chili flakes into pan and heat to a boil. Add pectin and boil for one minute longer. Remove from heat, skim foam from top and pour while hot into clean glass containers with a tight-fitting lid. Jelly will keep in the fridge two to three weeks, or longer.
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