Sweet And Spicy Chile Pepper Jelly Recipe 455

GHOST PEPPER JELLY - RECIPE

Steps:

• Finely chop the ghost peppers and add them to a large pan.
• Add sugar, vinegar, lime juice, and salt.
• Bring to a boil then reduce heat to low and simmer for about 10 minutes.
• Strain out the ghost peppers and return the mixture to the pan.
• Return heat to high and bring liquid to a boil. Stir in pectin and boil for 1 minute, stirring constantly. Remove from heat.
• If using food coloring, add it now and stir.
• Ladle the hot liquid into clean jars and screw on the lids.
• Cool overnight in the refrigerator. The mixture will solidify into jelly.

PEPPER JELLY

Steps:

• Place the jalapeno, half of the green peppers and half of the vinegar in a blender or food processor; puree. Pour into a large bowl. Puree remaining green peppers and vinegar; add to the bowl. Add apple juice; mix well. Cover and chill overnight. Strain through several layers of damp cheesecloth. Measure 4 cups juice into a Dutch oven (add water if needed to make 4 cups). Stir in pectin and salt; bring to a rolling boil over high heat, stirring constantly. Add sugar; return to a rolling boil. Boil for 1 minute, stirring constantly. , Remove from the heat; skim off foam. Add food coloring if desired. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.

SWEET RED PEPPER JELLY RECIPE - (4.1/5)

Steps:

• If you are using your stove top to make jelly: Remove stems and seeds from red bell peppers and finely chop. (I used my food processor, and pulsed them until they were fine enough.) Measure 3 1/2 cups chopped bell peppers. Note: I placed the finely chopped peppers into a fine strainer and pressed out the excess liquid. Remove stems, seeds, and veins from jalapeño peppers* and finely chop. Measure 1/2 cup chopped jalapeno peppers. Measure remaining ingredients for your recipe; set aside. Place chopped bell peppers and jalapeño peppers in an 8-quart saucepan. Add vinegar. Gradually stir in Ball® brand RealFruit™ Classic Pectin. Add butter, if using. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly. Add entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary, from top of jelly. If using the Ball Canning Automatic Jam & Jelly Maker: Note: I placed the finely chopped peppers into a fine strainer and pressed out the excess liquid. Sprinkle pectin evenly over bottom of the Pot fitted with the Stirrer. Add peppers evenly over pectin. Pour vinegar evenly over peppers. Add butter to help reduce foaming. Press Jelly button - the cook time will automatically default to 25 minutes. Press the (-) minus button until the time reads 21 minutes. Press Enter. Wait 4 minutes for appliance to sound 4 short beeps indicating that it is time to add sugar. Add sugar gradually while Stirrer continues running. Place the Glass Lid on the Pot. The appliance will continue to automatically stir your ingredients while it cooks. Stay within earshot of the Jam & Jelly Maker, the appliance will beep again at the end of the process signaling jelly cooking is complete. Press Cancel, unplug the appliance and immediately remove Glass Lid. Remove Stirrer using a pot holder. Skim foam, if necessary, from top of jelly. Preserve pepper jelly immediately, using 1 of the 3 ways listed below. Prepare Your Gear (while jam or jelly is being made in your Automatic Jam & Jelly Maker) Fill canner or stockpot half full with water. Place lid on canner. Heat to a simmer. Keep canning rack or Canning Discovery™ Kit canning rack with lifter to the side until ready to use. Wash jars, lids and bands in hot, soapy water. Rinse well. Keep jars warm until ready to use, in order to minimize risk of breakage when filling with hot jam or jelly. You can heat them in your canner or stockpot of simmering water, or in a heated dishwasher. Set lids and bands aside in your work area. Fill Your Jars: Ladle hot jam into hot jars, one at a time, leaving 1/4 inch headspace. Wipe any jam or jelly from the rims of the jars. Center lids on jars. Twist on the bands until fingertip tight. Place filled jars in the canning rack inside the canner, ensuring jars are covered by 1-2 inches of water. Place lid on canner. Bring water to gentle, steady boil. Process jars in boiling water for 10 minutes, adjusting for altitude. Turn off heat, remove lid and let jars stand for 5 minutes. Remove jars from water and cool. Check lids for seal after 12 to 24 hours. Check the Seal: Press on center of cooled lid. If jar is sealed, the lid will not flex up or down. If it is not sealed, refrigerate immediately or re-process. If using the Ball Canning Auto Canner (my preferred method as it's so easy to do: Unlock and open Appliance Lid. Remove one hot jar. Close Lid, but do not lock, to keep remaining jars hot. Ladle hot jelly into hot jar, leaving 1/4-inch headspace. Wipe any jelly from the rim of the jar. Center new lid on jar. Twist on band until fingertip tight. Return filled jar onto Rack in Inner Pot. Repeat step 2 until all jars are filled with jelly and returned to Inner Pot. Close and lock Lid. Press Jams & Jellies, then press Recipe 1. Press Start to begin preserving. The appliance will start sensing your recipe, indicated by the orange Sensing light. Then, the preserving phase will begin, indicated by the orange Preserving light. When your appliance beeps and the green Ready light is flashing, your jelly has been successfully preserved! Press Stop. Unlock and open Lid. Remove jars from Inner Pot using jar lifter and place upright on a towel. Allow to cool, undisturbed, for 12 to 24 hours. Check lids for seals and store your jars. Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned. Store sealed jars in pantry for up to 1 year. Jars may be stored without bands, or you may clean the underside of bands to ensure no moisture is trapped during storage.

PEPPER JELLY RECIPE

Steps:

• In a large stainless steel or enamel pot, combine diced peppers, sugar and vinegar
• Over high heat, bring to a boil, stirring constantly, and boil for one full minute
• Stir in liquid pectin, bring back to a boil, and boil hard for one full minute.
• Remove from heat and ladle into hot, sterilized jars.
• Put on lids and twist screw bands just finger tight
• Process in boiling water bath 10 minutes
• Allow to cool, in which time you should hear the pop of the sealing jars, and your jelly will thicken

SWEET AND SPICY CHILE PEPPER JELLY

Steps:

• Pulse 4 coarsely chopped red bell peppers and 2 coarsely chopped red chiles (such as Fresno) in a food processor until very finely chopped (be careful not to purée). Transfer to a large saucepan and add 3 cups sugar and 1 1/2 cups apple cider vinegar. Bring to a boil, reduce heat, and simmer until liquid is reduced by twothirds, about 1 hour.
• Transfer jelly to heatproof jars; cover and chill until set, about 4 hours.

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.

SWEET AND SPICY CHILE PEPPER JELLY RECIPE - (4.5/5)

Steps:

• Pulse bell peppers and chiles in a food processor until very finely chopped (be careful not to purée). Transfer to a large saucepan and add sugar and vinegar. Bring to a boil, reduce heat, and simmer until liquid is reduced by two-thirds, about 1 hour. Transfer jelly to heatproof jars; cover and chill until set, about 4 hours. DO AHEAD: Jelly can be made 2 weeks ahead. Keep chilled.

HOT PEPPER JELLY - SWEET & SPICY GIFT FROM THE KITCHEN

Steps:

• Peppers and apricots should be diced finely and evenly. Smaller pieces will look more decorative and will be less likely to float to surface of jar.
• Cut hot peppers into very small pieces. Keep some seeds for added heat.
• Combine peppers, apricots, vinegar and sugar in stainless steel (not aluminum) pot.
• Bring to full boil. Stirring constantly, boil hard for 1 minute.
• Add pectin and return to boil for 1 minute.
• Remove from heat. Stir and rest for 3-5 minutes to help evenly distribute peppers in jelly.
• Pour into hot jars leaving a ¼ inch (6 mm) headspace.
• Wipe rim with clean cloth and seal with hot sealing lid.
• Screw band on top and tighten finger tight.
• Process in hot water bath for 10 minutes.
• Remove jars. Cool undisturbed for 24 hours and check seal.

HOT PEPPER JELLY RECIPE

Steps:

• In a blender, combine the vinegar and peppers, and pulse until the peppers are finely chopped, speckled throughout the liquid. Transfer to a medium saucepan, and add the sugar and salt. Bring to a boil over medium-high heat and let cook until the sugar fully dissolves, 5 minutes.
• Sprinkle the pectin over the mixture and continue to cook until fully incorporated, 1 to 2 minutes more.
• Divide the jelly between 2 sterilized mason jars, pressing the mixture down until there is only about ½ inch of space left at the top of each jar. Wipe the rim then affix the lid on each jar.
• Bring a stockpot filled with enough water for the jars to be completely submerged to a boil. Arrange the jars on a wire rack and lower into the water. Boil for about 15 minutes.
• Carefully remove the jars and let them cool to room temperature on a folded towel, making sure not to disturb the lids. Check the seal after 24 hours; it should not flex when pressed in the center. The jelly will keep for up to 1 year.

JALAPEñO PEPPER JELLY RECIPE

Steps:

• PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
• PURÉE peppers in food processor or blender with 1 cup cider vinegar until smooth. Do not strain purée.
• COMBINE purée with remaining 1 cup cider vinegar and sugar. Bring to a boil over high heat. Boil 10 minutes, stirring frequently.
• ADD Ball® RealFruit™ Liquid Pectin, immediately squeezing entire contents from pouches. Continue to boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
• LADLE hot jalapeno jelly into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
• PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

SWEET RED PEPPER JELLY

Steps:

• Place all the peppers in a food processor and pulse until chopped finely.
• Transfer the chopped peppers to a large pot with the remaining ingredients.
• Heat to boiling and continue to boil for about 15-18 minutes, stirring constantly.
• Skim any foam which accumulates at the top and remove from stove element.
• While the jelly is still hot, ladle it into hot jars, leaving a ¼ inch headspace.
• Screw on lids and process in a boiling water bath for 10 minutes.

SWEET HOT PEPPER JELLY

Steps:

• Remove stems and seeds from green bell peppers.
• Grind green peppers in a food processor until liquified.
• Measure 3/4 cup of green peppers into a large heavy saucepan.
• Grind the hot peppers in the same way and add 1/2 cup to the saucepan.
• Add the vinegar and sugar.
• Bring to a full rolling boil, stirring constantly.
• Add pectin and stir until well blended.
• Bring back to a full rolling boil for one minute.
• Remove from heat and skim foam.
• Ladle into hot jars and seal.
• Process in a water bath canner for 5 minutes, or invert jars upside down on a protected surface for about 10-15 minutes to give a secure seal.