Hot Pepper Jelly Food

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HOT PEPPER JELLY



Hot Pepper Jelly image

This is my signature jelly. I make it for everyone and every occasion. I have even made some and tinted purple for Dreamgoddess' daughters wedding. It is very easy and can be made as hot or as mild as you want. For really hot I use 4 habarnero peppers, for milder, use in the amount called for in recipe using your preference in peppers. I just throw the peppers in the blender in large chunks with the vinegar and let the blender to the chopping for me.

Provided by Jellyqueen

Categories     Jellies

Time 25m

Yield 6 half pint jars

Number Of Ingredients 6

2/3 cup hot pepper (this amount can vary according to what type of peppers used and how hot you want your jelly)
1 bell pepper
1 1/2 cups white vinegar
6 cups sugar
8 ounces liquid Certo (2 packets)
1 teaspoon food coloring (red or green I use red for hotter jelly-green for milder jelly)

Steps:

  • Chop peppers and put in blender with vinegar.
  • Blend well and pour into large boiler.
  • Add sugar and mix well.
  • Bring mixture to a rolling boil and boil for 1 minute.
  • Remove from heat, strain through sieve and return liquid back to a boil.
  • Boil for 5 minutes.
  • Remove from heat.
  • Add Certo and food coloring quickly.
  • Put into 6 (1/2 pint) jars and seal.
  • I use heated seal method, where I heat the lids in boiling water, place on jar, secure ring tightly and turn jar upside down for 5 minutes.
  • Turn jar up correctly and allow to cool completely before storing.
  • Newer studies show that it is safer to seal with the hot water bath method. To do this, put into a large boiler with rack on bottom, cover with 1-2 inches of water and boil for 5 minutes. Remove to rack to cool.

Nutrition Facts : Calories 797.2, Fat 0.1, Sodium 6.8, Carbohydrate 203, Fiber 0.6, Sugar 201.2, Protein 0.5

HOT PEPPER JELLY



Hot Pepper Jelly image

This is a delicious jelly to put out with cream cheese and crackers. Everyone loves it. It's addictive. You can control the heat in it by controling the peppers. If you don't like too much spice, it still makes a great jelly because there is flavor from the sweet green peppers. I like it hot, but not too hot. The recipe is about where I like it. When you put the peppers in the food processor, I process them to a medium to fine size because you will be bringing it all to a boil and letting it stand for a while and the peppers will shrink some (you do not want large chunks though).

Provided by Mimi in Maine

Categories     Jellies

Time 1h

Yield 4 pints

Number Of Ingredients 5

1 cup green sweet pepper (seeded and ground)
1/4 cup hot pepper (seeded and ground)
1 1/2 cups cider vinegar
6 1/2 cups sugar
2 (3 ounce) packets liquid pectin (I use Certo)

Steps:

  • I use 4-6 sweet peppers and 2-3 hot pepper to get the amount in the recipe above.
  • I grind the peppers in the food processor.
  • Combine all but the pectin in a pan and bring to a rolling boil.
  • Remove from heat and let stand for 20 minutes.
  • Reheat and boil for 3 minutes stirring constantly.
  • Remove from the stove and add the pectin.
  • Stir for 7 minutes.
  • Pack in hot, STERILE, jars and seal with parrafin wax.
  • You can put this in the smaller jars for gift-giving.

Nutrition Facts : Calories 1292.5, Fat 0.1, Sodium 6.3, Carbohydrate 329.3, Fiber 1.7, Sugar 326.4, Protein 0.5

HOT PEPPER JELLY



Hot Pepper Jelly image

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

2 ½ cups finely chopped red bell peppers
1 ¼ cups finely chopped green bell peppers
¼ cup finely chopped jalapeno peppers
1 cup apple cider vinegar
1 (1.75 ounce) package powdered pectin
5 cups white sugar

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 SPICY RED PEPPER JELLY



Easy Spicy Red Pepper Jelly image

Provided by Trisha Yearwood

Categories     condiment

Time 15m

Yield 1 cup

Number Of Ingredients 5

1 cup apricot preserves
1 red bell pepper, chopped
2 teaspoons red pepper flakes
1/4 cup white vinegar
Kosher salt

Steps:

  • Combine the preserves, bell peppers, red pepper flakes, vinegar and 1/4 teaspoon salt in a blender; puree until smooth. Transfer to a small saucepan and bring to a brisk simmer over medium heat. Cook, stirring often, until thickened and syrupy, about 10 minutes. Transfer to a jar and cool completely. Refrigerate for up to 1 week.

QUICK & EASY HOT PEPPER JELLY



Quick & Easy Hot Pepper Jelly image

With just 10 minutes of prep time and 10 minutes of cooking, you can turn out our Quick & Easy Hot Pepper Jelly that will win over the whole crowd.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 4 cups

Number Of Ingredients 5

4 medium assorted bell peppers (I used green, red, yellow, and orange)
6 jalapeño peppers
2 cups HEINZ Apple Cider Vinegar
3 cups granulated sugar
1 box (1.75 oz.) SURE-JELL Fruit Pectin

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!

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

HOT PEPPER JELLY



Hot Pepper Jelly image

Categories     Condiment/Spread     Food Processor     Vegetarian     Low Sodium     Vinegar     Bell Pepper     Hot Pepper     Vegan     Boil     Candy Thermometer     Gourmet

Yield Makes about 7 cups

Number Of Ingredients 6

1 pound red bell peppers
1/2 pound green bell peppers
6 1/2 cups sugar
1 1/2 cups cider vinegar
2 teaspoon dried hot red pepper flakes
9 ounces liquid pectin

Steps:

  • Cut the bell peppers into 1-inch pieces and in a food processor chop them vety fine. Transfer the chopped peppers to a deep kettle, add the sugar, the vinegar, and the red pepper flakes, and bring the mixture to a boil, stirring until the sugar is dissolved. Stir in the pectin and boil the mixture over moderately high heat, stirring, until it reaches the jelly stage (222°F. on a candy thermometer). Transfer the jelly to sterilizes Mason-type jars (sterilizing procedure below), filling the jars to within 1/4 inch of the tops, wipe the rims with a dampened towel, and seal the jars. The jelly keeps, sealed, in a cool dark place indefinitely. Serve the jelly as a condiment with grilled meats or with cream cheese on crackers.
  • To Sterilize Jars and Glasses For Pickling and Preserving:
  • Wash the jars in hot suds and rinse them in scalding water. Put the jars in a kettle and cover them with hot water. Bring the water to a boil, covered, and boil the jars for 15 minutes from the time that steam emerges from the kettle. Turn off the heat and let the jars stand in the hot water. Just before they are to be filled invert the jars onto a kitchen towel to dry. (The jars should be filled while they are still hot.) Sterilize the jar lids for 5 minutes, or according to the manufacturer's instructions.

HOT-PEPPER JELLY



Hot-Pepper Jelly image

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

2 pounds unpeeled, uncored apples, cut into 1-inch chunks
1/2 cup apple-cider vinegar
1 1/2 teaspoons coarse salt
1/2 cup diced bell pepper
2 tablespoons minced seeded hot chile pepper, such as habanero or serrano
1 1/2 cups sugar

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



Hot Pepper Jelly image

Spicy, hot and sweet! This would make a terrific Christmas or hostess gift. So pretty!

Provided by annie Melton

Categories     Other Appetizers

Time 20m

Number Of Ingredients 7

3/4 c finely chopped hot pepper
1/4 c finely chopped bell pepper
1 1/2 c vinegar
61/2 c sugar
1 tsp salt
1-6 oz liquid fruit pectin
1-6 oz red-green food coloring

Steps:

  • 1. Put pepper in blender with vinegar, blend well.
  • 2. Mix pepper mixture, sugar and salt in a large pan.Bring to a boil, boil for 2-3 minutes.
  • 3. Remove from heat and add fruit pectin and food coloring, stirring constantly.
  • 4. Let stand 2-minutes, then skim off foam.
  • 5. Pack in clean hot jars and seal.

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