HOT PEPPER GARLIC JELLY
I have made several different recipes for hot pepper jelly and decided that I had tweaked them all to the point of newness. Here is my interpretation of a good, hot jelly that works well as a glaze on chicken or pork or on top of a brie or over some cream cheese. Heck I have even had it on celery with peanut butter but that's a whole other story. I use a variety of colored peppers for really pretty jelly, yellow, red green, etc. I think habenaros give the best flavor and heat. My instructions are kind of long but I thought the details of canning might be helpful to someone. Wear rubber gloves whenever handling hot peppers or you'll be sorry. Makes a great addition to a gift basket. Hope you enjoy it.
Provided by riffraff
Categories Jellies
Time 36m
Yield 6 1/2-7 half pints
Number Of Ingredients 6
Steps:
- I begin by putting my jars and rings in a big pot of water on the stove and bring to a low boil.
- Leave them boiling slightly till you are ready for them.
- Have your jar flats ready on the counter along with a damp rag to wipe the rims of your jars after filling.
- Put peppers, green pepper, garlic, vinegar and sugar in a large pot and mix well.
- Bring to a boil, stirring often.
- Boil for 5- 6 minutes.
- Remove from heat and add Certo and stir.
- Pour into 1/2 pint jars.
- As soon as you fill a jar wipe the rim, put a flat in the ring and twist onto jar and invert jar on cloth towel to seal (heat from jar, ring and jelly should seal it).
- Leave them on the counter for a while to finish sealing.
- If you notice the peppers settling just give the jar a little shake every once in a while.
- After they have cooled and sealed (you will not be able to push down on the flat at all) you can turn them over and tighten the rings again and you're done!
- **NOTE FROM CHEF** One packet of liquid certo will work just fine, the jelly will "looser". I actually prefer it with one packet myself.
PEPPER JELLY
This family favorite makes a great gift, too! Excellent served with cream cheese and crackers as an appetizer.
Provided by Laura Rhodes
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Yield 28
Number Of Ingredients 4
Steps:
- In a large, stainless steel saucepan, combine green pepper, white vinegar, and white sugar. Bring to a boil, and cook for 6 minutes, stirring constantly.
- Stir in liquid pectin, and continue to boil for 3 more minutes, stirring constantly. Skim off foam with a metal spoon, and remove pan from heat
- Ladle jelly into sterilized jars, leaving a 1/2 inch space at the top. Seal, and process in a boiling-water canner for 5 minutes.
Nutrition Facts : Calories 181.9 calories, Carbohydrate 46.9 g, Fiber 0.2 g, Protein 0.1 g, Sodium 0.5 mg, Sugar 46.6 g
GARLIC JELLY
The jelly can be used as a condiment. Add it to meat marinades, or brush it on roasts or poultry while cooking. Great with crackers and cream cheese.
Provided by BUMBLEBEEBOOGIE
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 25m
Yield 32
Number Of Ingredients 4
Steps:
- In a food processor or blender, blend the garlic and 1/2 cup of vinegar until smooth. In a 6 to 8 quart saucepan, combine the garlic mixture, remaining 1 1/2 cups vinegar and sugar. Over high heat bring the mixture to a boil, stirring constantly. Quickly add the pectin. Return the mixture to a boil and boil hard for 1 minute, stirring constantly. Remove from the heat.
- Immediately fill five, sterilized half pint jars with the jelly, leaving 1/4-inch head space. Wipe the jar tops and threads clean. Place hot sealing lids on the jars and apply the screw on rings loosely. Process in boiling water in a deep canning pot for 5 minutes. Remove the jars and cool completely. Tighten the jar screw rings to complete the sealing process.
Nutrition Facts : Calories 123.1 calories, Carbohydrate 31.7 g, Fiber 0.1 g, Protein 0.1 g, Sodium 0.4 mg, Sugar 31.3 g
GARLICKY BAKED BRIE
This yummy, warm baked Brie has a garlicky center with a touch of sweet red pepper jelly topping. Serve with fresh baguette or crackers. Your guests will be begging for the recipe!
Provided by NANCYMAC1
Categories Appetizers and Snacks Cheese Baked Brie Recipes
Time 25m
Yield 16
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cut Brie cheese round in half lengthwise, creating two thinner wheels. Spread crushed garlic on cut surface of 1 half; top garlic layer with 1 1/2 teaspoons red pepper jelly. Place the other Brie cheese half on top of filling. Spread remaining 1 tablespoon red pepper jelly on top of Brie cheese; place in a round casserole dish.
- Bake in the preheated oven until rind begins to soften, about 15 minutes.
Nutrition Facts : Calories 106.6 calories, Carbohydrate 1.7 g, Cholesterol 30.1 mg, Fat 8.3 g, Protein 6.3 g, SaturatedFat 5.2 g, Sodium 189.8 mg, Sugar 1.1 g
PEPPER JELLY
This spicy-sweet jelly is colored for Christmas...and flavored right for year-round use. Our test kitchen staff recommends spreading it on crackers with cream cheese for a snack or serving it as an accompaniment to pork roast.-Taste of Home Test Kitchen
Provided by Taste of Home
Time 35m
Yield about 6 half-pints.
Number Of Ingredients 8
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.
Nutrition Facts :
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
ROASTED GARLIC JELLY
This makes a wonderful glaze for meat or a spread or warm bread. The recipe calls for white balsamic vinegar because it will create a light cover jelly. If you are unable to find it make it with the dark balsamic but the jelly will be darker and have a more robust flavor. Remember when making jellies to not squeeze the jelly bag to speed juice collection, doing so may produce a cloudy jelly. This is from the Ball Complete Book of Home Preserving. The recipe is for under 1,000 feet elevation so adjust it for your area.
Provided by Samantha in Ut
Categories Jellies
Time 2h
Yield 4 ounce jars, 9 serving(s)
Number Of Ingredients 10
Steps:
- Cut off tops of garlic heads and place each head on a small square of foil set on a baking sheet. Top each head with 1 tsp oil and 1 tsp balsamic. Scrunch foil loosely around garlic heads and roast in a preheated oven until garlic is golden and very soft 45-60 minutes on 400. Let stand until cool. Separate cloves pinching each one to extract garlic. Discard the skins.
- In a medium saucepan, combine garlic, wine, water, white balsamic vinegar, and peppercorns. Bring to a boil over medium heat. Reduce heat and boil gently for 5 minutes. Cover, remove from heat and let steep for 15 minutes.
- Transfer garlic mixture to a dampened jelly bag or a strainer lined with layers of damp cheesecloth. Let drip 30 minutes. Measure 1 2/3 c of garlic juice. If you don't have the required amount add up to 1/4 c dry white wine or water.
- Meanwhile, prepare canner, jars and lids.
- Transfer garlic juice to a large deep saucepan. Stir in lemon juice and sugar. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. Stir in pectin. Boil hard, stirring constantly, for 1 minute. Remove from heat and quickly skim off foam.
- Quickly pour hot jelly into hot jars leave 1/4 in head space. Wipe rims and put lids and rings on.
- Place in canner, bring to boil and process 10 minutes.
HOT PEPPER GARLIC JELLY
Yield 6 half pints
Number Of Ingredients 6
Steps:
- 1 I begin by putting my jars and rings in a big pot of water on the stove and bring to a low boil. 2 Leave them boiling slightly till you are ready for them. 3 Have your jar flats ready on the counter along with a damp rag to wipe the rims of your jars after filling. 4 Put peppers, green pepper, garlic, vinegar and sugar in a large pot and mix well. 5 Bring to a boil, stirring often. 6 Boil for 5- 6 minutes. 7 Remove from heat and add Certo and stir. 8 Pour into 1/2 pint jars. 9 As soon as you fill a jar wipe the rim, put a flat in the ring and twist onto jar and invert jar on cloth towel to seal (heat from jar, ring and jelly should seal it). 10 Leave them on the counter for a while to finish sealing. 11 If you notice the peppers settling just give the jar a little shake every once in a while. 12 After they have cooled and sealed (you will not be able to push down on the flat at all) you can turn them over and tighten the rings again and you're done! 13 **NOTE FROM CHEF** One packet of liquid certo will work just fine, the jelly will "looser". I actually prefer it with one packet myself.
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ONION GARLIC PEPPER JELLY - SBCANNING.COM
From sbcanning.com
Ratings 5Servings 20Cuisine AmericanCategory Appetizer
- Prepare7 half pint jars, lids, andrings. Sterilize the jars and keep them in the hot water till it’s time forprocessing. Make sure to fill your water bath canner and get the water to asimmer. Prepare onions, peppers, and garlic.
- In a large stock pot stir together the wine, vinegar, onion,garlic, black pepper, crushed peppers and sure-jell.
- On a dishtowelplace your hot jars and using your funnel, ladle to fill to 1/4"headspace. Remove air bubbles and refill to the proper headspace with themixture if necessary.
- Make sure your rack is on the bottom ofthe canner and place the jars in the water bath making sure that the watercovers each of the jars by 1 to 2 inches. Add hot water to the canner if itdoesn't measure up.
RED PEPPER GARLIC JELLY RECIPE - MELISSA K. NORRIS
From melissaknorris.com
5/5 (3)Estimated Reading Time 4 minsCategory CondimentTotal Time 24 mins
- Prepare hot water bath canner and begin to warm water. Wash and rinse jars in hot soapy water right before filling with hot jelly so the glass is warm.
- Place peppers, garlic, and vinegar in a sauce pan. Add calcium water and stir well. Measure ½ cup of sugar into a bowl with pectin and combine.
- Bring sauce pan contents to a boil. Add pectin-sugar and stir vigorously for 2 minutes. Add remaining sugar and stir until dissolved. Return to a boil and remove from heat.
- Fill warm jars with red pepper garlic jelly within a ¼ inch from the top. Wipe rims clean and put on lids and bands.
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