Gg Emilys Green Pepper Jelly Recipes

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EMILY'S HOT PEPPER JELLY

Hot pepper jelly. Not real hot, but it has a little zip. This is great spooned over cream cheese and eaten on crackers.

Provided by papergoddess

Categories     Jellies

Time 30m

Yield 6-7 pints

Number Of Ingredients 7



Emily's Hot Pepper Jelly image

Steps:

  • Measure sugar into separate bowl and set aside.
  • Seed and chop peppers.
  • Place in heavy stainless saucepan.
  • Add vinegar and pectin, and butter or margarine.
  • Bring to a full rolling boil.
  • Add sugar- bring to full boil again, and boil for 1 minute.
  • Ladle into sterilized pint jars.
  • Place in hot water bath for 5-10 minutes.

Nutrition Facts : Calories 739, Fat 0.7, SaturatedFat 0.3, Cholesterol 0.8, Sodium 39.1, Carbohydrate 188.4, Fiber 3.9, Sugar 170.6, Protein 1.3

2 cups red peppers
2 cups green peppers
10 large jalapeno peppers
1 cup vinegar
1/2 teaspoon butter or 1/2 teaspoon margarine
1 box sure-gel fruit pectin
5 cups sugar

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



Pepper Jelly image

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

1 ½ cups finely chopped green bell pepper
1 ½ cups distilled white vinegar
6 ½ cups white sugar
3 ounces liquid pectin

GREEN PEPPER JELLY

Make and share this Green Pepper Jelly recipe from Food.com.

Provided by skat5762

Categories     Jellies

Time 22m

Yield 2 jars

Number Of Ingredients 9



Green Pepper Jelly image

Steps:

  • Combine ground peppers and their juices with sugar and vinegar in 4 qt.
  • casserole.
  • Cover.
  • Microwave on High 12 minutes, stirring once.
  • Mixture must boil.
  • Let stand 5 minutes.
  • Add pectin and food coloring.
  • Mix well.
  • Pour into hot sterilized jars, seal with lids and store in refrigerator.
  • Pour jelly over cream cheese and serve with crackers.

Nutrition Facts : Calories 3232.2, Fat 39.2, SaturatedFat 22, Cholesterol 125, Sodium 434, Carbohydrate 731.9, Fiber 5.9, Sugar 692.6, Protein 8.1

2 jalapeno peppers
2 green bell peppers, seeded
6 cups sugar
1 1/2 cups apple cider vinegar
6 ounces liquid pectin
2 -3 drops green food coloring, if desired
1 (8 ounce) package cream cheese
1 cup jelly
cracker

GG EMILY'S GREEN PEPPER JELLY

Provided by My Food and Family

Categories     Recipes

Time 1h

Number Of Ingredients 5



GG Emily's Green Pepper Jelly image

Steps:

  • Combine green sweet peppers, hot peppers, sugar and vinegar. Bring to boil, let boil 10 minutes.
  • Remove from heat, add Certo, mix well.
  • Return to heat, bring to full boil. Remove immediately, Let stand 5 minutes.

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

1 cup sweet peppers (green bell peppers), ground and blended
1/3 cup hot peppers (jalapenos)
6 1/2 cups sugar
2 cups cider vinegar
1 pouch Certo (liquid pectin)

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HOW TO MAKE GREEN PEPPER JELLY IN ONLY 8 EASY STEPS

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Estimated Reading Time 7 mins
  • Prepare the Peppers. Start the process of making pepper jelly by washing the peppers. Allow cool water to run over them while you gently rub the surface of the peppers with your hand.
  • Pull Out the Food Processor. Once the peppers have been dried, cut them into smaller pieces to make it easier for the food processor to finish the job.
  • Put It to Bed. When the pepper mixture has been thoroughly mixed with the apple juice, cover it with a lid or piece of aluminum foil. Place the covered bowl in the refrigerator and allow it to stand uninterrupted overnight.
  • Juice the Pepper Mixture. The birds are chirping. It’s a beautiful morning. But it’s also time to check your pepper mixture in the fridge. Remove the mixture from the fridge and place a cheesecloth or jelly bag over a colander.
  • Create the Jelly Mixture. Once the juice has been strained, pour it into a sauce pot along with the pectin and salt. Bring the mixture to a boil but be sure you stir the mixture constantly to deter sticking.
  • Give it a Bath. Be sure to clean and sanitize your canning jars, lids, and rings prior to canning. From there, put the hot jelly mixture into hot jars.
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  • Label and Store. After the 24-hour waiting period, check your jars. Each lid has a raised button in its center. When you run your finger over the top of the cap, it should feel smooth.
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