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
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 :
PEPPER JELLY
I love pepper jelly. This recipe is a mix of sweet and heat. My favorite way to use it is: Pour some pepper jelly over a block of cream cheese and serve with crackers. You can't get any easier than that for an appetizer and it has always been a crowd pleaser. I like to have both items on hand, just in case I have unexpected guests. This recipe makes 3 cups of pepper jelly and it will keep in the refrigerator for up to 3 months. It also makes a great hostess or neighborly gift!
Provided by LifeIsGood
Categories Jellies
Time 20m
Yield 3 cups
Number Of Ingredients 6
Steps:
- Stir together the peppers, sugar and vinegar in a saucepan over medium-high heat.
- Bring to a boil, stirring, until the sugar is dissolved.
- Stir in the pectin and cook for another 1 to 2 minutes.
- Remove from the heat.
- Let cool until slightly thickened.
- Ladle into sterilized jars (peppers will float to the top, so stir the mixture before transferring to the jars).
- Keep covered in the refrigerator for up to 3 months.
Nutrition Facts : Calories 804.5, Fat 0.1, Sodium 7, Carbohydrate 204.2, Fiber 1.8, Sugar 201.8, Protein 0.5
PEPPER JELLY GRILLED CHEESE
Steps:
- Spread one side of each slice of bread with the butter, then build on the opposite side. Spread the cream cheese on one slice of bread, followed by the pepper jelly; top with the ham slices. Place the Muenster cheese on the other slice of bread. Place both slices butter-side down on a nonstick skillet over low heat. Cook until the bottoms are golden and the cheese has melted, 8 to 10 minutes. Sandwich the slices together and serve.
PEPPER JELLY TARTS
Make and share this Pepper Jelly Tarts recipe from Food.com.
Provided by andypandy
Categories Cheese
Time 25m
Yield 3 per person, 30 serving(s)
Number Of Ingredients 6
Steps:
- Combine the cheese, butter, paprika, cayenne in a mixing bowl and beat until smooth.
- Add the flour, combining with a fork until it forms a nice ball of dough.
- Roll into small balls and place each into tart tin.
- You should get at least 30 tarts.
- Press each ball with fingers to shape tart shell bottom and sides.
- Spoon 1 teaspoon jelly into each mini tart.
- Bake 400 degrees for 10 minutes OR until golden.
- Cool in pans five minutes, then remove from pans to a wire cooling rack.
- Serve warm or at room temperature.
- Variations:.
- You can also put in a tiny cube of cream cheese than the hot pepper jelly.
- Or tiny pieces of Brie cheese rinds removed than top with the pepper jelly, another element of tang.
- We also have placed a tiny cube of cream cheese and placed in some raspberry seedles jam on top. ( the crust gives the heat and then the jam gives a touch of sweetness.).
Nutrition Facts : Calories 92.8, Fat 5.6, SaturatedFat 3.5, Cholesterol 16, Sodium 70.9, Carbohydrate 8.6, Fiber 0.2, Sugar 3.9, Protein 2.4
PEPPER JELLY
I adapted this pepper jelly from two separate recipes by Liana Krissoff and Elise Bauer. This recipe doesn't use commercial pectin, instead you make a juice out of Granny Smith apples, plums, and cranberries. The apples and cranberries provide the pectin, and the plums give the jelly a nice color. The fruits also give the jelly a great flavor, which I think makes this jelly a bit more special than the usual pepper jelly. This jelly can be made as hot as you like. If you don't want it to be hot at all, just leave out the jalapenos. The amount I have listed here, 1/2 cup of chopped jalapenos, makes a jelly which is mildly hot, by which I mean you will be able to tell that there are jalapenos in it, but I think it would still be edible by most people. It is not the kind of hot that die-hard chile heads seek out. If you would like your pepper jelly to be hotter, you can increase the amount of jalapenos, or you can use a hotter chile, such as a habanero. I prefer to use ripe, red jalapenos for this jelly, but you can usually only find unripe, green jalapenos in the store. It is OK to use green jalapenos if that is all you can find. N.B. jalapenos and other peppers can vary quite a bit in their heat level. I grow my own jalapenos, and they are considerably hotter than those which you can buy at the grocery store. Before you make this jelly, taste one of your jalapenos - taste a piece from the part of the pepper near the seeds. Gauge the heat level and adjust the amount of jalapenos in the recipe according to the heat level you desire in your jelly. You will need to use the cold plate test to check the set of this jelly; I have included the instructions for this below. Cooking time includes processing time.
Provided by xtine
Categories Jellies
Time 2h
Yield 5 half pints
Number Of Ingredients 10
Steps:
- Cut the apples into eighths - do not remove the cores or the seeds, you need these to supply pectin.
- Slice the lemon - the whole lemon, do not discard the rind, pith, or seeds.
- Place the apples, jalapenos, red bell pepper, plums, cranberries, and lemon in a large stock pot with the vinegar and water. Bring to a boil, then reduce heat to medium-low and simmer for 30 minutes.
- Strain the apple mixture through a very fine sieve or a jelly bag. If you want a clear jelly, do not press down on the mixture or squeeze the bag. If you don't mind a cloudy jelly, you can press or squeeze all you like.
- Let the mixture drain for at least 30 minutes or as long as overnight, if you like. After the mixture has finished straining, measure out 6 cups of juice. If you don't have 6 cups of juice, add water to the juice to make 6 cups.
- If you have more than 6 cups of juice, freeze it to use later. Do not try to make more than the amount called for in this recipe, or you may not be able to get the jelly to set.
- Place 3 small saucers in the freezer - you will use these to check the set of the jelly.
- Pour the 6 cups of juice into a preserving pan. If you do not have a preserving pan, use the widest pan you have. The wider the pan, the more quickly moisture will evaporate from the mixture, and this is what you want when you are making jelly or jam.
- Add 4 1/2 cups sugar and the butter to the juice in the pan (the butter is to reduce foaming). Bring to a boil over high heat, stirring to dissolve the sugar.
- Cook over medium-high heat for 20 minutes.
- After 20 minutes of cooking, check the set (it may take up to 30 minutes of simmering over medium high heat for the jelly to reach the set stage - it depends on what kind of pan you are using and how high of heat you are using).
- Use the cold plate test to check set: take the pot of jelly off the heat (if you don't remove the jelly from the heat while you check the set it could over-cook and become rubbery or hard, if the jelly is indeed already set) .
- Place a drop of the jelly mixture on one of the saucers you've kept in the freezer, & place the plate back in the freezer for 1 minute. After 1 minute, take the saucer out of the freezer and nudge the drop of jelly with your finger. If it "wrinkles" when you nudge it with your finger it is done. If the jelly is not set, continue cooking over medium-high heat, checking the set again every 5 minutes.
- When the jelly is set, ladle it into sterilized canning jars, leaving 1/4" headspace. Wipe the rims of the jars with damp paper towels to remove any jelly which got on the rims or the threads. Place the lids and the bands on the jars, just tightening the bands fingertip tight.
- Process in a boiling water bath for 5 minutes, then remove and let sit, undisturbed, for at least 12 hours before checking seals. It is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening, completing the seal. While the jars cool, you will hear a "plink" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar. After 12 hours have passed, remove the bands and check the lids - press down in the center of the lid. If you cannot push the lid down any further, the jar is sealed. If the lid "gives" a bit, and you can push it down, the jar did not seal. You can either put the band back on the jar, and reprocess it for another 5 minutes, or you can just put it in the fridge and use it within 3 months.
Nutrition Facts : Calories 1049.8, Fat 1.2, SaturatedFat 0.2, Cholesterol 0.2, Sodium 22.2, Carbohydrate 261.7, Fiber 15.4, Sugar 239.3, Protein 2.1
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