Sweet Heat Pepper Jelly Recipes

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SWEET HOT PEPPER JELLY

I have been making this for years, and people always request the recipe. It's easy to make, and perfect for holiday gift-giving. The heat depends on what kind of peppers you use, I love to throw a mix of chili peppers and get the nice heat at the back end when you eat it. Enjoy!

Provided by The Big Cheese

Categories     Jellies

Time 35m

Yield 7 half-pint jars

Number Of Ingredients 5



Sweet Hot Pepper Jelly image

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.

Nutrition Facts : Calories 683.7, Fat 0.1, Sodium 5.3, Carbohydrate 174, Fiber 1.1, Sugar 172.1, Protein 0.3

2 medium green bell peppers
assorted fresh hot chili pepper
1 1/2 cups apple cider vinegar
6 cups sugar
6 ounces liquid pectin or 2 (3 ounce) packets liquid pectin

SWEET HEAT PEPPER JELLY

I had always wanted to make a pepper jelly with my homegrown beauties, especially since the Tabasco and Scotch Bonnets have a decent, fruity flavour to them in addition to searing heat. A simmer in apple juice draws out the acidic, slightly bitter notes and makes them disappear, and by using Pomona's Pectin I was able to use just enough sugar to call the works a "jelly" while preventing the batch turning into hellfire candy.

Provided by YummySmellsca

Categories     Jellies

Time 35m

Yield 2 1/4 cups, 18 serving(s)

Number Of Ingredients 7



Sweet Heat Pepper Jelly image

Steps:

  • Combine apple juice and minced peppers in a pot. Bring to a simmer and cook for 20 minutes.
  • Add the lemon juice and calcium water to the pot and bring to a boil.
  • Whisk together the sugar and pectin and add to the boiling mixture, stirring well.
  • Cook 1 minute, stirring constantly.
  • Process 10 minutes in a waterbath or store in the fridge up to 1 month.

Nutrition Facts : Calories 43.4, Fat 0.1, Sodium 1.6, Carbohydrate 11, Fiber 0.1, Sugar 10.3, Protein 0.1

2 cups unsweetened apple juice
1 scotch bonnet pepper, seeded and minced (or habanero)
1 tabasco hot pepper, minced
2 tablespoons white wine vinegar
2 teaspoons calcium water (in the Pomona's Pectin box)
2/3 cup sugar
2 teaspoons pomona's pectin

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



Pepper Jelly image

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

1/2 cup red bell pepper, very finely chopped
1/2 cup green bell pepper, very finely chopped
1/4 cup jalapeno pepper, very finely chopped (seeds and ribs left in if you like it hot, or seeds and ribs removed if you like it milder)
3 cups sugar
3/4 cup cider vinegar
1 (3 ounce) package certo liquid pectin

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