Sweet Hot Pepper Jelly Recipes

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.

Steps:

• Place vinegar and peppers in a blender; cover and puree. Add 2 cups sugar; blend well. Pour into a Dutch oven. Stir in remaining 4 cups sugar; bring to a boil. Strain mixture and return to pan. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin and food coloring if desired. Continue to boil 1 minute, stirring constantly. Remove from the heat; skim off foam. Ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool., Serve with cream cheese on crackers.

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.

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.