Hot Pepper Jelly

[Missy2U]

I'm working on my Christmas list - one of the things I am planning on making is hot pepper jelly. It's not something I've made before, so would any of you have a good recipe to share?

[jimmysgirl424]

CERTO® Hot Pepper Jelly


Recipe Rating:

Prep Time: 30 min
Total Time: 2 hr min
Makes: about 7 (1-cup) jars or 112 servings, 1 Tbsp. each





1 medium green bell pepper, seeded and finely chopped (about 1 cup)
1 medium red bell pepper, seeded and finely chopped (about 1 cup)
6 medium jalapeño peppers, finely chopped (about 3/4 cup) (For hotter taste, leave in some seeds.)
1-1/2 cups cider or white vinegar
6-1/2 cups sugar, measured into separate bowl (Se tip below.)
1/2 tsp. butter or margarine (optional)
1 pouch CERTO Fruit Pectin
1 Tbsp. crushed red pepper (Use instead of jalapeno pepper seeds, if desired.) (optional)



BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
PLACE green, red and jalapeno peppers and vinegar in 6- or 8-quart saucepot.
STIR sugar into peppers in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
STIR in pectin quickly. Stir in crushed red pepper, if desired. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
LADLE quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)




KRAFT KITCHENS TIPS


How To
Measure Precisely: To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with a straight-edged knife.

CERTO« Remake Directions for Cooked Jam or Jelly
1. Prepare Jars2. Boil a jar on rack in large pot filled with water 10 minutes. Place a flat lid in saucepan with water. Bring to boil. Remove from heat. Let jar and lid stand in hot water until ready to fill with Trial Batch. Drain well before filling.Repeat this procedure with jars needed for remainder of batch.3. Prepare Trial Batch4. 1 cup your jam or jelly 3 Tbsp. sugar1-1/2 tsp. fresh lemon juice1-1/2 tsp. CERTO Fruit Pectin Measure jam or jelly into small (1-quart) saucepan. Bring mixture to full rolling boil ( a boil that doesn't stop bubbling when s5. Prepare remainder of batch.6. Do not try to remake more than 8 cups of jam or jelly at one time. If Trial Batch sets satisfactorily, follow recipe above, using the listed measures of sugar, lemon juice and CERTO Fruit Pectin for EACH 1 cup of jam or jelly. Measure7. For convenience in measuring larger amounts of sugar, lemon juice and CERTO:3 teaspoons = 1 tablespoon8 tablespoons = 1/2 cup16 tablespoons = 1 cupREMEMBER: If your jam or jelly still doesn't set, you can always use it as a g

[jimmysgirl424]

SURE.JELL® Hot Pepper Jelly


Recipe Rating:

Prep Time: 45 min
Total Time: 1 hr 5 min
Makes: About 6 (1-cup) jars or 80 servings, 1 Tbsp. each





2 medium red peppers, seeded, finely chopped (about 1-1/2 cups)
2 medium green peppers, seeded, finely chopped (about 1-1/2 cups)
10 large jalapeño peppers, seeded, finely chopped (about 1 cup)
1 cup cider vinegar
1 box SURE.JELL Fruit Pectin
1/2 tsp. butter or margarine (optional)
5 cups sugar, measured into separate bowl (See tip below.)



BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
PLACE peppers in 6- or 8-qt. saucepot. Add vinegar. Stir in pectin. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)




KRAFT KITCHENS TIPS


Handling Jalapeno Peppers
For hotter taste, leave in some of the jalapeno seeds. Protect hands with rubber gloves while preparing jalapeno peppers.

[jimmysgirl424]

Hot Pepper Jelly

INGREDIENTS:

4 large green bell peppers
1/2 cup fresh hot red peppers, about 12, OR 4 tablespoons crushed dried red pepper
7 cups sugar
1 1/2 cups white vinegar
green food coloring
2 bottles liquid pectin, (6 oz each)


PREPARATION:


In a large pot, place peppers that have been ground fine, (use juice and pulp), sugar and vinegar. Bring to a full boil; reduce heat to low and simmer 10 minutes. Add green food coloring and pectin. Stir well. Bring mixture to a boil over high heat; reduce heat and boil 1 minute. Remove from heat and pour mixture into hot dry, sterilized half-pint jars, leaving a scant 1/4-inch head space. Seal immediately. Process in a hot water bath for 15 minutes; remove jars and let cool upright.
Makes 8 pints.

[jimmysgirl424]

Double Hot Pepper Jelly



1/4 C. finely minced red chili peppers
3/4 C. finely minced green jalapeno peppers
6 1/2 C. sugar
1 1/2 C. distilled white vinegar
2 pouches (3 oz. each) liquid pectin


Sterilize 8 half pint jars; keep hot until needed. Prepare lids as manufacturer directs. In a large kettle, combine minced peppers, sugar and vinegar. Bring to a boil. Remove from heat; let stand 5 minutes. Using a metal spoon, skim off any foam. Increase heat to high. Return kettle to heat and bring back to a full rolling boil that cannot be stirred down. Stir in pectin and boil exactly 1 minute, stirring constantly. Remove from heat and ladle into hot jars, leaving 1/8 inch headspace. Wipe jar rims and seal with hot lids and screw bands. Invert jar 30 seconds, then stand upright to seal. Makes about 8 half pint jars.

VARIATION:
For a less assertive flavor, substitute sweet bell peppers for part of hot peppers.

TIP:
Wear rubber or plastic gloves while cutting hot peppers and do not touch skin or eyes. To mince peppers, using a sharp knife, cut off tops and slice lengthwise. Discard seeds and white membrane. Cut lengthwise in 1/8 inch strips, then cut very fine crosswise strips.

[ShannonGH]

Ooo, great idea Missy2u. I think my in-laws would love this!

jimmysgirl424, have you made any of the recipes you posted? If so, which one do you recommend? Thanks for posting them BTW!

[jimmysgirl424]

You are welcome!! :D Sadly, I have never learned how to make my own preservatives, jellies or jams. I did a recipe search for hot pepper jelly recipes on google and it came up with a ton of them.

[elladee]

Last summer I made one of the first two (Sure-Jell or Certo - I know it was from a pectin brand website). It was very good. I gave the jars out as Christmas presents and got rave reviews. I loved the combination of hot and sweet peppers.

The only issue I had was that it didn't gel enough. But then I have never gotten anything with added pectin to gel enough. They made it past the syrup stage, but not quite to the jelly stage, if you know what I mean.

I will definately be making more this year and will probably go with one of those recipes if I can't find anything I like better.

[Missy2U]

Thanks, everyone! I'll be trying this in the next few weeks (just to make sure it turns out ok - I don't want to experiment on my friends and family) - wish me luck!