How to Make Pepper Jelly | Get Cookin' | Allrecipes.com
In this video, Nicole shows you how to make homemade pepper jelly. This southern staple recipe uses diced bell peppers and jalapeños to make a sweet and tangy jelly spread. After stirring and boiling the peppers in a sauce pan with apple cider vinegar, fruit pectin, and sugar, add the mixture to sterilized glass containers. Once the jars have been sealed, let them sit in the simmering water to finish the process. Whether it’s spread on a cracker or a burger, this multi-purpose jelly should be in every kitchen.
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0:00 Introduction
0:09 Prepping the Peppers
0:55 Sterilizing the Jars
1:19 Making the Jelly
2:00 Canning the Jelly
3:30 The Perfect Bite
4:34 Bloopers
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How to Make Pepper Jelly | Get Cookin' | Allrecipes.com
Hot Pepper Jalapeno Jelly Recipe
Hot Pepper Jalapeno Jelly Recipe
Make this spicy, sweet, perky pepper jelly from scratch with our easy classic canning recipe!
GET THE RECIPE by clicking the link below:
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Peach Jalapeño Jam
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The sweetness of the peaches and spiciness of the jalapeños make this a winning combination - all in jam form! It's a late-summer treat perfect for so many uses!
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INGREDIENTS
- 3 1/2 pounds peaches
- 3 1/2 cups sugar
- 3 tablespoons lemon juice
- 2 tablespoons apple cider vinegar
- 4 jalapeños, seeded and diced
- 1 4-inch sprig rosemary
INSTRUCTIONS
To easily peel peaches, blanch in boiling water for 30 seconds. Remove from water and place directly in ice water. Chill 5 minutes and remove.
Discard peach skins then cut peaches into thin wedges and discard pits.
In a large heavy-bottomed pan, combine the peaches, sugar, lemon juice, vinegar, jalapeños, and rosemary. Bring to a rolling boil and turn to a simmer. Simmer for 5 minutes.
Remove from heat and cool for 10 minutes.
Skim off any foam sitting on top of the mixture and discard. Press a piece of parchment paper directly on the peaches. Cover and chill 4-6 hours.
After the mixture has rested, strain the liquid from the peaches. Remove and discard the rosemary.
Return the liquid to the pan and bring to a boil. Boil until the temperature registers 220-225 degrees.
Add strained peaches and jalapeños back to the liquid and continue to boil for 5 minutes.
Remove from heat and either can in a water bath ( or keep in the refrigerator for up to 2 months. Alternately, this can be frozen for up to one year.
Spicy Jalapeno Jam
#shorts #jalapeno #spicyfood #chilioil #pepperjelly
RECIPE:
1c Jalapenos (chopped/food processor)
1c Sugar
1tbs Ginger (chopped/food processor)
1/4tsp Salt
2-4tbs Vinegar/Lime Juice
- Combine chopped jalapenos and sugar, and let macerate for 10 minutes
- Bring to a boil, reduce liquid by 1/2
- season with vinegar/lime juice to your liking
- cool down, eat on bagel/toast (:
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Jalapeno Jelly // Garden To Pantry
Jalapeno Jelly // Garden To Pantry
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How To Make Jalapeno Pepper Jelly - It's Easy And Delicious
How To Make Jalapeno Pepper Jelly - It's Easy And Delicious! This is by request from my Baby Back Ribs with Jalapeno Jelly Glaze video. Thank you to all that requested this. Jalapeno jelly is really easy to make and a great way to use up jalapenos from the garden. I used a water bath canning method, but if you just make a small batch you can place it in the fridge for months. And you can make this jalapeno jelly to the heat level of your choice by using the amount of jalapenos that you desire. I hope you make it, it goes great on just about anything! Add it to cream cheese for an amazing dip! Top your pork chops, or ribs like I did. Or just eat it on toast, the options are unlimited.
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Ingredients:
6+ jalapenos depending how hot you want it
1 16oz bag of Sweet Mini Peppers (you can use bell peppers)
1 Box Sure Jell but buy 2 just in case
5 cups white sugar
1 cup apple cider vinegar
Directions:
1) I remove seeds and membranes from the jalapenos and sweet mini peppers and rough chop, then mince in a food processor. I find a mince is better than a small dice and a lot easier.
2) Add minced peppers to a pan and 1 cup apple cider vinegar and bring to a hard boil.
3)Once you have a hard boil, add your Sure Jell packet and boil for 1 minute just as the directions in the Sure Jell box says.
4) Add in 5 cups of sugar and stir constantly as to not let the sugar burn.
Bring to a boil and let boil for about a minute and check with a frozen spoon to see if it starts to firm up.
5) Turn off flame and ladle the jelly into sanitized warm jars.
6) Wipe the lids with a paper towel and white vinegar to get any jelly off the rim of the jar and place the lids on and tighten.
7) Place jelly jars into your water bath and boil for the amount of time according to your elevation. Google it!
8) Let cool to room temperature and place in fridge overnight.
Enjoy!
If your jelly didn't firm up, and you didn't fix it, it can be fixed or you can just use it as a glaze or sauce, it will still taste amazing!
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