How To make Pepper Jelly
3 1/2 c Sugar
1 c Cider vinegar
3/4 c Sweet pepper slices
1/2 c Hot pepper slices
1 Packet (1/2 bottle) Certo
-liquid pectin Simmer sugar, vinegar and peppers very slowly for 10 minutes stirring to be sure all sugar is well dissolved. Turn off heat and let stand for 30 minutes. Bring to a boil and add Certo. Boil 1 minute. Cool and stir with non-metal spoon 5 minutes. Check that it comes of the spoon in a ribbon or sheet. If not, cook it a bit more. Pour into jars and seal, or pour into freezer containers and freeze (that's what I do). Note: the peppers are seeded and sliced 1/4 inch thick with a knife or on a mandoline, for a marmalade effect. I like to use red and yellow peppers for color, or all green. Mixing red and green isn't as pretty as you might think it would be, as it makes the jelly browner. I have substituted home made pectin, which seems to work fine, if it is the same consistency as the Certo. It just tends to be pinker. I make that by boiling apple skins and cores in as little water as possible, with a lid on, and then cooling it and pressing the juice out through a sieve and saving it in a bottle in the fridge till I have enough. How much is enough? About a cup of the home made pectin, as I recall. If the stuff doesn't jell right I save it in the fridge, then later add more pectin and more sugar and cook it until it sheets right. --Helen Fleischer
How To make Pepper Jelly's Videos
Habañero Jelly Recipe: How to Make and Can Spicy Pepper Jelly at Home
Discover the perfect solution for a surplus of garden peppers with this Habañero Jelly recipe! Try spreading this spicy pepper jelly on freshly baked bread paired with a soft cheese. While the recipe accommodates any hot pepper variety, we personally adore the vibrant color and bold kick that Habañeros bring to the table. Turn your pepper surplus into a culinary delight with our easy-to-follow steps for making and canning this flavorful Habañero Jelly at home.
Ingredients
3/4 lb. habañero pepper
2 cups apple cider vinegar, divided
6 cups sugar
2 (3 ounce) envelops liquid pectin
Directions
1. After removing stems and seeds from habañeros, puree in food processor with 1 cup cider vinegar.
2.Combine puree, additional 1 cup cider vinegar, and sugar in large saucepot. Bring to a boil; boil 10 minutes, stirring constantly.
3. Stir in liquid pectin. Return to a rolling boil and boil hard 1 minute, stirring constantly. Remove from heat.
4. Skim foam, if necessary, and stir in a few drops of food coloring, if desired.
5. Ladle hot jelly into hot jars, leaving 1/4 inch headspace. Adjust 2 piece caps. Process 10 minutes in a boiling water canner.
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CANNING Pepper Jelly | How To | Recipe
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Making Pepper Jelly
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Thanksgiving Manual: Pepper Jelly
Kick the cranberry sauce can and bring fresh textures and flavors to the table with this relish alternative. Learn about how to make Sweet and Spicy Pepper Jelly right here:
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Thanksgiving Manual: Pepper Jelly
Ghost Pepper Jelly - Chili Pepper Madness
A simple, spicy, easy-to-make recipe for ghost pepper jelly with sugar, pectin, and lots of fresh ghost peppers. Perfect as a spread but also as a starter glaze or sauce. You'll get some very good heat with this jelly recipe. Lots of ghost peppers! Bring on the heat!
CHAPTERS:
0:00 Spicy Ghost Pepper Jelly
0:36 Pepper Prepping
0:53 Into the Pan
1:10 Simmer & Strain
1:18 Pectin & Boil
1:24 Jarring
THINGS YOU’LL NEED:
1/2 pound ghost peppers chopped (about 20-30 ghost peppers)
4 cups granulated sugar
1 1/4 cups cider vinegar
1/4 cup lime juice
1 teaspoon salt
3 ounces liquid fruit pectin
4 drops of red food coloring if preferred - NOTE: I didn't use any for this recipe.
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I had so much fun making this! What other videos would you like to see?
-Mike
#spicyfood #ghostpepper #spicy #recipevideo #spicyrecipe
Rainbow Pepper Jelly | Easy Canning Recipe | Garden | Jam | Presto Water Bath and Pressure Canner
Marie shares today our tasty recipe for pepper jelly, including water bath canning! With three different colors of bell peppers, plus jalapenos, this jelly is beautiful, tangy, and delicious!
PRESTO PRESSURE CANNER LINK:
Ingredients:
5 red bell peppers
5 yellow bell peppers
4 green bell peppers
***You need a total of eight cups chopped bell peppers all together***
15 jalapeno peppers
***You need a total of 2 cups chopped jalapenos all together***
2 1/2 cups apple cider vinegar
6 tablespoons Ball Real Fruit Low or No Sugar Needed Pectin
4 cups organic sugar
2 cups raw honey
1 teaspoon Redmond's real salt
Instructions:
*Chop and deseed all peppers
*In a large saucepan add peppers, apple cider vinegar and pectin.
*Bring mixture to a full rolling boil. Boil one minute, stirring consistently.
*Add sugar and raw honey. Continue to stir and bring back to a hard boil for 3 minutes. Remove from the heat and stir in the salt. If there is any foam you can skim it off now.
*Prepare 16 half pint jars.
*Prepare water bath canner or Presto Digital Canner.
*Fill jars with hot jelly, leaving a 1/4 inch of headspace. Wipe the rims of the jars with vinegar. Screw lids unto the jars and tighten gently.
*Water bath can for 15 minutes.
Enjoy!
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