How to Make Pepper Jelly - Low Sugar - Without Any Special Canning Equipment
How to to make low sugar pepper jelly without any special canning equipment using just the basic equipment you already have around your kitchen. This is my favorite way to preserve my garden fresh peppers, and makes for beautiful holiday gifts straight from the garden!
FREE growing guide, “Grow 3 Vegetables in 6 Weeks”:
Supplies I used to make this recipe: (thanks for helping me out by purchasing through these links!)
-Pomona’s Universal Pectin (2 pack):
-8 ounce Ball Canning Jars (set of 12 with rings and lids):
-Canning Jar lids (12):
Link to original recipe: (I modified it some)
Ingredients:
4 cups of sugar
2/3 cups sugar
2 2/3 cups peppers
2 2/3 cups Apple Cider Vinegar
Pomona's Universal Pectin
1/2 tsp calcium powder combined with 1/2 cup water
3 tsp pectin
DON'T MISS THESE RELATED VIDEOS:
Pepper Freezing Tips:
Pruning Peppers:
How to Grow Peppers:
SUBSCRIBE:
WHERE TO FIND ME:
Instagram:
Facebook Page:
Pinterest:
Check out behind the scenes videos on CaliKim’s vlog
Watch CaliKim on Carbon TV:
FOR BUSINESS INQUIRIES: calikim@calikimgardenandhome.com
How to Can Pepper Jelly
Here's how to can pepper jelly.
Pepper Jelly
1 1/2 cups diced red bell pepper
1 1/2 cups diced green bell pepper
1 cup diced jalapenos
1 cup cider vinegar
1 pkg. sure jell (powdered type)
5 cups sugar
Mix together peppers, vinegar and sure jell. Bring to a rolling boil. Add sugar, bring back to a rolling boil and boil for exactly 1 minute. Remove from heat and can according to usual canning procedures leaving 1/4 headspace and water bath canning for 10 minutes. When the jars come to room temperature, shake them so that the peppers will be evenly dispersed through the jelly.
Jalapeno Jelly - Chili Pepper Madness
Do you love jalapeno jelly? I do! It's so much better when you make it at home. Here is a simple, easy-to-make recipe for jalapeno jelly that uses sugar, pectin, and fresh jalapeno peppers. Perfect for chicken, fish, or even morning toast, but also as a starter glaze or sauce.
CHAPTERS:
0:00 Super Easy Jalapeno Jelly
0:51 Chopping Jalapenos
1:03 Other Ingredients
1:23 Mixing / Simmering
1:28 Straining
1:32 Adding Pectin & Boiling
1:40 Jarring
THINGS YOU’LL NEED:
1/2 pound jalapeno peppers chopped
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 green food coloring if preferred - NOTE: I didn't use any, and you can see the jelly is still pretty green
GET THE FULL RECIPE:
YOU MAY ALSO LIKE:
SUBSCRIBE ►
CHECK OUT ALL OF MY BOLD AND ZESTY RECIPES ►
GET YOUR COPY OF ONE OF MY COOKBOOKS ►
SHOP:
FOLLOW ME ON:
Facebook:
Twitter:
Instagram:
Pinterest:
Website:
I had so much fun making this! What other videos would you like to see?
-Mike
#jalapeno #jalapenorecipe #jelly #homemade #spicyfood
Tips and Tricks to make Pepper Jelly, revisited ~ no measurements, Cranberry Orange Clove variety
Two seasons ago I uploaded my first tips-and-tricks video. Here, I revisit the topic.
Learn my tips and tricks to making delicious pepper jelly, with no steps skipped. I do not give measurements because my recipe is a family secret handed down to me from my grandmother, but the basic principles can be applied to your own cooking with pepper jelly.
Buy my delicious pepper jelly on my website:
Join our Facebook page:
Follow us on Instagram:
Thank you for supporting us!
~Sandra
Owner and Cook
Grey Goose Gourmet
536 Main St.
Wayne, Maine, 04284
Phone: (207) 557-2384 or (207) 685-3252
Email: greygoosegourmet@gmail.com
Recipe: Red Pepper Jelly
Red pepper jelly adds a sweet and spicy note to a cheese platter, or as a condiment to your favourite protein. And making your own is accessible to treat your family or as a hostess gift!
Get the recipe:
Red Pepper Jelly
Prep time: 10 min.
Setting time: 24 hr.
Total time 25 hr.
Yield: approx. 3 cups (750 mL)
3 red bell peppers, stems and seeds removed, coarsely chopped
1 green apple
2 1/2 cups (625 mL) sugar
1 cup (250 mL) apple cider vinegar
1/2 tsp (2 mL) red pepper flakes
1/2 tsp (2 mL) kosher salt
Directions:
1. Add peppers to food processor and pulse until finely chopped but not pureed.
2. Peel and core apple, but do not discard peel and core. Enclose peel and core in cheesecloth bundle tied with butchers twine. Set aside.
3. Dice flesh of apple. Place in heavy-bottomed medium saucepan, along with peppers, sugar, vinegar, red pepper flakes, salt and the reserved cheesecloth bag containing peel and core. Bring saucepan to a boil over high heat, then reduce heat to medium-low. Simmer gently, stirring often 45 to 50 min., or until liquid has reduced by about 2/3rds. (Watch carefully to avoid scorching, reduce heat if mixture begins to stick to bottom of pan.) To check for correct thickness, drop a spoonful if mixture onto a chilled plate -- it should hold a trail when your finger is dragged through.
4. Remove and discard cheesecloth bag. Pour hot jelly mixture into three 1-cup (250-mL) or six 1/2-cup (125-mL) canning jars. Apply sealing lids and screw on tops. Let stand for 24 hr. undisturbed at room temperature. Place in refrigerator. Keeps well, chilled, up to 3 weeks.
Appetizer ideas:
1. Top a cracker with Brie cheese, peach slice and a dollop of red pepper jelly.
2. Spread red pepper jelly on whole grain cracker. Top with thinly sliced prosciutto and arugula.
Top a crostini with hummus, grilled eggplant and red pepper jelly.
Subscribe to our channel:
For more cooking tips and recipes, visit:
Connect with us:
Facebook:
Twitter:
Instagram:
How to Make Hot Pepper Jelly ????????️ Great with cream cheese & Ritz crackers! PREPPER PANTRY #canning
This is the first video in the new Holiday Series, focusing on tasty, traditional foods that you can prepare and serve at Thanksgiving, Christmas, and New Year's. We love to eat Hot Pepper Jelly with cream cheese and Ritz Crackers as an hors d'oeuvre over the holidays, but it can also be used as a tasty way to dress up chicken or pork.
Here is a link to the steam canner in this video:
(affiliate)
INGREDIENTS
4 1/2 cups finely chopped bell peppers
1/2 cup chopped jalapeños (remove seeds if you don't want it too spicy)
1 1/4 cups apple cider vinegar
1 1/2 packages Sure-Jell
5 cups sugar
This recipe makes about a dozen 4 oz. jars or 6 half-pint jars.