How To make Pats Hot Pepper Jelly
1 c BELL PEPPERS SEEDED/CHOPPED
1/3 c JALAPENO PEPPERS SEED/CHOP
1 1/2 c CIDER VINEGAR
6 c SUGAR
5 dr GREEN FOOD COLORING
1 pk BOTTLE OR PKG OF PECTIN
Place both peppers in a blender container with 1 cup of vinegar,blend smooth. Pour into a large,heavy-bottomed pan. Rinse blender container with the remaining vinegar & add to pan. Follow directions included with the pectin product regarding when to add sugar & pectin. With liquid pectin, you stir in the sugar; bring mixture to a boil that can not be stirred down over medium-high heat. Remove from heat and let stand 5 min. Skim foam from top of mixture & discard. Stir in liquid pectin & food coloring. Immediately pour jelly into containers. Seal or refrigerate until used. Serve with crackers and cream cheese or cheddar cheese. Note: To make jelly hotter, blend jalapeno seeds with the peppers.
How To make Pats Hot Pepper Jelly's Videos
How To Make Ghost Pepper Jelly
Farmer George shows you how to make some SPICY but still sweet pepper jelly using one of the hottest peppers in the world! Ingredients and directions below.
Tools:
• 3 four-ounce jelly jars with bands and lids (I measured the ounces and it was actually 4oz)
• Large pot
• Large bowl
• Sharp knife
• Cutting board
• Food processor
• Large saucepan
• Wooden spoon
• Ladle
• Tongs
• Measuring cup
Ingredients:
• 10-20 ghost peppers (substitute other types of peppers based on heat preference)
• 5/8 cup apple cider vinegar
• 1.25 tablespoon Ball Real Fruit Low or No-Sugar Pectin (in this video I used 1.5 tablespoon and I think it was too much)
• 1 cup sugar
• 1/2 cup honey
Jar sterilization:
1. Fill large pot with COLD water and place jars inside. If you place cool jars in boiling water, there is a chance they’ll shatter
2. Turn heat to HIGH
3. Once at a rolling boil, start a 5-minute timer
4. After 5 minutes have passed, the jars are sterile
5. Remove jars using tongs and set aside
6. Wash jar bands and lids in hot, soapy water. Rinse and set aside with jars
7. Turn down water in pot to simmer and cover while starting the cooking process. You will need to keep this water at a simmer until ready to process the jars later
Cooking instructions:
1. QUARTER, de-seed and de-vein peppers
2. Coarsely CHOP peppers in a food processor
3. COMBINE peppers and vinegar in a large saucepan and turn heat on HIGH
4. Gradually STIR in pectin. At this point, do not stop stirring until cooking is finished
5. ADD sugar and honey and stir to combine
6. Return mixture to full boil
7. Once at a full boil, start a timer for 3 minutes
8. After 3 minutes have passed, remove saucepan from heat
9. LADLE jelly into jars with ¼ inch room headspace
10. Wipe jar rims and tops. Place tops and bands and tighten to fingertip tight
Jar Processing:
1. The large pot should still be at a simmer
2. Use tongs to place jars in the water bath immediately
3. After placing jars in the water bath, crank the heat and COVER pot for 10 minutes
4. When 10 minutes have passed, take off top and turn down to a simmer for 5 more minutes
5. After 5 minutes, remove jars and cool for up to 24 hours. It took me 18 hours and they were fine
6. Once tops on jars have clicked and there is no play in the tops, they’re ready to be stored for up to a year in a cool, dark place.
Canning Pepper Jelly • Fill Your Pantry
Pepper Jelly
bell peppers- 6- any colors you choose
Jalapeños- I did 4 but add to your desired heat
Pectin- 2 packages
Sugar- 10 cups
Apple cider vinegar- 2 cups
How to make Red Jalapeño Pepper Jelly
Here is an easy step by step how-to for making Jalapeno Pepper Jelly. Never Buy Again! This Red Jalapeño pepper jelly is good stuff. More recipe to come that will feature this Pepper Jelly.
1 large red bell pepper
1 large green bell pepper
10 Red Jalapenos
1 cups apple cider vinegar
1/2 cup White Vinigar
1/2 teaspoon salt
6 cups granulated sugar (see note)
1 3-ounce pouch liquid fruit pectin (like Certo)
1. Cut and clean all peppers. Remove the seeds and all white parts of the peppers.
2. Add peppers to the food processor and pulse until finely chopped. If you don’t have a food processor you can cut by hand.
3. This step is optional. Cook peppers part way.
4. Add your vinegar, salt and sugar.
5. At a rolling boil for 10 minutes add pectin and cook 1 more minute.
6. while still hot put in your jars or storage container.
7. Eat and repeats step #1
#320 HOW TO MAKE JALAPENO CRANBERRY JAM
I'm sharing another great spicy jam....cranberries and jalapenoes marry to make a delightful treat! Come on in and see how it's done!
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Gay Jordan
PO Box 1221
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Jalapeno Pepper Jelly - Ep 77
Fig & Habanero Jam/Scotch Bonnet Pepper Jam - How to Make Fig Jam
We had so many figs this year, so we decided to make some Fig Habanero Jam! It was so good that I wish we had made a lot more.
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