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
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This is a step by step guide... How to make pepper Jelly... How to can pepper jelly... How to can vegetables... How to can food for preservation... How to preserve food in a food shortage...
Do you love peppers??? Well here is a recipe that is quick and easy to follow.... preserve your peppers!!!
How do you use pepper jelly? What are the 5 best ways to eat pepper Jelly? How to eat Pepper Jelly?
It is so scrumptious!! You can use it as a glaze on meat... eat it on toast... set out a block of cream cheese or pepper jack cheese with a jar of pepper jelly for your guests as a perfect appetizer!
Today we made Red Pepper Jelly, Green Pepper Jelly, and my favorite Rainbow Pepper Jelly! Not only does it taste Delicious but it make a spectacular decorative element in your home.... and what could be better than giving a jar of this as a gift???
This is a beautiful addition to any thanksgiving or Christmas dinner table!
MAke this pepper Jelly and let me know how it turns out!
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How to Use Pepper Jelly in your Menu
Pat Kiernan, founder of Stir It Up Cuisine, talks about many ways you can incorporate her pepper jellies into your menu for a pop of flavor without the fat. To book online, visit stiritupcuisine.com
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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USEFUL KITCHEN GEAR
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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
Signature Chefs of Orlando 77 - Jalapeno Pepper Jelly
Chef Cathy Boullosa of Cathy's Cajun Cuisines prepares a jalapeno jelly that goes well with more than you would imagine. Check out Cathy's Cajun Cuisines at
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.