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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#JalapenoJelly #ManKitchenRecipes #HomeMade
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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Pepper Jelly: Preserving the Harvest
This is one of my favourite recipes to use my pepper harvest. It is a delicious treat and friends and family are always delighted to receive a jar as a gift.
This year I added a few Sugar Rush Peach Peppers to the recipe to give it an extra kick. It added a slight back of the throat heat, but I would double the amount next time. This recipe is from the Creative Cook's Kitchen recipe collection. I can not find this company online so I cannot leave a link. I will include the recipe below. The recipe below is as it is written on the recipe card.
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My Pepper Preserving videos:
Sweet Pepper Jelly
8 Canning Jars (8 Ounce capacity each)
2 large red bell peppers
1 large green bell pepper
2 Cups cider vinegar
1 box (1 3/4 ounces) powdered fruit pectin
6 Cups sugar
Special Aids
8 quart pot or stock pot
instant read thermometer
ladle
Prepare and Sterilize Jars according to safe canning practices.
1. Using a sharp knife, remove the seeds from the bell peppers. Cut peppers into 1 inch pieces
2. In a food processor fitted with a metal blade, process the pepper pieces until they are finely chopped, less than 30 seconds
3. In an 8 quart heavy bottomed pot, combine chopped peppers, vinegar and pectin, Bring the mixture to a boil over medium high heat; boil for 1 minute
4. Add sugar, stir until blended. Return mixture to a rolling boil over medium-high heat; boil until the mixture registers 220 degrees F on an instant read thermometer, 6-10 minutes.
5. Using a ladle, fill the sterilized jars to within 1/4 inch of the top
6. Place the 2 piece lid on each jar and screw until almost tight. Let jars cool undisturbed. When completely cool tighten the outer part of the lid; tap the lid to make sure the jar has sealed (the lid shouldn't pop) If the jar hasn't sealed within 24 hours, store it in the refrigerator or use it right away. Store sealed jars of jelly in a cool, dark place for up to 1 year.
Variation: To make a spicy version of this jelly- add 3 or 4 chopped jalapeño peppers to the mix to turn ups the heat, try super-hot habaneros or scotch bonnets.
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Tips and Tricks to make Pepper Jelly with Sandra ~ No Measurements because it's Family Secret Recipe
Learn how to make delicious pepper jelly, the way I make it, with no steps skipped. I will show you tips and tricks to make your own. 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.
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Red Pepper Jelly ~ Canning Jelly Hot & Spicy
Today we show you how to make Christmas Gift idea ~ Red Pepper Jelly ~ Canning Jelly Hot & spicy Oh yea! Canning Jelly....
The original recipe comes from Kelsey Nixon... I change a couple of things.. It is Spicy but not too Spicy...If you like jelly you will love this recipe.. I could eat it every meal..Oh yea!
Ingredients
10 Fresno Peppers (Stems removed)
1 Large Bell Pepper seeded and chopped
3 cups Sugar
2 Cups Apple Cider Vinegar
1/2 Package of Powdered Pectin ( Sure Gel 4/15 oz)
Prepare as shown
CANNING Pepper Jelly | How To | Recipe
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