CERTO HOT PEPPER JELLY RECIPES

Name: Hot Pepper Jelly
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 half pint jars
Ingredients: 2/3 cup hot pepper (this amount can vary according to what type of peppers used and how hot you want your jelly); 1 bell pepper; 1 1/2 cups white vinegar; 6 cups sugar; 8 ounces liquid Certo (2 packets); 1 teaspoon food coloring (red or green I use red for hotter jelly-green for milder jelly)

HOT PEPPER JELLY RECIPE - FOOD.COM

Hot Pepper Jelly Recipe - Food.com image

This is my signature jelly. I make it for everyone and every occasion. I have even made some and tinted purple for Dreamgoddess' daughters wedding. It is very easy and can be made as hot or as mild as you want. For really hot I use 4 habarnero peppers, for milder, use in the amount called for in recipe using your preference in peppers. I just throw the peppers in the blender in large chunks with the vinegar and let the blender to the chopping for me.

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 6 half pint jars

Number Of Ingredients 6

Ingredients

2/3 cup hot pepper (this amount can vary according to what type of peppers used and how hot you want your jelly)
1 bell pepper
1 1/2 cups white vinegar
6 cups sugar
8 ounces liquid Certo (2 packets)
1 teaspoon food coloring (red or green I use red for hotter jelly-green for milder jelly)

Steps:

Chop peppers and put in blender with vinegar.
Blend well and pour into large boiler.
Add sugar and mix well.
Bring mixture to a rolling boil and boil for 1 minute.
Remove from heat, strain through sieve and return liquid back to a boil.
Boil for 5 minutes.
Remove from heat.
Add Certo and food coloring quickly.
Put into 6 (1/2 pint) jars and seal.
I use heated seal method, where I heat the lids in boiling water, place on jar, secure ring tightly and turn jar upside down for 5 minutes.
Turn jar up correctly and allow to cool completely before storing.
Newer studies show that it is safer to seal with the hot water bath method. To do this, put into a large boiler with rack on bottom, cover with 1-2 inches of water and boil for 5 minutes. Remove to rack to cool.

Nutrition Facts : Calories 797.2, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 6.8, CarbohydrateContent 203, FiberContent 0.6, SugarContent 201.2, ProteinContent 0.5

PEPPER JELLY RECIPE - FOOD.COM

Pepper Jelly Recipe - Food.com image

I love pepper jelly. This recipe is a mix of sweet and heat. My favorite way to use it is: Pour some pepper jelly over a block of cream cheese and serve with crackers. You can't get any easier than that for an appetizer and it has always been a crowd pleaser. I like to have both items on hand, just in case I have unexpected guests. This recipe makes 3 cups of pepper jelly and it will keep in the refrigerator for up to 3 months. It also makes a great hostess or neighborly gift!

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 3 cups

Number Of Ingredients 6

Ingredients

1/2 cup red bell pepper, very finely chopped
1/2 cup green bell pepper, very finely chopped
1/4 cup jalapeno pepper, very finely chopped (seeds and ribs left in if you like it hot, or seeds and ribs removed if you like it milder)
3 cups sugar
3/4 cup cider vinegar
1 (3 ounce) package certo liquid pectin

Steps:

Stir together the peppers, sugar and vinegar in a saucepan over medium-high heat.
Bring to a boil, stirring, until the sugar is dissolved.
Stir in the pectin and cook for another 1 to 2 minutes.
Remove from the heat.
Let cool until slightly thickened.
Ladle into sterilized jars (peppers will float to the top, so stir the mixture before transferring to the jars).
Keep covered in the refrigerator for up to 3 months.

Nutrition Facts : Calories 804.5, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 7, CarbohydrateContent 204.2, FiberContent 1.8, SugarContent 201.8, ProteinContent 0.5

HOT PEPPER JELLY RECIPE | ALLRECIPES

Awesome pepper jelly! I do a lot of canning and this is an absolute winner. I used a combination of 3 1/4 cups red and green bell peppers and then 3/4 cup of yellow wax peppers (a bit hotter than jalapenos)--had the perfect amount of kick and looked gorgeous! I like my pepper jelly …
From allrecipes.com

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