I need a reciept for hot pepper jelly?

Question

I want a reciept for hot pepper jelly

Answer 1

First you have to buy the hot pepper jelly, then and only then can I issue a receipt.

Or you could always find a recipe and make your own.

Answer 2

HOT PEPPER JELLY
1 pound red bell peppers
1/2 pound green bell peppers
6 1/2 cups sugar
1 1/2 cups cider vinegar
2 teaspoon dried hot red pepper flakes
9 ounces liquid pectin

Cut the bell peppers into 1-inch pieces and in a food processor chop them vety fine. Transfer the chopped peppers to a deep kettle, ad the sugar, the vinegar, and the red pepper flakes, and bring the mixture to a boil, stirring until the sugar is dissolved. Stir in the pectin and boil the mixture over moderately high heat, stirring, until it reaches the jelly stage (222°F. on a candy thermometer). Transfer the jelly to sterilizes Mason-type jars (sterilizing procedure below), filling the jars to within 1/4 inch of the tops, wipe the rims with a dampened towel, and seal the jars. The jelly keeps, sealed, in a cool dark place indefinitely. Serve the jelly as a condiment with grilled meats or with cream cheese on crackers.

To Sterilize Jars and Glasses For Pickling and Preserving:
Wash the jars in hot suds and rinse them in scalding water. Put the jars in a kettle and cover them with hot water. Bring the water to a boil, covered, and boil the jars for 15 minutes from the time that steam emerges from the kettle. Turn off the heat and let the jars stand in the hot water. Just before they are to be filled invert the jars onto a kitchen towel to dry. (The jars should be filled while they are still hot.) Sterilize the jar lids for 5 minutes, or according to the manufacturer's instructions.

Makes about 7 cups.
Gourmet
April 1993

Answer 3

I guess you meant recipe.


1/4 c. Jalapeno hot peppers (Mexican chilies)
3/4 c. bell peppers

Grind & measure these two ingredients. 1 1/2 c. vinegar
Combine all ingredients and mix well in a large stew pan. Bring to a boil and let boil 3 to 5 minutes. Add one 6 ounce bottle of Certo (do not use any other kind of pectin). Boil again for 5 to 10 minutes, remove from fire and skim. When jelly begins to thicken slightly, pour into glasses.

To make the jelly a mint color, add green food coloring; otherwise it is a drab olive green. Great served over Philadelphia cream cheese with Saltines.

Answer 4

Title: Hot Pepper Jelly
Categories: Sauces, Vegetables, Preserve
Yield: 12 servings

3/4 c Hot red pepper,seeded/chop 1 1/2 c Cider vinegar
3/4 c Jalapeno pepper,seed/chop 5 pk Pecton,liquid
1 c Onion,chopped

Wear gloves to seed and chop peppers! Place hot peppers, onion, and vinegar
in food processor and process until very fine. Pour sugar in heavy,
non-aluminum pan and stir in pepper mixture. Bring to boil, and boil for 1
minute. Stir in pectin, let come to rolling boil. Remove from heat, skim
off foam. Ladle into sterilized jars and seal per USDA approved methods.
Turn jars upside down and back again, 5 minutes each way, until jelly is
cool and set - this keeps peppers mixed. Makes about 4 pints.

Answer 5

I am addicted to this jelly. Hope there are Jalapeno lovers out there. Enjoy!!

1/2 cup jalapeno peppers, coarsely chopped
1 1/2 cups cranberry juice cocktail
1 cup vinegar
5 cups sugar
1 liquid fruit pectin (in a foil pouch)


Wash hot peppers, cut off stem and halve the peppers, remove membrane and seeds.
Put peppers in food processor and process off and on a couple of times until the peppers are coarsely chopped.
In a medium saucepan combine peppers, cranberry juice, and vinegar.
Bring to boiling; reduce heat. Cover and simmer for about 10 minutes.
In a 4 quart pot combine the pepper mixture and sugar.
Bring to a full rolling boil over high heat, stirring constantly.
Stir in pectin.
Return to a full rolling boil; boil for 1 minute, stirring constantly.
Remove from heat. Quickly skim off foam with a metal spoon.
Pour at once into hot, sterilized half-pint jars, leaving a 1/4" headspace. Wipe jar rims; adjust lids.
Process in a boiling water canner for 5 minutes (start timing when water begins to boil). Remove jars and cool on a wire rack till set (2 to 3 days).

Answer 6

The best thing I have done is to get some grape jelly and then some dried habanera peppers and a parmesan cheese grater. Get the kind of grater that you crank.

Grade the dried pepper but be careful!!! DO NOT breathe the dust or touch the pepper. It will cause problems!!!!

Mix 1 tsp of dried ground pepper per 8 oz of grape jelly. Mix well and chill well. This will be sweet and piping hot!!!! Good luck!

Answer 7

Go on the website About.com and type in hot pepper jelly. There are a few different recipes there. I never had it but it sounds great!

Answer 8

Hot Pepper Jelly
$1.98
______
$1.98 paid

Answer 9

1 lb hot peppers
1/2 cup vinegar
1/2 cup water
2 1/2 cup sugar

cut peppers in half. put in a pot with water and vinegar until bubbles. process them until puree. let the juice flow for 8 hours. Boil again and disolve juice with sugar. Put into flasks.

Answer 10

1/2 cup hot red pepper
1/2 cup green pepper
1 cup onion, chopped
1-1/2 cups cider vinegar
5 cups sugar
2 pouches liquid pectin

Blend together the peppers, onion and cider vinegar. Put in pot with sugar and boil on high for one minute. Remove and stir in pectin. Boil one minute more and let sit 5 minutes. Ladle into sterilized jars and seal.

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3/4 cup green bell pepper (about 2)
1/4 cup green hot peppers
1/2 cup cider vinegar
6 cups sugar
6 oz Certo
green food coloring

Yields 6 cups

Remove seeds from bell peppers and put in blender. Blend to reduce to 3/4 cup. Remove seeds from hot peppers (its best to use rubber gloves when working with hot peppers) and add to blender. Place peppers into pot with vinegar and sugar and bring to a boil, stirring constantly. Add Certo and let boil an additional 1 minute, stirring constantly. Add food coloring. Cool. Bottle.

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3/4 c Hot red pepper, seeded/chop
3/4 c Jalapeño pepper, seed/chop
1 c Onion, chopped
1-1/2 c Cider vinegar
5 pk Pecton, liquid

Yield: 12 servings

Wear gloves to seed and chop peppers! Place hot peppers, onion, and vinegar in food processor and process until very fine. Pour sugar in heavy, non-aluminum pan and stir in pepper mixture. Bring to boil, and boil for 1 minute. Stir in pectin, let come to rolling boil. Remove from heat, skim off foam. Ladle into sterilized jars and seal per USDA approved methods. Turn jars upside down and back again, 5 minutes each way, until jelly is cool and set - this keeps peppers mixed.

Makes about 4 pints.

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1/2 cup jalapeño peppers, coarsely chopped
1-1/2 cups cranberry juice cocktail
1 cup vinegar
5 cups sugar
1 foil pouch liquid fruit pectin

Wash hot peppers, cut off stem and halve the peppers, remove membrane and seeds. Put peppers in food processor and process off and on a couple of times until the peppers are coarsely chopped. In a medium saucepan combine peppers, cranberry juice, and vinegar. Bring to boiling; reduce heat. Cover and simmer for about 10 minutes. In a 4 quart pot combine the pepper mixture and sugar. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Return to a full rolling boil; boil for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon. Pour at once into hot, sterilized half-pint jars, leaving a 1/4" headspace. Wipe jar rims; adjust lids. Process in a boiling water canner for 5 minutes (start timing when water begins to boil). Remove jars and cool on a wire rack till set (2 to 3 days).

Makes 5 half pints.