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.
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Pepper jelly that is mild and sweet! This pairs perfectly with cream cheese on crackers. I like club crackers or graham crackers. This is a tasty recipe that is so simple and delish !! Take a moment and watch how to make it. Save it or share it so you don't forget about it :)
Printable recipe at southernsassymama.net along with step by step instructions for beginners. If you've been intimidated by canning, don't be, step by step and you can do it!
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ShawnC's Kitchen Pepper Jelly Episode 005
Today on ShawnC's Kitchen I teach you how to make pepper jelly. It comes in very handy when you have a huge amount of peppers that come in, especially super hots that you can't eat all at once. Preserve them for future consumption and jelly is amazing.
Pepper Jelly:
4 Cups Total of Peppers (I used Carolina Reaper and Red Bell Peppers)
6 Cups of Sugar
1 Cup Vinegar
1 Packet, or about 1/3 Cup of Pectin
Sanitized Jars and Lids for storage
Cooking Instructions
1. Slice peppers as fine as you like (optionally you can use a food processor)
2. Add peppers, sugar, and vinegar to a pot and heat over medium to medium high heat until the mixture reaches a roaring boil stirring constantly.
3. Toss pectin in and continue mixing keeping the mixture boiling for at least 5 Minuets
4. You can take a spoon and spread a little bit of the mixture on a plate and refrigerate for 2 min to make sure your jelly will set if you choose.
5. Do not let mixture cool, place directly into sanitized jars that are still hot and pour mixture into jars placing a sanitized still hot lid on top and tighten
6. Flip jars upside down and wait for them to cool making sure the seals make a ping sound while cooling, the same sound as in the video, but the button is sucked down instead of pushed up like in the video.
7. Store at room temperature, or in the refrigerator if you have the extra room. Make sure to refrigerate after opening
8. Enjoy some of the best jelly you ever had in your lifetime, especially if you use scotch bonnets or carolina reapers
In the video I pulled the mixture off the heat after it got to a roaring boil so it did not look like it was boiling, please make sure you bring your mixture to a roaring boil, and by simmer, i meant to maintain a strong boil after stirring the pectin in. Make sure you do this or your jelly might not set properly.
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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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