How To make Pepper Jelly
3 1/2 c Sugar
1 c Cider vinegar
3/4 c Sweet pepper slices
1/2 c Hot pepper slices
1 Packet (1/2 bottle) Certo
-liquid pectin Simmer sugar, vinegar and peppers very slowly for 10 minutes stirring to be sure all sugar is well dissolved. Turn off heat and let stand for 30 minutes. Bring to a boil and add Certo. Boil 1 minute. Cool and stir with non-metal spoon 5 minutes. Check that it comes of the spoon in a ribbon or sheet. If not, cook it a bit more. Pour into jars and seal, or pour into freezer containers and freeze (that's what I do). Note: the peppers are seeded and sliced 1/4 inch thick with a knife or on a mandoline, for a marmalade effect. I like to use red and yellow peppers for color, or all green. Mixing red and green isn't as pretty as you might think it would be, as it makes the jelly browner. I have substituted home made pectin, which seems to work fine, if it is the same consistency as the Certo. It just tends to be pinker. I make that by boiling apple skins and cores in as little water as possible, with a lid on, and then cooling it and pressing the juice out through a sieve and saving it in a bottle in the fridge till I have enough. How much is enough? About a cup of the home made pectin, as I recall. If the stuff doesn't jell right I save it in the fridge, then later add more pectin and more sugar and cook it until it sheets right. --Helen Fleischer
How To make Pepper Jelly's Videos
Festival Pepper Jam - 52 Weeks of Canning
I LOVE making this Festival Pepper Jam and I hope you will too.
1 cup of red bell pepper diced
1 cup of orange bell pepper diced
1 cup of yellow bell pepper diced
1/4 cup of jalapeno pepper diced
1 cup of apple cider vinegar
1 1/2 boxes of pectin
5 cups of sugar
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How To Make Red Pepper Jelly
How To Make Red Pepper Jelly with @StacyLynHarris is part of our Thanksgiving Feast at
Red Pepper Jelly is not merely jelly, it can be used as a sauce for duck, chicken, or dove, or poured over cream cheese for a fast appetizer, adds Harris. It's not as hard as you may think! You need this in your life! I promise!
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#Thanksgiving #HowtoThanksgiving #Recipes #Classic #Traditions
CANNING Pepper Jelly | How To | Recipe
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Ghost Pepper Jelly - Chili Pepper Madness
A simple, spicy, easy-to-make recipe for ghost pepper jelly with sugar, pectin, and lots of fresh ghost peppers. Perfect as a spread but also as a starter glaze or sauce. You'll get some very good heat with this jelly recipe. Lots of ghost peppers! Bring on the heat!
CHAPTERS:
0:00 Spicy Ghost Pepper Jelly
0:36 Pepper Prepping
0:53 Into the Pan
1:10 Simmer & Strain
1:18 Pectin & Boil
1:24 Jarring
THINGS YOU’LL NEED:
1/2 pound ghost peppers chopped (about 20-30 ghost peppers)
4 cups granulated sugar
1 1/4 cups cider vinegar
1/4 cup lime juice
1 teaspoon salt
3 ounces liquid fruit pectin
4 drops of red food coloring if preferred - NOTE: I didn't use any for this recipe.
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Hot Pepper Jelly with Jalapeno's ~ Water Bath Canning
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Homemade Chilli Jam | Jamie Oliver
Jamie's easy chilli jam delivers layer upon layer of beautiful flavours with the spicy surprise of a scotch bonnet. It's the perfect accompaniment to many a dish; and yes, it even tastes delicious in stir fried rice! With the help of jarred red peppers and a blender, it's easy to make. And will be sure to impress at a dinner party, sitting proudly on a cheese board. Enjoy- whatever you like to eat your chilli jam with!
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