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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I had so much fun making this! What other videos would you like to see?
-Mike
#spicyfood #ghostpepper #spicy #recipevideo #spicyrecipe
Hot Pepper Jelly with Jalapeno's ~ Water Bath Canning
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Hot Pepper Jelly Recipe | How to Can | Allrecipes.com
Check out the top-rated recipe for How to Make Hot Pepper Jelly at
Watch how to make spicy red and green bell pepper and jalapeno jelly from scratch. This jelly has just the right kick. It's delicious served on crackers and cream cheese or alongside baked or grilled salmon, scallops, and other seafood.
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Recipe: Red Pepper Jelly
Red pepper jelly adds a sweet and spicy note to a cheese platter, or as a condiment to your favourite protein. And making your own is accessible to treat your family or as a hostess gift!
Get the recipe:
Red Pepper Jelly
Prep time: 10 min.
Setting time: 24 hr.
Total time 25 hr.
Yield: approx. 3 cups (750 mL)
3 red bell peppers, stems and seeds removed, coarsely chopped
1 green apple
2 1/2 cups (625 mL) sugar
1 cup (250 mL) apple cider vinegar
1/2 tsp (2 mL) red pepper flakes
1/2 tsp (2 mL) kosher salt
Directions:
1. Add peppers to food processor and pulse until finely chopped but not pureed.
2. Peel and core apple, but do not discard peel and core. Enclose peel and core in cheesecloth bundle tied with butchers twine. Set aside.
3. Dice flesh of apple. Place in heavy-bottomed medium saucepan, along with peppers, sugar, vinegar, red pepper flakes, salt and the reserved cheesecloth bag containing peel and core. Bring saucepan to a boil over high heat, then reduce heat to medium-low. Simmer gently, stirring often 45 to 50 min., or until liquid has reduced by about 2/3rds. (Watch carefully to avoid scorching, reduce heat if mixture begins to stick to bottom of pan.) To check for correct thickness, drop a spoonful if mixture onto a chilled plate -- it should hold a trail when your finger is dragged through.
4. Remove and discard cheesecloth bag. Pour hot jelly mixture into three 1-cup (250-mL) or six 1/2-cup (125-mL) canning jars. Apply sealing lids and screw on tops. Let stand for 24 hr. undisturbed at room temperature. Place in refrigerator. Keeps well, chilled, up to 3 weeks.
Appetizer ideas:
1. Top a cracker with Brie cheese, peach slice and a dollop of red pepper jelly.
2. Spread red pepper jelly on whole grain cracker. Top with thinly sliced prosciutto and arugula.
Top a crostini with hummus, grilled eggplant and red pepper jelly.
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CANNING Pepper Jelly | How To | Recipe
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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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