Best 4 Congealed Pepper Jelly Mold Recipes
Congealed pepper jelly mold is a delicious and easy-to-make side dish that is perfect for any occasion. It is made with just a few simple ingredients, including pepper jelly, cream cheese, and mayonnaise. The result is a creamy, tangy dish that is sure to please everyone at the table. Congealed pepper jelly mold can be served as an appetizer, a side dish, or even a dessert. It is also a great make-ahead dish, making it perfect for busy weeknights.
Here are our top 4 tried and tested recipes!
PEPPER JELLY
This family favorite makes a great gift, too! Excellent served with cream cheese and crackers as an appetizer.
Provided by Laura Rhodes
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Yield 28
Number Of Ingredients 4
Steps:
- In a large, stainless steel saucepan, combine green pepper, white vinegar, and white sugar. Bring to a boil, and cook for 6 minutes, stirring constantly.
- Stir in liquid pectin, and continue to boil for 3 more minutes, stirring constantly. Skim off foam with a metal spoon, and remove pan from heat
- Ladle jelly into sterilized jars, leaving a 1/2 inch space at the top. Seal, and process in a boiling-water canner for 5 minutes.
Nutrition Facts : Calories 181.9 calories, Carbohydrate 46.9 g, Fiber 0.2 g, Protein 0.1 g, Sodium 0.5 mg, Sugar 46.6 g
PEPPERONCINI
Love to have these on hand to add to a sandwich or to top cream cheese and crackers with hot pepper jelly!
Provided by Aroostook
Categories Peppers
Time 1h10m
Yield 8 cups
Number Of Ingredients 9
Steps:
- Wearing rubber gloves,cut pepper rings into 1/4 inch slices and rinse out seeds.
- Place peppers in a bowl and cover with cold salted water Let set 1 hours then drain.
- Bring brine mixture to a boil.
- Place 1/2 tsp pickling salt and 1 clove garlic in each clean hot pint jar.
- Pack peppers tightly into clean hot pint jars.
- Cover peppers with brine and lLeave 1/2 inch head space.
- Seal with hot sterilized lids and process for 10 minutes in a boiling water bath.
- Leave for at least 4 weeks to"cure" before using.
RED OR GREEN PEPPER JELLY
I first had this recipe after buying it at our school fundraiser. It was so good that I went through the trouble of finding out who made it and got the recipe. Since then I have made it numerous times and given away lots of little jars at Christmas. It is delicious served with cream cheese and crackers. I am not absolutely sure of the yield, it could be more.
Provided by bert2421
Categories Jellies
Time 35m
Yield 6 small jars
Number Of Ingredients 4
Steps:
- Chop peppers finely (It's faster to use a food blender to do this.) In a large saucepan, combine sugar, red or green peppers and vinegar.
- Stir and bring to a full rolling boil.
- Boil over medium-high heat for 15 minutes, skimming off foam.
- Remove from heat; blend in pectin and stir for 2 minutes.
- Pour into sterilized jars.
- Keep in your refrigerator or freeze when cooled down.
JELL-O® WITH FRUIT MOLD
Impress your friends with our JELL-O® with Fruit Mold dessert! Prep for this tasty Healthy Living JELL-O® with Fruit Mold dessert takes only 15 minutes.
Provided by My Food and Family
Categories Home
Time 5h45m
Yield Makes 12 servings, 1/2 cup each.
Number Of Ingredients 6
Steps:
- Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1-1/4 hours or until slightly thickened. Remove 1-1/2 cups of the gelatin; let stand at room temperature.
- Stir fruit into remaining gelatin. Spoon into 6-cup mold sprayed with cooking spray. Refrigerate 15 min. or until set but not firm. (Gelatin should stick to finger when touched and should mound.)
- Add COOL WHIP to reserved gelatin; stir with whisk until well blended. Spoon over gelatin layer in mold. Refrigerate 4 hours or until firm. Unmold just before serving.
Nutrition Facts : Calories 35, Fat 1 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 30 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0.6898 g
Tips:
- Choose the right peppers. Bell peppers are the most common type of pepper used in congealed pepper jelly mold, but you can also use other types of peppers, such as jalapeños, serranos, or habaneros. Just be sure to adjust the amount of sugar and vinegar you use accordingly.
- Cook the peppers properly. The peppers should be cooked until they are soft, but not mushy. This will help them to release their flavor and color into the jelly.
- Use a good quality vinegar. The vinegar you use will have a big impact on the flavor of the jelly. Choose a vinegar that is flavorful and has a good acidity level.
- Add some herbs and spices. Herbs and spices can be added to the jelly to give it more flavor. Some popular choices include basil, oregano, thyme, garlic, and ginger.
- Let the jelly cool completely before serving. The jelly needs to cool completely before it will set. This can take several hours or even overnight.
Conclusion:
Congealed pepper jelly mold is a delicious and versatile dish that can be enjoyed as an appetizer, side dish, or main course. It is also a great way to use up leftover peppers. With a little bit of planning and effort, you can easily make this dish at home. So next time you are looking for a new and exciting dish to try, give congealed pepper jelly mold a try. You won't be disappointed!
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