Are you seeking a culinary adventure that tantalizes your taste buds with a fiery symphony of flavors? Look no further than the art of crafting spicy red pepper jelly, a delectable condiment that adds a vibrant kick to any meal. This guide will embark on a journey through the world of spicy red pepper jelly, exploring the secrets of selecting the perfect peppers, mastering the cooking techniques, and discovering creative ways to incorporate this fiery delight into your culinary repertoire. Get ready to ignite your palate and elevate your cooking skills as we delve into the art of crafting the perfect spicy red pepper jelly.
Check out the recipes below so you can choose the best recipe for yourself!
SPICY RED-PEPPER JELLY
A dash of red pepper flakes adds nuance to this condiment of sweet red peppers cooked with vinegar, sugar, and pectin. Serve it on a cheese board or stir a spoonful into mayo for a vibrant sandwich spread.
Categories Condiment/Spread Sauce Pepper Appetizer Bell Pepper Jam or Jelly Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 5 (1/2-pint) jars
Number Of Ingredients 9
Steps:
- Sterilize jars and lids:
- Wash jars, lids, and screw bands in hot, soapy water, then rinse well. Dry screw bands. Put empty jars on a rack in a boiling-water canner or a deep 8- to 10-quart pot and add enough hot water to cover by 2 inches. Bring to a boil, covered, then boil 10 minutes. Remove canner from heat, leaving jars in water, covered. Heat lids in water to cover by 2 inches in a small saucepan until thermometer registers 180°F (do not let boil). Remove from heat. Keep jars and lids submerged in hot water, covered, until ready to use.
- Make jelly:
- Pulse bell peppers with red-pepper flakes in a food processor until finely chopped. (Mixture will measure about 2 1/2 cups.)
- Whisk together pectin and 1/4 cup sugar in a small bowl.
- Stir together pepper mixture, vinegar, butter, salt, and remaining 3 cups sugar in a 5- to 6-quart heavy pot. Bring to a vigorous boil over high heat, then continue to boil vigorously, stirring occasionally, 5 minutes. Gradually add pectin mixture, whisking constantly. Return jelly to a vigorous boil, stirring constantly, and boil, stirring constantly, 1 to 2 minutes (mixture will thicken slightly). Remove from heat.
- Carefully remove jars and lids with canning tongs, then drain jars upside down on a clean kitchen towel and quickly dry lids. Invert jars and immediately ladle hot jelly into jars, leaving 1/4 inch of space at top. (Last jar may not be full.) Run a clean plastic spatula between jelly and sides of jars to eliminate air bubbles. Wipe off rims of filled jars with a damp clean kitchen towel, then firmly screw on lids with screw bands.
- Seal and process jars:
- Put sealed jars on rack in canner or pot and add enough hot water to cover by 2 inches. (If you have a jar that is partially full, do not process it. Cover it with a lid and screw band, then keep in refrigerator.) Bring to a full boil, covered, then boil jelly, covered, 15 minutes. Transfer jars with canning tongs to a towel-lined surface to cool. Jars will seal; if you hear a ping, that means that the vacuum formed above the cooling jelly has made the lid concave. Remember that you may or may not be around to hear the ping. The important thing is for the jars to eventually have concave lids. Jelly will thicken as it cools.
- After jars have cooled, 12 to 24 hours, press center of each lid to check that it's concave, then remove screw band and try to lift lid with your fingertips. If you can't, the lid has a good seal. Replace screw band. Put any jars that haven't sealed properly in the refrigerator and use them first (along with jar that was only partially full).
EASY SPICY RED PEPPER JELLY
Steps:
- Combine the preserves, bell peppers, red pepper flakes, vinegar and 1/4 teaspoon salt in a blender; puree until smooth. Transfer to a small saucepan and bring to a brisk simmer over medium heat. Cook, stirring often, until thickened and syrupy, about 10 minutes. Transfer to a jar and cool completely. Refrigerate for up to 1 week.
DEEP-FRIED PORK CHOPS WITH SWEET AND SPICY RED PEPPER JELLY
Steps:
- For the pepper jelly: Combine the sugar, vinegar, pineapple juice, roasted bell peppers and jalapeno. Blend using a food processor or immersion blender. Place the puree in a 2-quart saucepan and bring to a rolling boil. Add the pectin and continue to boil for 60 seconds, at which point add the frozen peppers to stop the cooking process. Pour the jelly into a metal container and chill in an ice bath for about 1 hour until it sets, or overnight in the refrigerator.
- For the pork chops: Using the toothy side of a meat tenderizer, pound the pork chops to about 1/2-inch thickness. Add the blackening seasoning, salt and pepper to the flour and mix thoroughly. Dredge the chops in the seasoned flour, dip in the buttermilk and then back into the flour (using one hand to work in the flour, and the other for dipping in the buttermilk). Allow to rest for at least a minute or so to allow the breader to set up.
- Pour the oil into a deep, heavy pot (cast iron is best), enough so that the pork chop has room to float, but there needs to be a few inches of clearance so that it doesn't overflow when you are frying. Heat the oil to 355 degrees F. Use a deep-fry thermometer to get the temperature right; too high and your food will burn on the outside before it is cooked on the inside, and too low your food will come out greasy and soggy.
- Gently the drop pork chops, 1 or 2 at a time, into the oil; don't crowd the pot. Fry until golden brown on the outside, about 7 minutes. Serve with the pepper jelly.
SPICY RED PEPPER JELLY
This jelly is a great topping for baked brie but is also a delicious ingredient for other recipes. This condiment recipe is so easy to make, it's definitely a must have! VIDEO https://www.youtube.com/watch?v=qM1I2Q9Zgbg
Provided by CLUBFOODY
Categories Vegetable
Time 25m
Yield 6 jars 250ml
Number Of Ingredients 8
Steps:
- In a small bowl, whisk ¾ cup sugar with pectin; set aside. In a bowl of a food processor, combine red peppers and red pepper flakes; process for 15 seconds or until somewhat finely chopped. You should have about 2 ½ cups give or take.
- In a large pot over medium-high heat, add red peppers, sugar, white vinegar, butter, fresh tarragon and sea salt. Stir very well and bring it to a boil; cook for 4 minutes. Add sugar-pectin mixture and cook for an additional 4 minutes. If there are some larger chunks of pepper, purée with an immersion blender.
- To find out if it's ready, dip a metal spoon in iced cold water. Dry it off and scoop up some jelly. Let it cool off to room temperature. If it sets up, it means it's ready otherwise cook it a little longer.
- Remove from the heat and fill up the prepared jars. Process the jars in the boiling water bath for 10 minutes. Place them in a draft-free area and wait until the lids snap down. Makes 6 jars of 250ml.
SPICY TURKEY LETTUCE CUPS WITH RED PEPPER JELLY
Provided by Trisha Yearwood
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Heat the sesame oil in a large nonstick skillet over medium heat. Add the scallion whites, ginger, garlic and jalapeno; cook, stirring, until golden, 1 to 2 minutes. Increase the heat to medium high and add the turkey and 1/2 teaspoon salt; cook, stirring and breaking up any clumps, until browned, about 4 minutes. Add the water chestnuts, carrots, red pepper jelly and soy sauce; cook, stirring, until the carrots are slightly wilted, about 2 minutes.
- Transfer the turkey mixture to a bowl, and top with the scallion greens and cilantro sprigs. Serve with lettuce leaves.
- Combine the preserves, bell peppers, red pepper flakes, vinegar and 1/4 teaspoon salt in a blender; puree until smooth. Transfer to a small saucepan and bring to a brisk simmer over medium heat. Cook, stirring often, until thickened and syrupy, about 10 minutes. Transfer to a jar and cool completely. Refrigerate for up to 1 week.
SPICY RED PEPPER JELLY
This Spicy Red Pepper Jelly is a great topping for baked brie but is also a delicious ingredient for other recipes. This condiment recipe is so easy to make, it's definitely a must have!
Provided by Francine Lizotte
Categories Jams & Jellies
Time 25m
Number Of Ingredients 8
Steps:
- 1. In a small bowl, whisk ¾ cup sugar with pectin; set aside. In a bowl of a food processor, combine red peppers and red pepper flakes; process for 15 seconds or until somewhat finely chopped. You should have about 2 ½ cups give or take.
- 2. In a large pot over medium-high heat, add red peppers, sugar, white vinegar, butter, fresh tarragon and sea salt. Stir very well and bring it to a boil; cook for 4 minutes. Add sugar-pectin mixture and cook for an additional 4 minutes. If there are some larger chunks of pepper, purée with an immersion blender
- 3. To find out if it's ready, dip a metal spoon in iced cold water. Dry it off and scoop up some jelly. Let it cool off to room temperature. If it sets up, it means it's ready otherwise cook it a little longer.
- 4. Remove from the heat and fill up the prepared jars. Process the jars in the boiling water bath for 10 minutes. Place them in a draft-free area and wait until the lids snap down. Makes 6 jars of 250ml
- 5. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=qM1I2Q9Zgbg
DEEP FRIED PORK CHOPS WITH SWEET AND SPICY RED PEPPER JELLY RECIPE - (4.4/5)
Provided by Booper-2
Number Of Ingredients 16
Steps:
- PEPPER JELLY: Combine the sugar, vinegar, pineapple juice, roasted bell peppers and jalapeño. Blend using a food processor or immersion blender. Place the puree in a 2-quart saucepan and bring to a rolling boil. Add the pectin and continue to boil for 60 seconds, at which point add the frozen peppers to stop the cooking process. Pour the jelly into a metal container and chill in an ice bath for about 1 hour until it sets, or overnight in the refrigerator. PORK CHOPS: Using the toothy side of a meat tenderizer, pound the pork chops to about 1/2-inch thickness. Add the blackening seasoning, salt, and pepper to the flour and mix thoroughly. Dredge the chops in the seasoned flour, dip in the buttermilk and then back into the flour (using one hand to work in the flour, and the other for dipping in the buttermilk). Allow to rest for at least a minute or so to allow the breading to set up. Pour the oil into a deep, heavy pot (cast iron is best), enough so that the pork chop has room to float, but there needs to be a few inches of clearance so that it doesn't overflow when you are frying. Heat the oil to 355°F. Use a deep-fry thermometer to get the temperature right; too high and your food will burn on the outside before it is cooked on the inside, and too low your food will come out greasy and soggy. Gently the drop pork chops 1 or 2 at a time, but don't crowd the pot. Fry until golden brown on the outside, about 7 minutes. Serve with the pepper jelly.
Tips:
- For a hotter jelly, use hotter peppers, such as habaneros or cayenne peppers.
- To make the jelly milder, remove the seeds and ribs from the peppers before using them.
- Use a candy thermometer to ensure that the jelly reaches the proper temperature (220 degrees Fahrenheit).
- Be careful when handling hot peppers, and wear gloves if you have sensitive skin.
- Store the jelly in a cool, dark place, and enjoy it within a year.
Conclusion:
Spicy red pepper jelly is a delicious and versatile condiment that can be enjoyed in many different ways. It can be used as a spread on sandwiches and crackers, as a dipping sauce for chicken or vegetables, or as a glaze for grilled meats. It is also a great addition to cheese plates and charcuterie boards. If you are looking for a new and exciting way to add some spice to your meals, give spicy red pepper jelly a try.
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