Peppers grow like wild fire in our hot Missouri summers. That's when I make spicy jelly to give as gifts at Christmas. The leftover pulp can be frozen in small batches and stirred into chili, pasta sauce, salad dressing and salsa. -Lee Bremson, Kansas City, Missouri
Provided by Taste of Home
Time 40m
Yield 4 half-pints.
Number Of Ingredients 8
Steps:
- Place red peppers, jalapenos and garlic in a blender; cover and process until finely chopped. Set aside 1/2 cup; puree remaining pepper mixture., Line a strainer with four layers of cheesecloth and place over a bowl. Place pureed pepper mixture in strainer; cover with edges of cheesecloth. Let stand 30 minutes or until liquid measures 1-1/2 cups., Discard pepper pulp puree from cheesecloth or save for another use; place liquid in a large saucepan. Stir in vinegars, lemon juice, pectin and reserved pepper mixture. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute., Remove from heat; skim off foam. Ladle hot mixture into four hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 86 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.
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Gautam Kahar
[email protected]I would definitely recommend this recipe to anyone who loves spicy food.
UglyAnime Kid
[email protected]This is a great recipe for a homemade gift.
Truman Dudley
[email protected]I'm definitely going to be making this jelly again and again.
PREM Don
[email protected]This jelly is so good, I could eat it by the spoonful.
AYOUB DAMER
[email protected]I'm not a huge fan of spicy food, but this jelly is amazing. It has just the right amount of heat.
Alan Wright
[email protected]This is the best pepper jelly I've ever had. It's the perfect balance of sweet and spicy.
IgweKing_23Ilofic
[email protected]I love how versatile this pepper jelly is. I've used it on crackers, with cream cheese, and even in a stir-fry.
Dharus Bakari
[email protected]I've made this jelly several times now and it's always a hit.
emmanuel kipkurui
[email protected]I love this jelly - it's so easy to make and it always turns out perfect.
Kati Kaum
[email protected]My new favorite jelly!
Ahsan sindhi
[email protected]Just made this and it's delicious! I can't wait to try it on some cream cheese and crackers.
Padam mgr
[email protected]I was looking for a spicy pepper jelly recipe and this one definitely delivered.
toseef awan
[email protected]The pepper jelly turned out so good - it's sweet and spicy, and has a nice chunky consistency.
Mashaal Khan
[email protected]I made this jelly for a party and it was a huge hit! Everyone loved it and asked for the recipe.
Roy Blount
[email protected]This red pepper jelly is amazing! It has just the right amount of heat and sweetness. I love it on crackers or with cream cheese.