Saturday, October 8, 2011

Hot Pepper Jelly





These recipes are quoted from allrecipes.com the free online cook book a great source for whatever you want to cook.

The cups and ounces version:

Hot Pepper Jelly
Submitted By: ranger1
Prep Time: 30 Minutes
Cook Time: 15 Minutes

Ready In: 1 Hour 45 Minutes
Servings: 48
"Enjoy this spicy treat on crackers with cream cheese. It also makes a festive holiday appetizer."
Ingredients:
2 1/2 cups finely chopped red
bell peppers
1 1/4 cups finely chopped
green bell peppers
1/4 cup finely chopped

jalapeno peppers
1 cup apple cider vinegar
1 (1.75 ounce) package
powdered pectin
5 cups white sugar
Directions:
1. Sterilize 6 (8 ounce) canning jars and lids according to manufacturer's instructions. Heat water in a hot water canner.
2. Place red bell peppers, green bell peppers, and jalapeno peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin. Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar. Return to full rolling boil, and boil exactly 1 minute, stirring constantly. Remove from heat, and skim off any foam.
3. Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly.
4. Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 5 minutes.

Metric version:

Ingredients:
390 g finely chopped red bell
peppers
185 g finely chopped green bell
peppers
20 g finely chopped jalapeno
peppers
235 ml apple cider vinegar
50 g powdered pectin
1000 g white sugar
Directions:
1. Sterilize 6 (8 ounce) canning jars and lids according to manufacturer's instructions. Heat water in a hot water canner.
2. Place red bell peppers, green bell peppers, and jalapeno peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin. Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar. Return to full rolling boil, and boil exactly 1 minute, stirring constantly. Remove from heat, and skim off any foam.
3. Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly.
4. Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 5 minutes.
Category:
Howto & Style
Tags:
hot pepper jelly chilli black pearl capsicum annum chili peppers Chili pepper red Fruit preserves eating
License:
Standard YouTube License
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