Request for Pepper Jelly Recipe

[NancyRogers]

Nancy,

I'm also looking for this recipe.

I am looking for a pepper jelly recipe. I had a friend in college whose mother would send it to us. We would pour it on top of cream cheese with crackers and it as a dip. Thanks. Brandy

Judy Smith

[April B.]

Check this link out

christmas.allrecipes.com/AZ/PepperJelly.asp



Apricot Jalapeno Jelly

Makes 3 pints

1/2 cup jalapeno peppers (stems & seeds removed)
1 large red bell pepper (stems & seeds removed)
2 cups cider vinegar
1 and 1/2 cups dried apricots (chopped)
6 cups sugar
3 ounces liquid pectin
4 drops red food color

Put jalapenos, bell pepper, & vinegar in blender.
Puree 'til coarsely ground and small chunks remain. Combine apricots, sugar, & jalapeno/pepper/vinegar mixture in large saucepan.
Bring to a boil. Boil rapidly, 5 minutes.
Remove from heat; skim off any foam that forms.

Allow mixture to cool for 2 minutes.
Then mix in pectin (and food coloring if you're going to use it).
Pour into sterilized jars, seal, and cool.
(I processed in a boiling water bath for 10 minutes.)

This recipe calls for apricots but peaches, nectarines, and pears work equally well.
Any fresh green chile can also be substituted, depending on your heat preference.
Serranos will make it hotter; roasted, peeled New Mexican chiles will tame it down.

[Rusty]

I can offer these.

PEPPER JELLY

6 red or green hot peppers
2 bell peppers, ground up & save juice
6 1/2 c. sugar
1 1/2 c. apple cider vinegar
1 jar Certo

Put sugar and vinegar on pepper and bring to a full rolling boil. Set off stove for 10 minutes, then add Certo and let set 10 more minutes. Put in jars. A few drops of coloring may be added for color.

HOT PEPPER JELLY

1/2 c. sliced jalapeno peppers
6 lg. green bell peppers, cut in 1-inch squares
1 1/2 c. cider vinegar
1 1/2 c. apple juice
3/4 tsp. salt
1 (1 3/4 oz.) pkg. dry pectin
5 c. sugar
Few drops green food coloring

Cut jalapeno peppers in half lengthwise. Puree all of bell peppers and half of jalapeno peppers and 3/4 cup vinegar in blender. Pour into large bowl. Repeat with remaining peppers and vinegar. Stir apple juice into puree. Cover, let stand overnight. Line a colander with 2 layers of cheesecloth. Set colander over 6-quart pot. Strain puree through cheesecloth. Discard pulp. Measure juice. Add water if necessary to make 4 cups. Stir salt and pectin into juice. Stirring constantly, bring mixture to a rolling boil over high heat. Add sugar all at once. Continue to cook and stir until jelly comes to a rolling boil that cannot be stirred down. Stirring constantly, boil 1 minute. Remove from heat. Stir in food coloring. Skim off foam. Ladle hot jelly into hot 1/2 pint jars, 1/4 inch head space. Seal. Invert jars a few seconds, then stand upright to cool. Yield: 6 (1/2 pints).

PEPPER JELLY

2 c. bell peppers (juice and pulp)
1 1/2 c. apple cider vinegar
6 1/2 c. sugar
1 bottle liquid Certo

Grind bell peppers to make 2 cups juice and pulp. Mix with 1/2 cup vinegar. Put in large pot with 6 1/2 cups sugar. Boil 3 minutes and take off heat. Add Certo. Bring to boil again and boil hard for 2 minutes. Take off heat and skim carefully and pour into jars. Red or green food coloring can be added. (Also 1 hot pepper is optional). Seal while hot.

HOT PEPPER JELLY

4 canned jalapeno peppers OR 1/2 c. sliced fresh jalapeno peppers
6 lg. green or red bell peppers, cut in 1 inch squares
1 1/2 c. cider vinegar
1 1/2 c. apple juice
3/4 tsp. salt
1 pkg. dry pectin
5 c. sugar
4-6 drops red food coloring

Rinse jalapeno peppers under running water. Cut off stems: cut in half lengthwise. Remove and discard seeds. Puree half of bell pepper squares, half of jalapeno peppers and 3/4 cup vinegar in blender. Pour into large bowl. Repeat with remaining peppers and vinegar. Stir apple juice into puree. Cover; let stand overnight. Line a colander with 2 layers damp cheesecloth; discard pulp. Measure juice. Add water, if necessary to make 4 cups. Stir salt and dry pectin into juice. Stirring constantly, bring mixture to a full rolling boil over high heat. Add sugar all at once. Continue to cook and stir until jelly comes to a rolling boil that cannot be stirred down. Stirring constantly, boil 1 minute. Remove from heat. Stir in food coloring. Skim off foam. Ladle hot jelly into clean, hot half pint jars, leaving 1/2 inch headspace. Wipe rims of jars. Attach lids. Invert jars 5-10 seconds, then stand upright to cool. Yield: 6 half pints. Note: To make Sweet Pepper Jelly, omit jalapeno peppers and increase red or green bell peppers to 7. Substitute green food coloring for red.

They should fit your needs.

Rusty