How do you make hot pepper jelly? - hot pepper jelly
Hot Pepper Jelly
1 / 4 cup bell pepper, finely chopped
3 / 4 cup bell pepper, finely chopped
6 1 / 2 c. Sugar
1 1 / 2 c. Cider vinegar
Certo 6 oz
Mix all but Certo. Turn off the heat and can reach boiling point. Remove from heat 5 minutes. Set to the heat and bring to a boil, set 5 minutes. Add a 6 oz bottle Certo, mix well, pour into jelly glasses. Can be served as an appetizer party with cream cheese and crackers.
Or
Hot Pepper Jelly
1: 4 cup jalapeno pepper (peppers from Mexico)
3 / 4 cup paprika
Grind Measure these two ingredients. 1 1 / 2 c. Vinegar
Mix all ingredients and mix well in a large saucepan. Bring to a boil and cook for 3 to 5 minutes. Add a 6 oz bottle of Certo (do not use any other type of pectin). Again, for 5 to 10 minutes of cooking can be, remove from heat and skim milk. When the gelatin starts, somewhat thicker, pour into glasses.
To make mint jelly color, add green food coloring, if it is an olive green.
Or
Hot Pepper Jelly
1 / 4 cup of hot green pepper
1 1 / 2 c. coarsely chopped or ground
6 1 / 2 c. Sugar
1 1 / 2 c. Vinegar
1 bottle liquid pectin
Grind pepper into thin suitable food chopper. Mix peppers, sugar and vinegar, bring to a boil quickly. Cook for 3 minutes. Add the pectin and cook 1 minutes longer. Remove from heat and let stand 5 minutes. Pour into hot sterilized jars and seal dry. The gelatin may be curious.
NOTE: If you can use this set for 5 minutes, remove the lid and there is no need to insist.
JM
Sunday, December 27, 2009
Hot Pepper Jelly How Do You Make Hot Pepper Jelly?
1 comment:
You can also use other types of peppers for this jelly as hot as you want. Manufactured listed below, is low. You can jalapenos sub, leavign for seeds / membranes more heat, or use a habanero or Scotch bonnet or two.
PEPPER JELLY
3 / 4 cup chopped green bell pepper
1 / 4 cup fresh green pepper like jalapeno or Serrano
1 1 / 2 cup apple cider vinegar
6 cups sugar
Pectin 4 oz (recommended: Certo)
4 drops green food coloring
Special Equipment: 6 (1/2-pint) Mason jars with lids
Process bell pepper and red pepper in a food processor and chop finely. Combine pepper mixture, vinegar and sugar into a saucepan and bring to a boil. Remove from heat and add pectin and food coloring. Pour into sterilized jars and seal *.
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