Hot Pepper Jellies and Jams
Barb and I really love hot pepper jelly. We started to add some hot peppers to other jelly and jam we make and have come up with a few really good combinations like peaches and Fatali peppers. Another favorite is a combination of lemon, yellow bell peppers and Lemon Drop habaneros. I did some searching on the internet for hot pepper jelly recipes and here is what I have collected.
CERTOฎ Hot Pepper Jelly
Prep Time: 30 min
Total Time: 2 hr min
Makes: about 7 (1-cup) jars or 112 servings, 1 Tbsp. each
1 medium green bell pepper, seeded and finely chopped (about 1 cup)
1 medium red bell pepper, seeded and finely chopped (about 1 cup)
6 medium jalape๑o peppers, finely chopped (about 3/4 cup) (For hotter taste, leave in some seeds.)
1-1/2 cups cider or white vinegar
6-1/2 cups sugar, measured into separate bowl (Se tip below.)
1/2 tsp. butter or margarine (optional)
1 pouch CERTO Fruit Pectin
1 Tbsp. crushed red pepper flakes (Use instead of jalapeno pepper seeds, if desired.) (optional)
BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
PLACE green, red and jalapeno peppers and vinegar in 6- or 8-quart saucepot
.
STIR sugar into peppers in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
STIR in pectin quickly. Stir in red pepper flakes, if desired. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
LADLE quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Pineapple-Jalapeno Marmalade
3/4 cup each: finely chopped fresh pineapple and orange marmalade
1 to 2 Tablespoons minced pickled jalapeno pepper
1 tablespoon each: pickled jalapeno juice and minced pimento
2 teaspoons fresh lime juice
1/2 teaspoon salt
1 tablespoon chopped fresh cilantro
Place pineapple, marmalade, jalapeno, jalepeno juice, pimento, lime
juice, salt and cilantro is a small bowl: mix together well. [Can
be made one day in advance]. Remove from fridge one hour before
serving. Makes 1 1/2 cups
Hasty Habenero Jelly
approx 1.5 oz habenero chilies
1 cup rice vinegar
.25 cup sugar
4 10 oz jars apple jelly
Rinse chilies and cut off stem ends. Wearing gloves or holding
chilies with a fork (do not touch with bare hands), cut chilies in
half lengthwise. Slice out and discard veins and seeds Cut chilies
into 1/8 to 1/6-inch slivers. Put chilies, vinegar, and sugar in a 4
to 5 quart pan. Bring to a boil over high heat, stirring often, and
boil until mixture is reduced to about 1/3 cups, about 7 minutes.
Scrape jelly from jars into pan. Stirring often, boil until jelly
melts. Ladle hot jelly back into the unwashed jars to within 1/4 inch
of rims. Wipe rims clean and screw lids onto jars. (If there is a
little extra jelly, pour into a small dish and cover when cool.)
After 1.5 hours, gently shake jelly in jars to redistribute chili
pieces if they have floated to the
top. When jelly is cool, use or store in refrigerator up to 3 months.
Jalapeno Jelly
10 Japapeno peppers, stems removed
2 medium bell peppers
1 1/2 cup vinagar
6 cups sugar
1/3 cup lemon juice
4 oz. liquid pectin
10 droops green food coloring
Place chiles and peppers in blender and puree until finely chopped.
Combine the puree and vineagar and bring to a boil. Boil rapidly for
10 minutes stirring occasionally. Remove from heat and stir in sugar
and lemon juice. Return to heat, bring to boil again, stir in the
pectin and food coloring and boil again, stirring constantly for 1
minute. Skim off foam and bottle in sterilized jars. Makes 6 1/2 pints
Excellent on crackers with cream cheese and can be used as a basting
sauce for grilled poultry. For a sweet and hot flavor, add fruits
such as apricots or peaches to the jelly
Apricot Habanero Jelly
1 lb. habenero peppers
1 cup cider vinegar
1/2 cup apricot nectar
6 cup sugar
1 pkg. certo
6 drops orange food coloring
Directions
cut off stem ends of peppers blend together with 1/2 of the vinegar
and aprocot nector. bring the vinegar and sugar to a boil, add the
pepper and coloring and bring to a boil for two minutes. Add the
certo and bring to a boil again. Skim , pour into jars and seal.
makes about 24 oz of jelly.
Apricot Jalapeno Jelly
1/2 c Jalapeno peppers, stems & seeds removed
1 lg Red bell pepper, stem & seeds removed
2 c Cider vinegar
1 And 1/2 cups dried apricots, chopped
6 c Sugar
3 oz 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.)
Yield: 3 pints (I got 7 half pint containers.)
Nancy Gerlach also wrote: "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."
Autumnal Jalapeno Jelly
1 c Red bell pepper
1/2 c Jalapeno pepper
5 c Sugar
1 1/2 c Apple cider vinegar
The seeds of 1 -jalapeno pepper
2 Pouch liquid pectin
6 Canning jars
Remove stems veins and most of the seeds of peppers and chiles.
Adding the seeds of 1 jalapeno chile will not make the jelly hotter
since the sugar, the vinegar, and the cooking process tame (most) all
the chiles. The floating seeds in the jar add character. Using the
knife blade of a processor, mince the peppers and chiles with quick
on and off pulsations. In a 5 qt. pot, mix the peppers, chiles, seeds
sugar and vinegar. Bring to a rolling boil and boil for 3 minutes.
Remove from the heat and cool for 5 minutes. Add the 6 ozs of pectin
(certo) and stir continuously for 2 minutes. Allow the mixture to
cool for another 2 minutes and the stir again for 1 minute. This
stirring will distribute the bits of pepper throughout the jelly.
Pour into jelly jars that have been sterilized and seal immediatly
with lids that have been sterilized seperatly for 5 minutes. Test
seal, after cooling, with finger. If middle pops up when pressed, jar
is not sealed.
Charlie's Pepper Jelly #2
2 green bell peppers
2 red bell peppers
2 yellow bell peppers OR any combination of the above
4 Habanero/Scotch Bonnet peppers OR 6 jalapeno peppers
5 1/2 cups sugar
2 cups WELCHES White Grape Juice
1 cup HEINZ cider vinegar
1/4 cupfresh lemon juice
2 pouches CERTO (DO NOT SUBSTITUTE)
Seed and devein peppers. Chop very finely, or grind with coarse plate
installed, or process in food processor. You want a very fine chop
but not pureed. Cook chopped peppers in the grape juice, bringing
first to boil and then simmer 10 minutes. Strain through a very fine
sieve or through several thicknesses of cheesecloth. Return 1 cup of
the cooked pulp to the pan. Return the strained juice to the pan. Add
the cider vinegar, and sugar. Bring to a hard boil. Add the lemon
juice and CERTO. Stir well. bring back to a hard boil; boil 1 minute.
Remove from heat and skim. Pour into hot, sterilized jelly glasses;
seal, and place in a boiling water bath for 10 minutes. Remove; cover
with a towel until cooled.
Serving Ideas : Serve with cream cheese and crackers
NOTES : The grape juice can be substituted with apple, peach, or pear
juices prepared for jelly making. See your canning book
Double Hot Pepper Jelly
This recipe is adapted from "Blue Ribbon Winners - America's Best
State Fair Recipes" compiled by Catherine Hanley (published by
Smithmark Publishers, NY, NY, 1993) This recipe is from Vandy Bradow
and won a blue ribbon at the North Carolina State Fair.
1/4 C. finely minced red chili peppers
3/4 C. finely minced green jalapeno peppers
6 1/2 C. sugar
1 1/2 C. distilled white vinegar
2 pouches (3 oz. each) liquid pectin
Sterilize 8 half pint jars; keep hot until needed. Prepare lids as
manufacturer directs. In a large kettle, combine minced peppers,
sugar and vinegar. Bring to a boil. Remove from heat; let stand 5
minutes. Using a metal spoon, skim off any foam. Increase heat to
high. Return kettle to heat and bring back to a full rolling boil
that cannot be stirred down. Stir in pectin and boil exactly 1
minute, stirring constantly. Remove from heat and ladle into hot
jars, leaving 1/8 inch headspace. Wipe jar rims and seal with hot
lids and screw bands. Invert jar 30 seconds, then stand upright to
seal. Makes about 8 half pint jars.
VARIATION: For a less assertive flavor, substitute sweet bell peppers for part
of hot peppers.
TIP: Wear rubber or plastic gloves while cutting hot peppers and do not
touch skin or eyes. To mince peppers, using a sharp knife, cut off
tops and slice lengthwise. Discard seeds and white membrane. Cut
lengthwise in 1/8 inch strips, then cut very fine crosswise strips.
Habanero Jelly
3 ORANGE bell peppers, large, fleshy
5-10 chiles habaneros, ripe (original comment: "10 makes this
stuff DEADLY")
1.5 C. vinegar, white, distilled
7 C. sugar
1 pkg liquid fruit pectin (Certo or equivalent)
1. Remove stems, seeds, and membranes from bell peppers. Remove stems
from habaneros (and seeds too, if you want to take the trouble, but
if you do you run the risk of removing membranes, too, which will
reduce hotness of the end product).
2. Put bell peppers, habaneros, and the vinegar in a blender and
process until smooth.
3. Combine pepper-vinegar puree and all the sugar in a non-corrosive
pan.
4. Bring to a boil, reduce heat to a simmer, and cook for 20 minutes.
Remove from heat and strain through cheesecloth into another pan. Add
pectin and bring to a full rolling boil while stirring. Boil about
one minute, remove from heat and ladle into sterile jars.
Yield: about 7 half-pint jars.
Brent's comments:
1) ORANGE bell peppers are EXTREMELY expensive. YELLOW bell peppers
are expensive but much cheaper and just as suitable, since it turns
out the orange color doesn't really show very well anyway -- the
yellow ends up clearer and more appealing, whereas the orange ends up
looking a bit like a murky yellow. And RED bells are cheapest of all,
not to mention giving perhaps the best color. I got the best flavor
jelly when I used a good tasting mild chile for "filler" instead of
regular old bell peppers (namely, "Szentesi", a Hungarian paprika
type, but just substitute your favorite choice).
2) Actually, the best jelly of all came by using rocotos instead of
habaneros. I still used bell pepper and/or Szentesi for "filler",
used about 10-15 rocotos or so, de-seeded and de-veined them as
original recipe directed, and even so these batches turned out hot
and delicious flavor. But next time I will leave all membranes,
removing only seeds. Who cares if the jelly's so hot you have to use
a bit less on your toast/bagel?
3) The batch I made with 8 habaneros, de-seeded and de-veined per
original recipe, was not very hot at all, hence my modification to no
longer de-seed nor especially de-vein. I suppose an alternative would
be to still de-seed and de-vein, but use many more (20-30?) habaneros
to get more of that distinctive hab flavor/aroma without making it
deadly for non-chile-heads.
4) A standard pepper jelly variant is to add at the end some bits of
chopped pepper for visual/texture appeal, which could be green and/or
ripe colored chiles. I would use a mild chile for this like jalapeno
or bell pepper, not habanero, since pieces of the latter could be an
unpleasant surprise for non-chile-heads.
Cranberry Pepper Jelly
1 1/2 cups cranberry juice cocktail
1 cup vinegar
2-4 jalapeno peppers halved and seeded
5 cups sugar
1 3 ounce package liquid fruit pectin
5 tiny red hot peppers, optional
Combine juice, vinegar and prepared jalapenos. Bring to a boil. Reduce heat. Cover and let simmer 10 minutes. Strain the juice, should have 2 cups liquid. Discard solids. In 4 quart pan, combine liquid and sugar. Bring to full rolling boil over high heat, stirring constatntly. Stir in pectin and red hot peppers. Return to full boil and boil 1 minutes, stirring constantly. Remove from heat and pout into clean hot jars. Place one red pepper in each jar. Process 5 minutes in boiling water bath. makes 5 half pints. I have used both the regular and the reduced calorie juice and seen no difference.
Cranberry Jalapeno Jelly
Yield: 8 1/2-pint jars
3 cups cranberry juice
1 cup chopped seeded jalapeno peppers
7 cups sugar
1 cup vinegar
2 pouches (3 oz. ea.) liquid fruit pectin
10 drops red food coloring - optional, but sure is pretty.
Place cranberry juice and peppers in a blender; cover and process until peppers are fully chopped. Strain through a double thickness of cheesecloth. Pour the strained juice into a
large kettle; add sugar. Bring to a full rolling boil, stirring constantly. Stir in vinegar and pectin; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim foam. Add food coloring, if desired. Pour into hot jars, leaving 1/4 headspace. Adjust caps and process for 10 minutes in a simmering hot water bath at 190 to 200 degrees F.
You can find pure cranberry juice in the health food department of your suppermarket or try health food stores..
Raspberry Jalapeno Jelly
1/2 cup jalapeno peppers (seeded and sliced)
1 large red bell pepper
2 cups cider vinegar
1 1/2 cups raspberries
6 cups sugar
1 pkg pectin
few drops red food coloring (optional)
Blend first 4 ingredients in blender or food processer, add sugar and boil for 5 mins. Add pectin and coloring (if desired), boil 1 minute more. Skim foam and pour into hot jars. Process 10 mins in boiling water canner. Makes about 6 half pints.
(For a pretty marmalade effect slice red peper thin and add with sugar)
Really Hot, Hot Pepper Jelly
This recipe is from Cane River Cuisine, The Service League of Natchitoches (LA).
1 c. ground bell peppers
3/4 c. ground hot peppers
6 1/2 c. sugar
1 1/2 c. cider vinegar
1 bottle Certo
1/4 tsp. green food coloring
Remove seeds from peppers. Grind and save juice. Measure ground peppers with juice. Bring sugar, vinegar and peppers to a rolling boil. Boil for 10 minutes. Remove from heat. Add Certo and food coloring. Pour into sterilized jars. Wear rubber gloves when handling the hot peppers. Makes 6 to 7 half pints.
Western-Style Pepper Jelly
2 medium Granny Smith apples -- cored and chopped
1 medium green bell pepper -- seeded and chopped
8 medium jalapeno peppers -- chopped
1 1/2 cups cider vinegar
5 cups sugar
1 3 oz. pkg Certo
1/4 cup green pepper -- finely chopped
1/4 cup red bell pepper -- finely chopped
1 small hot pepper -- finely chopped
1/4 cup pecans optional
Coarsely chop first two ingredients. Place first 3 ingredients in Dutch oven with vinegar, sugar, and 1/4 cup water. Bring to boiling, reduce heat and boil gently, uncovered, for 10 minutes. (Should have 4 cups.) Stir in pectin;return to boiling. Boil hard for 1 minute, stirring constantly. Stir in the finely chopped peppers. Pour into hot, sterilized 1/2 pt. canning jars, leaving 1/4" head space. Wipe rims, put on lids. Process in boiling water bath 5 minutes. Takes 2-3 days to jell. Makes 5 half-pints.
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