Requesting Pepper Jelly Recipe
#1
Senior Member
Thread Starter
Join Date: Nov 2011
Posts: 579
Requesting Pepper Jelly Recipe
Good morning to all.
I am seeking a pepper jelly recipe.
I have the Ball Book and several other cookbooks, but would like to know if anyone has one to share that has been used and proven to be a good recipe.
Thank you in advance for any recipes.
I am seeking a pepper jelly recipe.
I have the Ball Book and several other cookbooks, but would like to know if anyone has one to share that has been used and proven to be a good recipe.
Thank you in advance for any recipes.
#3
Member
Join Date: Feb 2013
Posts: 95
My first MIL's recipe. Only one I've ever used (including from the Ball book) that consistently turns out perfectly.
1 can hot green peppers
1 ½ c. chopped green pepper
6 ½ c. sugar
1 ½ c. dark cider vinegar
1 bottle liquid Certo (6 oz)
Grind peppers and mix with sugar and vinegar. Bring to a boil and boil for three minutes. Add Certo and boil for one more minute.
Remove from heat and let set 5 minutes. Put into hot sterilized jars and seal. Makes 7 to 8 Mason jelly jars.
Add a few drops of green food coloring if desired.
Serve over an 8 oz. package of cream cheese, surrounded by Triscuit crackers.
1 can hot green peppers
1 ½ c. chopped green pepper
6 ½ c. sugar
1 ½ c. dark cider vinegar
1 bottle liquid Certo (6 oz)
Grind peppers and mix with sugar and vinegar. Bring to a boil and boil for three minutes. Add Certo and boil for one more minute.
Remove from heat and let set 5 minutes. Put into hot sterilized jars and seal. Makes 7 to 8 Mason jelly jars.
Add a few drops of green food coloring if desired.
Serve over an 8 oz. package of cream cheese, surrounded by Triscuit crackers.
#4
I live in the SE corner of WA State, so all the cherries are ready. My DH got a box of Bing Cherries, so I used the sure jell recipe to make 12 - 1/2 pints of cherry jam. Then, I decided to make Jalapeno-Cherry Jam, so I chopped up a couple of big handfuls of jalapenos (from a can) into my next batch of jam. It turned out delicious and made 7 - 1/2 pints. With the remaining cherries, I just canned them for future use or jam. To make it easier, I bought a cherry pitter from BB and Beyond that will pit four cherries at a time.
#7
Senior Member
Join Date: Feb 2012
Posts: 432
Double Hot Pepper Jelly
1/4 cup finely-mince red chili pepper
3/4 cup finely-mined green jalapeno peppers
6.5 cup white sugar
1.5 cups white vinegar
2 ( 3 0z)pouches of liquid pectin
Sterilize 8 ( 1/2pint) jars. Keep hot until needed ( oven at 200 degrees. Prepare lids as manufacture directs.
In large kettle, combine minced peppers,sugar and vinegar. Bring to boil. Remove from heat, let stand for 5 minutes. Using metal spoon, skim off foam. Increase heat to high. return kettle to heat and bring back to full rolling boil that cannot be stirred down. Stir in pectin and boil 1 minute, stirring constantly. Remove from heat. Ladle into hot jars, leaving 1/8 " headspace. Wipe jar rims and seal with hot lids and screw bands. Invert jars 30 seconds, then stand upright to seal. makes 8 half pint jars.
source: Blue Ribbon Winners;America's Best State Fair Recipes
Vandy Bradow, Raleigh, North Carolina Pre-1993.
Heat can be adjusted by how much and what kind of peppers you choose to use.
1/4 cup finely-mince red chili pepper
3/4 cup finely-mined green jalapeno peppers
6.5 cup white sugar
1.5 cups white vinegar
2 ( 3 0z)pouches of liquid pectin
Sterilize 8 ( 1/2pint) jars. Keep hot until needed ( oven at 200 degrees. Prepare lids as manufacture directs.
In large kettle, combine minced peppers,sugar and vinegar. Bring to boil. Remove from heat, let stand for 5 minutes. Using metal spoon, skim off foam. Increase heat to high. return kettle to heat and bring back to full rolling boil that cannot be stirred down. Stir in pectin and boil 1 minute, stirring constantly. Remove from heat. Ladle into hot jars, leaving 1/8 " headspace. Wipe jar rims and seal with hot lids and screw bands. Invert jars 30 seconds, then stand upright to seal. makes 8 half pint jars.
source: Blue Ribbon Winners;America's Best State Fair Recipes
Vandy Bradow, Raleigh, North Carolina Pre-1993.
Heat can be adjusted by how much and what kind of peppers you choose to use.
#9
Junior Member
Join Date: Jul 2013
Location: Europe
Posts: 221
From the british tv chef Nigella Lawson see www.nigella.com/recipes/view/chilli-jam-2692
Last edited by Nerys; 08-26-2014 at 11:13 PM.
#10
Senior Member
Join Date: Feb 2010
Location: Reno, Nevada
Posts: 794
Here's a link to Quilter Jinny Beyer's noted recipe for "Pepper Jam"
http://www.thequiltshow.com/os/newsl...etters_id/1344
I don't do spicy-hot, but I've heard those who do simply rave about this.
http://www.thequiltshow.com/os/newsl...etters_id/1344
I don't do spicy-hot, but I've heard those who do simply rave about this.
Thread
Thread Starter
Forum
Replies
Last Post
Olivia's Grammy
General Chit-Chat (non-quilting talk)
11
07-21-2011 03:31 PM
craftybear
Recipes
2
07-11-2011 07:48 AM