Best 6 Christmas Pepper Jelly Recipes

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**Indulge in the Spirit of Christmas with a Trio of Spectacular Pepper Jelly Recipes**

As the festive season approaches, let's embark on a culinary journey that captures the essence of Christmas cheer. Our collection of three extraordinary pepper jelly recipes promises to tantalize your taste buds and add a touch of magic to your holiday gatherings. From the classic and versatile Red Pepper Jelly, perfect for glazing hams, to the uniquely spiced Jalapeño Pepper Jelly, ideal for adding a kick to cheese platters, and the elegant Cranberry-Orange Pepper Jelly, a delightful accompaniment to roasted turkey, each recipe offers a distinct flavor profile that will elevate your holiday meals. Prepare to wow your guests and create unforgettable memories with these delectable pepper jelly creations.

Let's cook with our recipes!

PEPPER JELLY RECIPE



Pepper Jelly Recipe image

Pepper Jelly is easy to make, versatile, and makes a perfect and pretty home crafted gift.

Provided by Colleen Milne

Categories     Jams, Jellies, & Preserves

Time 22m

Number Of Ingredients 4

1.5 cups sweet peppers (preferably three colours, finely diced)
3 cups sugar
3/4 cups apple cider vinegar
1 pouch liquid pectin (85 ml)

Steps:

  • In a large stainless steel or enamel pot, combine diced peppers, sugar and vinegar
  • Over high heat, bring to a boil, stirring constantly, and boil for one full minute
  • Stir in liquid pectin, bring back to a boil, and boil hard for one full minute.
  • Remove from heat and ladle into hot, sterilized jars.
  • Put on lids and twist screw bands just finger tight
  • Process in boiling water bath 10 minutes
  • Allow to cool, in which time you should hear the pop of the sealing jars, and your jelly will thicken

Nutrition Facts : ServingSize 1 g, Calories 44 kcal, Carbohydrate 11 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 11 g

HOT PEPPER JELLY



Hot Pepper Jelly image

Enjoy this spicy treat on crackers with cream cheese. It also makes a festive holiday appetizer.

Provided by ranger1

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 1h45m

Yield 48

Number Of Ingredients 6

2 ½ cups finely chopped red bell peppers
1 ¼ cups finely chopped green bell peppers
¼ cup finely chopped jalapeno peppers
1 cup apple cider vinegar
1 (1.75 ounce) package powdered pectin
5 cups white sugar

Steps:

  • Sterilize 6 (8 ounce) canning jars and lids according to manufacturer's instructions. Heat water in a hot water canner.
  • 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.
  • Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly.
  • 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.

Nutrition Facts : Calories 88.5 calories, Carbohydrate 22.5 g, Fiber 0.3 g, Protein 0.1 g, Sodium 2.8 mg, Sugar 21.3 g

PEPPER JELLY



Pepper Jelly image

This spicy-sweet jelly is colored for Christmas...and flavored right for year-round use. Our test kitchen staff recommends spreading it on crackers with cream cheese for a snack or serving it as an accompaniment to pork roast.-Taste of Home Test Kitchen

Provided by Taste of Home

Time 35m

Yield about 6 half-pints.

Number Of Ingredients 8

1 jalapeno pepper, seeded and chopped
7 medium green peppers, cut into 1-inch pieces
1-1/2 cups white vinegar
1-1/2 cups apple juice
1 package (1-3/4 ounces) powdered fruit pectin
1/2 teaspoon canning salt
5 cups sugar
About 8 drops green food coloring, optional

Steps:

  • Place the jalapeno, half of the green peppers and half of the vinegar in a blender or food processor; puree. Pour into a large bowl. Puree remaining green peppers and vinegar; add to the bowl. Add apple juice; mix well. Cover and chill overnight. Strain through several layers of damp cheesecloth. Measure 4 cups juice into a Dutch oven (add water if needed to make 4 cups). Stir in pectin and salt; bring to a rolling boil over high heat, stirring constantly. Add sugar; return to a rolling boil. Boil for 1 minute, stirring constantly. , Remove from the heat; skim off foam. Add food coloring if desired. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.

Nutrition Facts :

KICKIN' RED PEPPER JELLY



Kickin' Red Pepper Jelly image

Peppers grow like wild fire in our hot Missouri summers. That's when I make spicy jelly to give as gifts at Christmas. The leftover pulp can be frozen in small batches and stirred into chili, pasta sauce, salad dressing and salsa. -Lee Bremson, Kansas City, Missouri

Provided by Taste of Home

Time 40m

Yield 4 half-pints.

Number Of Ingredients 8

5 medium sweet red peppers, coarsely chopped
3 jalapeno peppers, stemmed and seeded
2 garlic cloves, peeled
1/2 cup red wine vinegar
3 tablespoons balsamic vinegar
2 tablespoons bottled lemon juice
1 package (1-3/4 ounces) powdered fruit pectin
3-1/4 cups sugar

Steps:

  • Place red peppers, jalapenos and garlic in a blender; cover and process until finely chopped. Set aside 1/2 cup; puree remaining pepper mixture., Line a strainer with four layers of cheesecloth and place over a bowl. Place pureed pepper mixture in strainer; cover with edges of cheesecloth. Let stand 30 minutes or until liquid measures 1-1/2 cups., Discard pepper pulp puree from cheesecloth or save for another use; place liquid in a large saucepan. Stir in vinegars, lemon juice, pectin and reserved pepper mixture. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute., Remove from heat; skim off foam. Ladle hot mixture into four hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 86 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.

PEPPER JELLY



Pepper Jelly image

This family favorite makes a great gift, too! Excellent served with cream cheese and crackers as an appetizer.

Provided by Laura Rhodes

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Yield 28

Number Of Ingredients 4

1 ½ cups finely chopped green bell pepper
1 ½ cups distilled white vinegar
6 ½ cups white sugar
3 ounces liquid pectin

Steps:

  • In a large, stainless steel saucepan, combine green pepper, white vinegar, and white sugar. Bring to a boil, and cook for 6 minutes, stirring constantly.
  • Stir in liquid pectin, and continue to boil for 3 more minutes, stirring constantly. Skim off foam with a metal spoon, and remove pan from heat
  • Ladle jelly into sterilized jars, leaving a 1/2 inch space at the top. Seal, and process in a boiling-water canner for 5 minutes.

Nutrition Facts : Calories 181.9 calories, Carbohydrate 46.9 g, Fiber 0.2 g, Protein 0.1 g, Sodium 0.5 mg, Sugar 46.6 g

CHRISTMAS PEPPER JELLY



Christmas Pepper Jelly image

Thsi a recipe from Bernardin, but it's so good!!!! I make it every year, to have over the Holiday season, and enjoy it all year round also!!

Provided by Chef mariajane

Categories     Jellies

Time 25m

Yield 6 125 ml jars

Number Of Ingredients 7

1/3 cup dried apricot, finely sliced
3/4 cup vinegar (white or white wine)
1/4 cup red onion, finely diced
1/4 cup sweet red pepper, finely diced, seeded
1/4 cup green chili pepper, finely diced, including seeds (hot or sweet)
3 cups granulated sugar
1 (85 ml) envelope bernardin liquid pectin

Steps:

  • Place 6 clean 125ml mason jars on a rack in a boiling water canner, cover jars with water and heat to a simmer. Set screw bands aside. Heat snap lid sealing discs in hot water, not boiling. Keep jars and sealing discs hot until nearly ready to use.
  • With scissors or knife, cut apricots into 1/8 inch slices. Measure into a large deep stainless steel saucepan with vinegar; let stand 4 hours. Add diced red onion and green peppers to to apricots. Stir in sugar.
  • Over high heat, bring mixture to a full rolling boil that cannot be stirred down. Add liquid pectin squeezing entire contents from pouch. Boil hard for 1 minute, stirring constantly. Remove from heat and quickly skim off foam, if necessary.
  • Quickly pour jelly into a hot jar, dividing solids equally among jars and filling to within 1/4 inch of top of the jar headspace. Wipe jar rim removing any food residue. Center hot sealing disc on clean jar rim. Screw band down tight until resistance is met, then increase to fingertip tightness. Return filled jar to rack in canner. Repeat for remaining jelly.
  • Follow step by step safe canning instructions inside Bernardin liquid Pectin.
  • Makes 6 125ml jars,.

Tips:

  • Choose ripe peppers: Use a variety of peppers to achieve the desired level of heat and sweetness. Red and yellow peppers are sweeter, while green peppers are milder. For a spicier jelly, include cayenne or habanero peppers.
  • Prepare your peppers properly: Remove the seeds and ribs from the peppers to reduce the heat level. Cut the peppers into small pieces to ensure even cooking.
  • Use a heavy-bottomed pot: This will help to prevent scorching and ensure that the jelly cooks evenly.
  • Cook the jelly to the right temperature: Use a candy thermometer to measure the temperature of the jelly. The jelly is ready when it reaches 220°F (104°C).
  • Let the jelly cool completely: Allow the jelly to cool for at least 24 hours before serving. This will allow the flavors to develop and the jelly to set properly.

Conclusion:

Christmas pepper jelly is a versatile condiment that can be enjoyed in many ways. It can be served as an appetizer with crackers or cheese, or used as a glaze for ham or chicken. It also makes a great gift for friends and family. With a little planning and effort, you can easily make your own delicious Christmas pepper jelly.

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