Best 3 Hot Pepper Garlic Jelly Recipes

GARLIC JELLY

Steps:

• In a food processor or blender, blend the garlic and 1/2 cup of vinegar until smooth. In a 6 to 8 quart saucepan, combine the garlic mixture, remaining 1 1/2 cups vinegar and sugar. Over high heat bring the mixture to a boil, stirring constantly. Quickly add the pectin. Return the mixture to a boil and boil hard for 1 minute, stirring constantly. Remove from the heat.
• Immediately fill five, sterilized half pint jars with the jelly, leaving 1/4-inch head space. Wipe the jar tops and threads clean. Place hot sealing lids on the jars and apply the screw on rings loosely. Process in boiling water in a deep canning pot for 5 minutes. Remove the jars and cool completely. Tighten the jar screw rings to complete the sealing process.

HOT PEPPER GARLIC JELLY

Steps:

• 1 I begin by putting my jars and rings in a big pot of water on the stove and bring to a low boil. 2 Leave them boiling slightly till you are ready for them. 3 Have your jar flats ready on the counter along with a damp rag to wipe the rims of your jars after filling. 4 Put peppers, green pepper, garlic, vinegar and sugar in a large pot and mix well. 5 Bring to a boil, stirring often. 6 Boil for 5- 6 minutes. 7 Remove from heat and add Certo and stir. 8 Pour into 1/2 pint jars. 9 As soon as you fill a jar wipe the rim, put a flat in the ring and twist onto jar and invert jar on cloth towel to seal (heat from jar, ring and jelly should seal it). 10 Leave them on the counter for a while to finish sealing. 11 If you notice the peppers settling just give the jar a little shake every once in a while. 12 After they have cooled and sealed (you will not be able to push down on the flat at all) you can turn them over and tighten the rings again and you're done! 13 **NOTE FROM CHEF** One packet of liquid certo will work just fine, the jelly will "looser". I actually prefer it with one packet myself.

HOT PEPPER JELLY

Steps:

• Place vinegar and peppers in a blender; cover and puree. Add 2 cups sugar; blend well. Pour into a Dutch oven. Stir in remaining 4 cups sugar; bring to a boil. Strain mixture and return to pan. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin and food coloring if desired. Continue to boil 1 minute, stirring constantly. Remove from the heat; skim off foam. Ladle hot mixture into hot sterilized 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 5 minutes. Remove jars and cool., Serve with cream cheese on crackers.