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
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.
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Arham khan
[email protected]This jelly is amazing! I love the sweet and spicy flavor. I've been putting it on everything from crackers to chicken.
Johar Naqvi
[email protected]I've made this jelly several times and it always turns out great. It's a great way to use up leftover peppers and it's a delicious addition to any cheese plate.
MARUGHU MOMODU
[email protected]This jelly is so easy to make and it's so delicious. I love the way the flavors of the peppers and the sugar come together.
Rohit Tumbahamphe
[email protected]I love this jelly! It's the perfect balance of sweet and spicy. I've been putting it on everything from crackers to sandwiches.
Markus Säkkinen
[email protected]This is a great recipe for a sweet and spicy jelly. I used it to make a glaze for grilled chicken and it was fantastic.
Uche Kalu
[email protected]I made this jelly for my husband who loves spicy food. He absolutely loved it! I'll definitely be making it again.
DF Krull
[email protected]This jelly is so easy to make and it's absolutely delicious. I love the kick of heat from the peppers.
Pahadi Gaming
[email protected]I've made this jelly several times and it always turns out perfect. It's a great way to use up leftover peppers.
Shanna Brady
[email protected]This jelly is amazing! I made it for a party and it was a huge hit. Everyone loved it.
Steve Morrical
[email protected]I made this jelly a few weeks ago and it is so good! I love the sweet and spicy flavor. I've been putting it on everything from crackers to chicken.
Amanda Story
[email protected]This is the best pepper jelly I've ever had.
mohabbat mohabbat
[email protected]I just made a batch of this jelly and it is delicious! I used a combination of red and yellow peppers, and it has a beautiful color. The flavor is a perfect balance of sweet and spicy.
nkosi ngwenya
[email protected]This is a super simple jelly recipe, yet the flavors are incredible! It was a huge hit at my last party - people kept asking for the recipe.