Pepper Jelly: Preserving the Harvest
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- Опубліковано 8 вер 2021
- This is one of my favourite recipes to use my pepper harvest. It is a delicious treat and friends and family are always delighted to receive a jar as a gift.
This year I added a few Sugar Rush Peach Peppers to the recipe to give it an extra kick. It added a slight "back of the throat" heat, but I would double the amount next time. This recipe is from the Creative Cook's Kitchen recipe collection. I can not find this company online so I cannot leave a link. I will include the recipe below. The recipe below is as it is written on the recipe card.
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My Pepper Preserving videos:
• Preserving the Pepper ...
Sweet Pepper Jelly
8 Canning Jars (8 Ounce capacity each)
2 large red bell peppers
1 large green bell pepper
2 Cups cider vinegar
1 box (1 3/4 ounces) powdered fruit pectin
6 Cups sugar
Special Aids
8 quart pot or stock pot
instant read thermometer
ladle
Prepare and Sterilize Jars according to safe canning practices.
1. Using a sharp knife, remove the seeds from the bell peppers. Cut peppers into 1 inch pieces
2. In a food processor fitted with a metal blade, process the pepper pieces until they are finely chopped, less than 30 seconds
3. In an 8 quart heavy bottomed pot, combine chopped peppers, vinegar and pectin, Bring the mixture to a boil over medium high heat; boil for 1 minute
4. Add sugar, stir until blended. Return mixture to a rolling boil over medium-high heat; boil until the mixture registers 220 degrees F on an instant read thermometer, 6-10 minutes.
5. Using a ladle, fill the sterilized jars to within 1/4 inch of the top
6. Place the 2 piece lid on each jar and screw until almost tight. Let jars cool undisturbed. When completely cool tighten the outer part of the lid; tap the lid to make sure the jar has sealed (the lid shouldn't pop) If the jar hasn't sealed within 24 hours, store it in the refrigerator or use it right away. Store sealed jars of jelly in a cool, dark place for up to 1 year.
Variation: To make a spicy version of this jelly- add 3 or 4 chopped jalapeño peppers to the mix to turn ups the heat, try super-hot habaneros or scotch bonnets.
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I have the same tile backsplash behind my stove. You have good taste!!
Awesome! Thank you!
Thank you so much for sharing this. We love pepper jelly but have never made our own before. Now we have a great recipe to try!
It is so easy to make. You can play around with the pepper varieties and find the perfect mix to suit you. After you make your own, you won’t want to buy it again. Enjoy!
Wow, that was really something👍👍👍
Many thanks for the recipe and the video. I have so many peppers to find use for. The jars look so beautiful.
I will definitely try this. Your video came just at the right time.
I’m so glad you found this helpful and want to try it.
Oh thats looks so so nice and something I wish we had space to store jars of bits like this , val used to do it when the children were young and had house now tiny flat no room spare . Keep safe Bill and val
That is the drawback to preserving, it requires storage space.
Looks delicious and thank.
It really is.
Thank you so much....Perfect
I find this to be an addictive treat. I hope you enjoy it as much as I do.
Great sharing
That's so funny! I just made today my habanero pepper jelly! Nice video
Great minds think alike. Pepper jelly is a crowd pleaser.
👌🏻👌🏻👌🏻💜
To keep from boiling over add a couple of aTBLS of butter
Gonna try this! Thanks for the measurements because my green peppers are small!
I hope you saw I corrected myself with print on screen. I seemed to have a disconnect with my words and what I was actually doing that day. 😊
Almost time for making Pepper Jelly again it's my favorite Jelly now 😊
I’ve been eyeing up those sugar rush peach peppers with visions of pepper jelly!
I am trying no heat jalapeño as I don't like heat
I did jalapeño and remove seeds and membranes, and its taste kicks in after the sweetness of the bells. Ijust thought the no heat and with the seeds and membrane might be improved
I incidentally gave away the few hot jalapeño that I wanted for jelly.
Some great looking jelly there. My favorite jam I ever had was Peach Fruit with Sugar Rush Peach pepper and even though we sort of messed the recipe up it was still the best. Runny like syrup but so good I poured myself PB&Js till it was gone. LOL We are switching to smaller jars like that next jam we do. Great video and info. Thanks for the share!
Sugar rush with peach jam would give it just the perfect punch. I bet that runny peach jam would have been yummy on ice cream. We have used runny jams and jellies as pancake syrup too. It never gets wasted 😊
Wow, great recipe I must try some day! Thanks!😃
Rethink,As I love relish and peppers, I've never had the pepper jelly and I have the supplies so you sold me on the trial test.
I'm going to take notes and seems like it should be easy with your notes
Again thanks, Shur looks pretty, will try
I’m sure you won’t be disappointed.
I'm not the main cook in our house, but wife had foot surgery and I want to do your jelly.
As big peppers vary after chopped how much dice peppers in a measure cup to mix with the 6 cups of sugar, I'm a little lost here.
I'll rewatch might get clear in my little cooking brain
Looks good
I make sweet chili sauce, it's fabulous, I use it on lots of things, mainly on ham sandwiches topped with natcho style chili crisps... It's my fave. It's got crisp and hot with ham flavour.
I sometimes use it on hamburgers 😀. Occasionally I eat it straight off the spoon 😊.
you should NEVER disturb the ring of a canned jar once it is sealed so as not to allow air to enter
Hi, why don’t you need to water bath these after? I am a super newbie with canning and preserving
I don’t know the ins and outs. I do know the Certo company states that if the jars and things are properly sterilized you do not require the heat processing for these types of preserves. It is good to ask these questions and understand if the recipe is using reputable techniques. I was extremely cautious when I first started canning and still prefer to use tested recipes using recommended techniques.