Here are some pepper recipes if you are interested in making your own
custom pepper jelly. I mix and match peppers and chiles as I see fit, and they always turn out good. I especially like my Aunt's recipe for jalapeno jelly. I just counted out and weighed the jalapenos and then substituted a combination of jalapenos, habaneros, serranos, and some others that I was not familiar with but I think they might have been called lantern chiles.
You don't even have to waterbath them if you just put them into a sterilized large container in the fridge, or refrigerate the smaller canning jars.
To be perfectly honest with my pepper jelly, after sterilizing the jars in the dishwasher, I fill the half-pints, cap them, then invert them and let them cool. I invert them again before they get too gelled so they settle back onto the bottom of the jar.
I never add food coloring because I like the look of the natural jelly. I also never strain the solids out of the jelly because it is too much of a pain, and one again, I like how it looks.
I cannot think of any jam that wouldn't be delicious just by adding some jalapenos or habaneros to them while making them.
* Exported from MasterCook *
SALSA JAM
Recipe By : Blue Ribbon Preserves by Linda J. Amendt / Judy-KY
Serving Size : 5 Preparation Time :0:00
Categories : Dawn's Recipe Jams & Jellies
Amount Measure Ingredient -- Preparation Method
2 cups peeled -- seeded and chopped
ripe plum tomatoes
2/3 cup chopped red onion
2/3 cup tomato sauce
3 tbsp. seeded and finely chopped jalapeno chili
peppers*
3 tbsp. strained fresh lime juice
1 ½ tsp. finely minced lime zest
¼ tsp. Tabasco sauce or other hot pepper
sauce
5 cups sugar
1 pouch liquid pectin -- (3-ounce)
In an 8-quart stainless steel pan, combine the tomatoes, onion, tomato sauce and
peppers. Over medium heat, stirring constantly, bring the mixture to a boil. Reduce the heat and simmer gently for 5 minutes, stirring frequently to prevent sticking. Add in the
lime juice, zest and hot pepper sauce. Gradually stir in the sugar. Over medium-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved. Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly. Stir in
the pectin. Return the mixture to a full rolling boil, stirring constantly. Boil, stirring constantly for 1 minute. Remove the pan from the heat. To prevent the jam from separating in the jars, allow the jam to cool 5 minutes before filling the jars. Gently stir the jam every minutes or so to distribute the salsa. Ladle the hot jam into hot jars leaving ¼ inch headspace. Wipe the jar rims and threads with a clean, damp cloth. Cover
with hot lids and apply screw rings. Process half-pint jars in a 200F (93C) water
bath for 10 minutes, pint jars for 15 minutes.
Judy's note: I used one whole serrano pepper and enough jalapeno peppers to equal 3 tbsp.
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* Exported from MasterCook *
Ange's Pepper Jelly
Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Jams & Jellies
Amount Measure Ingredient -- Preparation Method2 medium red bell peppers, seeded -- cut in chunks
6 jalapeno peppers, with seeds -- halved
8 cups sugar
2 cups cider vinegar -- (5% acidity)
6 ounces liquid pectin
Combine peppers in food processor and pulse until coarsely chopped (do not puree). Add to large saucepan with sugar and vinegar. Bring to a boil over high heat. Skim foam from surface. Add pectin and return to a boil. Boil 1 minute and skim foam again. Ladle mixture into 9 sterilized half-pint jars and process in water bath for 5 minutes.
Makes 9 half-pints
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* Exported from MasterCook *
Apricot-Jalapeno Jelly
Recipe By :Nancy Gerlach
Serving Size : 6 Preparation Time :0:00
Categories : Jams & Jellies
Amount Measure Ingredient -- Preparation Method1/2 cup jalapeno peppers -- seeded and deveined
1 large red bell pepper -- seeded and deveined
2 cups cider vinegar
1 1/2 cups dried apricots -- chopped
6 cups sugar
3 ounces liquid pectin
4 Drops red food color
Put jalapenos, bell pepper, & vinegar in blender. Puree 'til coarsely ground and small chunks remain. Combine apricots, sugar, & jalapeno/pepper/vinegar mixture in large saucepan. Bring to a boil. Boil rapidly, 5 minutes. Remove from heat; skim off any foam that forms. Allow mixture to cool for 2 minutes. Then mix in pectin (and food coloring if you're going to use it). Pour into sterilized jars, seal, and cool. (I processed in a boiling water-bath for 10 minutes.) Yield: 3 pints (I got 7 half pint containers.)
From "Chile Pepper: The Magazine of Spicy Foods" May/June 1990. Vol.
IV, No. 3, pp. 30-31. In "Fiery Fruits" article by Nancy Gerlach.
Gerlach also wrote: "This recipe calls for apricots but peaches, nectarines, and pears work equally well. Any fresh green chile can also be substituted, depending on your heat preference.
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* Exported from MasterCook *
Aunt Emme's Jalapeno Jelly
Recipe By :Emme Kochis
Serving Size : 1 Preparation Time :0:00
Categories : Jams & Jellies
Amount Measure Ingredient -- Preparation Method36 jalapenos
1/3 cup water
3 cups white or cider vinegar -- (5% acidity)
5 pounds sugar
12 ounces liquid pectin
Wash and remove the stems and bottoms from peppers. Blend with water and mince (can be done in a blender or a food proccesor). Place peppers, sugar, vinegar in large heavy saucepan. Stirring constantly, bring to a boil, and boil 5 minutes. Strain or not; and return to saucepan, and stir in pectin. Bring to a rolling boil and boil for 1 minute, stirring constantly. Skim foam and ladle into 14 sterilized half-pint jars. Process in a water-bath for 5 mniutes.
Makes 14 half-pints
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* Exported from MasterCook *
Cranberry-Red Pepper Jam
Recipe By :Fusinato 12-26-1997
Serving Size : 0 Preparation Time :0:00
Categories : Christmas Cranberries
Jams & Jellies Thanksgiving
Amount Measure Ingredient -- Preparation Method1 c fresh or dried cranberries
3/4 c chopped red pepper
1/4 c chopped serrano chilies
2 1/2 c cider vinegar
1 1/2 c water
1 box dry pectin
6 c sugar
After chopping cranberries in food processor, then add the peppers and 1 1/4 c of the vinegar to the blender. Whirl again. Place mixture in your jam pot. Rinse the blender with the remaining vinegae and water and add to pot. Add pectin. Bring to a boil. add sugar all at once. Boil 2 minutes and fill sterile jars. Can be made with
Source:
"RecipeLink"
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* Exported from MasterCook *
Cranberry-Pepper Jam Vinaigrette
Recipe By :Richard/Sandy Brown
Serving Size : 1 Preparation Time :0:00
Categories : Jams & Jellies Salad Dressings
Salads
Amount Measure Ingredient -- Preparation Method1 1/2 tablespoons olive oil
2 tablespoons orange or tangerine juice
1 pinch allspice
Black peppercorns and salt to taste
1 tablespoon Cranberry-Pepper Jam
Crush peppercorns and add all ingredients together. Shake to combine.
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* Exported from MasterCook *
Hot Pepper Jelly
Recipe By :Bless This Food
Serving Size : 1 Preparation Time :0:00
Categories : 092197 Canning, Preserves, Etc.
Jams & Jellies
Amount Measure Ingredient -- Preparation Method3/4 cup ground bell peppers
1/4 cup ground hot peppers
1 1/2 cups apple cider vinegar
6 cups sugar
1 6 oz bottle liquid pectin
Mix vinegar, peppers and sugar. Bring to a hard boil and boil 1 minute.
Set aside to cool; strain and add 2 drops of red or green food coloring.
Add pectin. Bring to boil and boil 1 minute or more. Pour into jars and
seal. Good spread over cream cheese and served with crackers.
Martha Langley
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* Exported from MasterCook *
Radish Jelly
Recipe By : Gails?
Serving Size : 1 Preparation Time :0:00
Categories : Jams & Jellies
Amount Measure Ingredient -- Preparation Method2 cups finely chopped radishes
2 1/2 cups granulated sugar
3/4 cup water
1 box pectin -- (1 3/4 oz)
2 tsp. prepared horseradish
Combine first 3 ingredients over medium-high heat. Stir constantly until sugar dissolves. Bring to a rolling boil.
Add pectin. Stir until dissolved. Bring to a rolling boil again and boil for 1 minute longer. Remove from heat
and skim off foam. Stir in horseradish. Process in hot water bath (didn't say for how long). Serve with cream
cheese and crackers or meat. Makes about 2 pints.
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* Exported from MasterCook *
Harry & Davids Sweet and Hot Pepper and Onion Relish Clone Recipe #250730
Recipe By :by LoversDream
Serving Size : 0 Preparation Time :0:00
Categories : Condiments Jams & Jellies
Thanksgiving
Amount Measure Ingredient -- Preparation Method6 cups tomatoes -- skinned, diced and drained
6 large red peppers -- diced (I used multiple colors from garden)
8 cups sugar
2 tablespoons salt
4 ounces pectin
3 cups white vinegar
1 teaspoon ground red pepper
2 jalapeno peppers -- seeded and diced
3 large onions -- diced
* Recipe called for two small boxes of pectin - I have no idea if a small box is 1 or 2 ounces so I guess at 2 ounces -- so be careful!
Mix all ingredients together, except pectin and bring to a boil. Turn down and simmer for 2 - 2 1/2 hours until thickened.
Whisk in the 2 boxes of pectin and boil for 1 minute. Pour into sterile jars.
Process in pressure canner at #11 for 15 minutes.
Yield:
"7 pints"
Not my notes : This recipe came from
http://www.recipe-recipes-message-board.com/forum/view_topic.php?id=3467&forum_id=37 and was posted by forum member "thebuca". I've not tried it myself but I have heard it is wonderfu
Notes: I increased the peppers and the ground red. I actually used scotch hots and it still lost some of the heat in the canning process. This always happens to me! Go ahead and be a little generous on the heat because it seems to leave the product after canning. Also, in using the 8 cups of sugar, you need the hot pepper to balance out the sweet.
It seems like a long time to cook but it makes a beautiful transformation from orange/red to a deep jewel ruby red. It is necessary to cook it the 2 hours because it becomes thick (unlike fresh salsa that stays thin).
Recipe reads that it makes about 7 pints. Not sure about that since I increased the vegetables. I would can in jelly jars because one mixed with 2 (8 oz) packages of cream cheese was plenty of dip.
I did not pressure can. I water-boiled for 10 minutes. They all set up perfectly.
It was a success. Tasted great, just wish it was a little spicier. I added cayenne to my cream cheese mixture.
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