Chili Pepper Jelly Recipe
1 tablespoon Serrano chiles, chopped
1 cup Anaheim chilies, diced
1 med. Green bell pepper, diced
1 1/4 cup Red wine vinegar
5 cups cup Sugar
1 ounce liquid Pectin
OR1 package (1 3/4 oz) powdered Pectin
Combine the chiles and pepper with the vinegar in a food processor.Process until pureed (about 3 minutes).Put the puree and sugar in a saucepan. Bring to a boil over medium high heat, stirring constantly. Remove from the heat, skim the foam from the top and discard, and add the pectin.
Return to the heat and bring again to a hard boil for 2 minutes, stirring constantly. Remove from the heat and stir constantly for 5 minutes.As it cools, the jelly will begin to thicken. Pour it into clean,sterilized 8-ounce jars, leaving a 1/4" space at the top. Seal as desired.
Chili Pepper Jelly serves/makes 6 jars
Chilli Jelly Natural Pectin
This recipe uses the natural pectin found in apples to set the jelly. Alternatively you could use pecting to set the jelly and leave out the apples however I prefer the more natural option.
1 kg of cooking or crab apples
500 ml of Water
500ml of cider vinegar
Sugar (1lb of sugar to each pint juice
A handful of fresh chillies (vary according to taste/variety, i use about 15).
Add the chopped apples (including the peel & core which is where most of the pectin is found!) to 500ml of cold water and 500ml of cider vinegar. Throw in about half the chopped chillies then bring to the boil then simmer for about 25 minutes.
Pour the contents of the pan through a piece of thick muslin or a jelly bag. The key here is not to force the pulp through the muslin as this can result in a cloudy jelly. Leave to drip through the bag for 5 hours.
Put the strained juice/pulp into a pan on a low heat. Measure the jucie and stir in half a kg of sugar per pint of strained juice/pulp. Once the sugar has been stirred in add the some more finely chopped chillies then turn the heat up for a further 10 minutes.
Place in clean jars and boil to steralise.
This stuff is superb and is delicious served with cheese & crackers and sandwiches/toasties.
red chili jelly
3 Red bell peppers; seeded and diced
6 Jalapeno chilies; seeded and diced
1/2 cup White wine vinegar
2 cups Sugar
1 pack Certo brand pectin
(from Brennan's Restaurant in Houston, TX) Puree the peppers and chilies in a blender or food processor with a steel blade. Heat a saucepan over medium heat, and,when hot,add the pepper puree, vinegar and sugar. Boil for ten minutes, then add the pectin and return to a boil for one minute. Remove from heat, cool to room temperature and refrigerate.
Grape Jelly Meatballs
1 1/2 cups chili sauce
1 cup grape jelly (can use currant jelly)
1 to 3 teaspoons Dijon mustard
1 pound lean ground beef
1 egg, lightly beaten
3 tablespoons fine dry bread crumbs
1/2 teaspoon salt
Combine chili sauce, grape jelly, and mustard in Crock Pot and stir well. Cook, covered, on high while preparing meatballs to bake.
Combine remaining meatball ingredients and mix thoroughly. Shape into 30 meatballs. Bake meatballs in a preheated 400 degree oven for 15 to 20 minutes; drain well. Add meatballs to sauce, stir to coat, cover and cook on LOW for 5 to 7 hours.
Meatballs in Chili-Grape Jelly Sauce
1 (16-ounce) bottle chili sauce
1 (16-ounce) jar grape jelly
1 1/2 pounds lean ground beef
1/2 cup dry bread crumbs
1/2 cup tomato ketchup
1 large egg, beaten
1/4 cup finely chopped onion
1 teaspoon salt
1/2 teaspoon ground black pepper
In a large skillet, combine chili sauce and grape jelly and heat over medium-low heat until melted and well combined.
Combine beef, bread crumbs, ketchup, beaten egg, onion, salt and pepper in a large bowl. Form into meatballs 1 to 1 1/2-inches in diameter. Add to skillet, turn gently to coat, cover and simmer on low for 1 hour.
Makes 6 servings.
Green Chili Pepper Jelly
- 3 cans diced green chilies (4 oz. cans)
- 2 to 3 tablespoons finely chopped jalapeñoes
- 1 cup cider vinegar
- 1/3 cup lemon juice
- 1 teaspoon chili powder
- 1 teaspoon salt
- 5 cups sugar
- 1 3 oz. pouch of liquid pectin
Sterilized the jars by placing them filled with water in the canner that is half full of water. Add enough water to cover the jars. Bring water to a boil and allow it to boil for 10 minutes. Turn off the heat and leave jars in the hot water until ready to fill.
Wash lids and rings in hot soapy water. Dry off rings and set aside.
Place the lids in a small pan and cover with water. Bring to a simmer and then turn the heat off. Leave the lids in the hot water until ready to use. Lid preparation can be done while jelly is cooking.
Stir all of the ingredients together, except for the pectin, in a large saucepan. Bring them to a full boil. Stir occasionally.
Once the mixture is at a rolling boil add the liquid pectin and allow it to boil for 1 minute. Continue to stir during this time.
Remove from the heat and skim off any foam that has developed on top.
After skimming foam off pour the hot jelly into the hot sterilized jars, leaving 1/4 inch headspace.
Wipe the rims and threads of the jars. Place the lid on top of the jar and the place the ring on. Do not over tighten the rings.
Place the jars in a canner that is at least 1/2 full of hot water. Once all the jars are in the canner, add more boiling water until the jars are covered with about 1 inch of water.
Bring water to a full boil, cover and turn the heat down so that the water is just at a steady boil. Cook for 5 minutes.
At the end of the cooking time, carefully remove the jars from the canner and place on a dry towel and allow to cool for 12 hours.
This recipe makes 3 pints or 6 half pints.
Walts Habanero Jelly
6 Half pints
Habanero Jelly Ingredients
2 Orange bell peppers 1 Dry Pectin (Sure Jell etc.)
5 Habanero Chiles 1 ts Butter-to prevent foaming
To 6 1/2 pt canning jars
15 Habanero Chiles Sterilized
5 c Sugar 6 Canning lids - sterilized
1 1/2 c Cider vinegar
Seed and stem bell peppers, cut into pieces and process in a food processor. Do not puree. Seed and stem habaneros leaving as many seeds as you want heat. Process in a food processor as with the bell peppers. Removing the seeds will remove part of the vein, therefore the heat. Use only the small amount if you want a milder jelly. Place sugar in a separate bowl. Place the chiles, bell peppers, vinegar, dry pectin and butter in a large stainless steel pot. Bring this to a rolling boil (one that does not stop when stirred). Stirring constantly. Add sugar immediatly to chile mixture. Return to a rolling boil and boil exactly one minute. Stirring constantly. Remove from heat and skim off any foam. Immediatly fill jars to 1/8 inch from the top. Cover with flat lids and screw bands tightly. Invert jars for 5 minutes to distribute the chiles. After jars are cool check seal by pressing middle of top with your finger. If the bubble springs up jars are not sealed.
Habanero Pepper Jelly Ingredients
3/4 c Cider Vinegar 1/4 c Red Bell Pepper; Finely
3 1/4 c Sugar 1/2 c Grated Carrot
8 Habanero Chiles; Stems and 3 oz Liquid Pectin
Instructions for Habanero Pepper Jelly
Combine the vinegar and sugar in a saucepan and stir over medium heat until the sugar dissolves. Mix in the carrot and red pepper. Bring to a boil and boil for 5 minutes. Add the Habanero and boil for an additional 5 minutes. Remove from the heat, add the pectin, return to a boil for 1 minute, stirring constantly. Skim off any foam and bottle in sterilized 4 ounce jelly jars. hot.