BCM

Good morning to all.
I am seeking a pepper jelly recipe.
I have the Ball Book and several other cookbooks, but would like to know if anyone has one to share that has been used and proven to be a good recipe.
Thank you in advance for any recipes.

Pat M.

Go on line and look, I use jalapeno and green chile with my cactus fruit jelly.

williesmom

My first MIL's recipe. Only one I've ever used (including from the Ball book) that consistently turns out perfectly.
1 can hot green peppers
1 ½ c. chopped green pepper
6 ½ c. sugar
1 ½ c. dark cider vinegar
1 bottle liquid Certo (6 oz)
　
Grind peppers and mix with sugar and vinegar. Bring to a boil and boil for three minutes. Add Certo and boil for one more minute.
Remove from heat and let set 5 minutes. Put into hot sterilized jars and seal. Makes 7 to 8 Mason jelly jars.
Add a few drops of green food coloring if desired.
Serve over an 8 oz. package of cream cheese, surrounded by Triscuit crackers.

ladydukes

I live in the SE corner of WA State, so all the cherries are ready. My DH got a box of Bing Cherries, so I used the sure jell recipe to make 12 - 1/2 pints of cherry jam. Then, I decided to make Jalapeno-Cherry Jam, so I chopped up a couple of big handfuls of jalapenos (from a can) into my next batch of jam. It turned out delicious and made 7 - 1/2 pints. With the remaining cherries, I just canned them for future use or jam. To make it easier, I bought a cherry pitter from BB and Beyond that will pit four cherries at a time.

BCM

Thank you all. Williesmom, I am going to give yours a try. But, would like to know if you have ever made it without the hot pepper?

williesmom

No, I follow the recipe, but use the mildest, SMALL can of peppers available. It's not hot at all.

riutzelj

Double Hot Pepper Jelly
1/4 cup finely-mince red chili pepper
3/4 cup finely-mined green jalapeno peppers
6.5 cup white sugar
1.5 cups white vinegar
2 ( 3 0z)pouches of liquid pectin
Sterilize 8 ( 1/2pint) jars. Keep hot until needed ( oven at 200 degrees. Prepare lids as manufacture directs.
In large kettle, combine minced peppers,sugar and vinegar. Bring to boil. Remove from heat, let stand for 5 minutes. Using metal spoon, skim off foam. Increase heat to high. return kettle to heat and bring back to full rolling boil that cannot be stirred down. Stir in pectin and boil 1 minute, stirring constantly. Remove from heat. Ladle into hot jars, leaving 1/8 " headspace. Wipe jar rims and seal with hot lids and screw bands. Invert jars 30 seconds, then stand upright to seal. makes 8 half pint jars.
source: Blue Ribbon Winners;America's Best State Fair Recipes
Vandy Bradow, Raleigh, North Carolina Pre-1993.

Heat can be adjusted by how much and what kind of peppers you choose to use.

williesmom

Did you make your pepper jelly?

Nerys

From the british tv chef Nigella Lawson see www.nigella.com/recipes/view/chilli-jam-2692

Jo Belmont

Here's a link to Quilter Jinny Beyer's noted recipe for "Pepper Jam"

http://www.thequiltshow.com/os/newsl...etters_id/1344

I don't do spicy-hot, but I've heard those who do simply rave about this.