Recipe: Green Pepper Jelly

Kim, here are a bunch of the jelly recipes. I don't know if you saw the Aug 19 post in the Holday section about jelly that I put in. If not, scroll down and look at it for a neat idea for Christmas jellies. Hope you can use some of these. If you find more habanero recipes, please let me know. Between them and the zucchini this year I can't find my way out of the garden!

Green Pepper Jelly

7 green bell pappers
1 jalapeno pepper
1 1/2 cups vinegar, divided
1 1/2 cups apple juice
1 package powdered pectin
1/2 teaspoon salt
5 cups sugar
green food coloring, optional

Wash peppers, remove stems and seeds; cut into 1/2 inch pieces. Puree half the pappers and 3/4 cup vinegar in blender. Puree remaining peppers and vinegar. Combine purees in large bowl; stir in apple juice. cover and refrigerate overnight. Strain through a damp jelly bag or several layers of cheesecloth. mease 4 cups juice. Add apple juice to make 4 cups if needed. Combine juice, pectin and salt in large pan. Bring to a boil over high heat, stirring constantly. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minutes, stirring constantly. Remove from heat. Skim foam if neacessary. Add a few drops of green food coloring. Ladle into hot sterilized jaras. Process 5 minutes in water bath. Yield: about 6 half pints.

Cranberry Pepper Jelly

1 1/2 cups cranberry juice cocktail (I used reduced calorie)
1 cup vinegar
2-4 jalapeno peppers, cut in half
5 cups sugar
1 foil pouch of liquid pectin
5 tiny red hot peppers, optional

Combine juice, vinegar and peppers. Bring to boil. Reduce heat. cover and simmer ten minutes. Strain to gather 2 cups liquid. discard peppers. In a 4 quart pan, combine liquid and sugar. Bring to a full rolling boil over high heat, sitrring constantly. Stir in pectin and red peppers. Return to full boil and boil 1 minute, stirring constantly. Remove from heat, pour into clean hot jars. Place one red pepper in each jar. Process 4 minutes in water bath. 5 half pints.

I used the above recipe only used 2 habanero peppers. It is quite hot so may want to use only 1. I plan to use it in place of the grape jelly in the popular meatball recipe along with chili sauce.

Habanero Jelly

For these you need the dust of the the peppers. You make the dust by placing the habaneros in a 150 degree oven on a cooling rack for 24-48 hours until the skins are like parchment. Crush the peppers. I have also dried them in the dehydrator. It takes a long time but helps to puncture each pepper before drying them.

4 large red bell peppers
1 cup cider vinegar
1 teaspoon salt
2 teaspoons habanero dust
5 cups sugar
1/3 cup freshly squeezed lemon juice
1 pouch liquid pectin
3/4 teaspoon red food coloring, optional

Wash and cut up bell peppers. discard seends. Chop in blender; should have about 2 cups. In heav pan, combine chopped peppers with vinegar, salt and pepper dust. Over high heat, bring to boil and boil 10 minutes. Water carefully. Remove from heat and add sugar and lemon juice, mixing well. Return to heat and boil 1 minute. Add pectin and bring to boil and boil 1 minutes. Remove and skim off foam. Ladle into hot jars and seal and process 5 minutes. 5-6 half pints

Apricot Habanero Jelly

1 pound habanero peppers
1 cup cider vinegar
1/2 cup aparicot nectar
6 cups sugar
1 packet certo
6 drops orange food color, optional
Cut stems of peppers off. Blend peppers with 1/2 of vinegar and nectar. Bring the vinegar and sugar to a boil, add the pepper and coloring and bring to a boil for 2 minutes. Add certo and broil 1 minute. Skim and seal. Process 5 minutes in water bath. 24 ounces jelly.

Apricot Jalapeno Jelly
1/2 cup Jalapeno peppers, stems and seeds removed
1 large red bell peper, stem and seeds removed
2 cups cider vinegar
1 1/2 cups dried apricots, chopped
6 cups sugar
3 ounces liquid pectin
4 drops red food color, optional

Put jalapenos, red papper and vinegar in blender. Puree till coarsely ground and small chunks remain. Combine apricots, sugar and pepper mixture in large pan. Brin to boil. Boil rapidly, 5 minutes. Remove from heat; skim off foam. Allow to cool for 2 minutes. Mix in pectin and food color. Pour into jars, seal and cool. Process for 10 minutes in water bath. 7 half pints

pepper Jelly

2 green bell peppers
2 red bell peppers
2 yellow bell peppers OR 4 habaneros OR 6 jalapeno
5 1/2 cups sugar
2 cups white grape juice
1 cup cider vinegar
1/4 cup fresh llemon juice
2 pouches Certo

See and devein peppers. Chop very finely. Cook in grape juice, bringing first to boil and then simmer ten minutes. Strain through a very fine sieve or through several layers of cheesecloth. Return 1 cup of the cooked pulp to pan. Return the strained juice to the pan. Add vinegar and sugar. Bring to a hard boil. Add the lemon juice and Certo. Stir well, bring back to hard boil; boil 1 minutes. Remove from heat and skim. Pour into hot jars and process in water bath for 10 minutes.

Hot Jelly

1/4 cup finely minced red chili peppers
3/34 cup finely minced jalapeno peppers
6 1/2 cups sugar
1 1/2 cups white vinegar
2 pouches liquid pectin

Combine minced peppers, sugar and vinegar. Bring to a boil. Remove from heat; let stand 5 minutes. Using a metal spoon, skim off any foam. Increase heat to high. Return pan to heat and bring back to full rolling boil that cannot be stirred down. Stir in pectin and boil exactly 1 minutes, stirring constantly. Remove from heat and ladle into hot jars. Process 5 minutes in water bath. 8 half pints.