⅔ Cups Hot Peppers (Jalapeno, habanero), finely minced
2½ cups apple juice
2 Tablespoons Vinegar
5 Cups Granulated Sugar
1 Package of Pectin
¾ Cup Water
Mix the first four ingredients (Pepper, apple juice, Vinegar, and Sugar) in a sauce pan and set aside.
Mix Pectin And Water and bring to a boil then boil for one minute
Stir All ingredients together, bring to a boil, reduce heat and stir until sugar is dissolved entirely.
Skim off any foam.
Add a drop or two of red food coloring if desired.
Strain and poor immediately into sterilized jars.
Water bath can according to jelly directions.
3 cups apple juice
1 cup chopped, seeded jalapeno peppers
1 cup white vinegar
7 cups sugar
8 to 10 drops green pepper sauce
2 pouches (3 oz each) liquid fruit pectin
Place apple juice and jalapenos in a blender; cover and process until peppers are fully chopped. Strain through a double thickness of cheesecloth. *I like a few “bits” of seeds and peppers left behind. Pour the strained juice into a dutch oven; add the vinegar. Stir in the sugar and drops of green pepper sauce. Bring to a full rolling boil, stirring constantly. Stir in pectin; return to a full rolling boil.
Boil for 1 minute, stirring constantly. Remove from heat; skim off foam.
Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4 inch head space. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. Carefully remove jars from canner, setting jars upright on a dry towel or cutting board to cool.
Pepper jelly can take up to two weeks to set up.
1 jalapeno pepper, seeded and chopped
7 medium green peppers, cut into 1-inch pieces
1-1/2 cups white vinegar
1-1/2 cups apple juice
1 package (1-3/4 ounces) powdered fruit pectin
1/2 teaspoon canning salt
5 cups sugar
About 8 drops green food coloring, optional
Place the jalapeno, half of the green peppers and half of the vinegar in a blender or food processor; puree. Pour into a large bowl. Puree remaining green peppers and vinegar; add to the bowl. Add apple juice; mix well. Cover and chill overnight. Strain through several layers of damp cheesecloth. Measure 4 cups juice into a Dutch oven (add water if needed to make 4 cups). Stir in pectin and salt; bring to a rolling boil over high heat, stirring constantly. Add sugar; return to a rolling boil. Boil for 1 minute, stirring constantly.
Remove from the heat; skim off foam. Add food coloring if desired. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. Yield: about 6 half-pints.
1 jalapeno pepper
2 cloves garlic
1 tablespoon ginger, grated
2 green onions
1 tablespoon thyme, chopped
1 tablespoon allspice
3/4 teaspoon nutmeg
3/4 teaspoon cinnamon
1 teaspoon pepper
1 tablespoon brown sugar
1 tablespoon oil
2 tablespoons white vinegar
2 tablespoons soy sauce
1 tablespoon dark rum
1/2 orange, juice and zest
1 lime, juice and zest
Puree everything in a food processor.