Best Easy Pepper Jelly Recipes

EASY RED PEPPER JELLY

Steps:

• Sterilize canning jars and set aside.
• Prepare all peppers by seeding and mincing.
• Place peppers in a large saucepan over medium-high heat.
• Add apple cider vinegar and powdered Pectin.
• Bring heat to high and stir constantly until you reach a rolling boil. Remove from heat once you reach a rolling boil.
• Mix in sugar and return to pan to high heat.
• Return to a rolling boil and let boil for 1 minute.
• Fill jars with jelly until it reaches 1/4" from the top of the jar.
• Screw lids on jars and place in a large pot filled with hot water. Be sure jars are completely submerged.
• Heat water with jars over high heat until it reaches a rolling boil, then boil for 5 minutes.
• Remove from heat and let jars sit in water until cool.
• Check seals by pressing down on the center of the lid when cool. If the lid pops when pushed, it can be stored at room temperature, otherwise store in the refrigerator.
• Pour jelly over cream cheese and serve with crackers.

EASY HOMEMADE HOT PEPPER JELLY

Steps:

• Run the red and green peppers through a coarse grinder, or pulse in a food processor until finely chopped. Transfer to a strainer, and drain really well. This is key to your success.
• While the peppers are draining, sterilize your jars by boiling or using the dishwasher. Keep hot.
• In a large pot, combine the peppers, vinegar, white sugar, red pepper flakes and pectin. Bring to a rolling boil over high heat while stirring constantly. A rolling boil is one that does not stop when stirred. Boil for 1 minute.
• Remove from the heat, and ladle into hot sterile jars to within 1/2 inch of the top. Seal with new lids and rings. Place into a boiling water bath for 15 minutes. The jars should be completely covered by water. Remove and let cool. The jelly will be somewhat loose. The last jar may not be full. Just refrigerate, and use within a week or two.

EASY SPICY RED PEPPER JELLY

Steps:

• Combine the preserves, bell peppers, red pepper flakes, vinegar and 1/4 teaspoon salt in a blender; puree until smooth. Transfer to a small saucepan and bring to a brisk simmer over medium heat. Cook, stirring often, until thickened and syrupy, about 10 minutes. Transfer to a jar and cool completely. Refrigerate for up to 1 week.

EASY RED PEPPER JELLY SPREAD

Steps:

• Place cream cheese on serving dish.
• Top with jelly.

EASY PHYLLO PASTRY TARTS WITH HOT PEPPER JELLY

Steps:

• Take 2 sheets of pastry and cover the rest with a damp cloth to keep from drying out.
• Brush a thin layer of butter on one sheet and stack the other sheet on top.
• Cut the stacked sheet in half.
• (A pizza cutter works great for this) Brush one rectangle with butter and place the other one on top.
• You will then have a 7 x 11 pastry sheet with four layers.
• Cut that into 12 equal squares.
• Press each square into a greased mini muffin tin.
• Bake at 350 degrees until golden brown, about 10-15 minutes.
• Repeat with remaining sheets, remembering to keep unused sheets covered.
• Shells may be frozen at this point or filled and ready to serve.
• To fill: Place 1/2- 1 teaspoon of cream cheese in the center of each tart.
• Top with 1/2 to 1 tsp of jelly.
• May be served as is or baked for 10 minutes and served warm.

QUICK & EASY HOT PEPPER JELLY

Steps:

• Wash the jars, lids and bands in hot, soapy water; rinse well. Put the jars in a large pot and cover with water. Boil 10 minutes, then reduce the heat and simmer until ready to use. Meanwhile, put the lids and bands in a separate saucepan of simmering water until ready to use (do not boil). Just before filling, carefully remove the jars from the water with a jar lifter or tongs, shake out the excess water and transfer to a clean kitchen towel.
• Remove the ribs and seeds of the bell peppers and jalapenos. Roughly chop and pulse briefly in a food processor until finely minced. You can also finely mince by hand. Add the peppers to a medium-to-large, heavy bottomed pot set to medium-high heat.
• Add the vinegar and sugar to the pot; stir to combine. Bring to a boil. Once boiling, add powdered pectin. Continue boiling, stirring occasionally, for 1 minute.
• Ladle the mixture into sterilized jars. Set aside to cool before capping and refrigerating. Once cool, cap and refrigerate jars. The jelly will thicken as it cools. Will keep up to 2 months refrigerated.
• Enjoy!

EASY PHYLLO PASTRY TARTS WITH HOT PEPPER JELLY

Steps:

• 1. Take 2 sheets of pastry and cover the rest with a damp cloth to keep from drying out.
• 2. Brush a thin layer of butter on one sheet and stack the other sheet on top. Cut the stacked sheet in half length wise. You will now have two long rectangles.
• 3. (A pizza cutter works great for this) Brush one rectangle with butter and place the other one on top. You will then have a 7 x 11 pastry sheet with four layers.
• 4. Cut that into 12 equal squares. Press each square into a greased mini muffin tin.
• 5. Bake at 350 degrees until golden brown, about 10-15 minutes. Repeat with remaining sheets, remembering to keep unused sheets covered. Shells may be frozen at this point or filled and ready to serve.
• 6. To fill: Place 1/2- 1 teaspoon of cream cheese in the center of each tart. Top with 1/2 to 1 tsp of jelly. May be served as is or baked for 10 minutes and served warm.

EASY JALAPENO PEPPER JELLY

Steps:

• In a large saucepan stir all ingredients together over low heat until the jelly and marmalade are melted and the mixture is blended.
• Cool and chill for a minimum of 8 hours before serving.

EASY PEPPER JELLY

Steps:

• 1. Put Jelly in a sauce pan over low heat and warm till almost liquid. Add other ingredients when warmed. Stir thoroughly. Put back in jelly jar. Put in the fridge. Every 30 minutes take jar out and shake it so peppers distribute evenly throughout jelly.
• 2. This is great with all kinds of things. Collards, Lamb, Fish, Bagels, Eggs.

SUPER EASY HOT PEPPER JELLY

Steps:

• Wash the jalapenos and trim the stem end off. Remove the seeds if you want a milder jelly. I recommend using the whole peppers, seeds and all. Give them a rough chop and then pulse them in the food processor until they are finely minced. Be careful, the fumes will be strong, and make sure to wash your hands well after working with hot peppers. Put the peppers into a heavy bottomed pot.
• Wash and trim the bell peppers, and remove the inner ribs and seeds. Give them a rough chop and pulse them in a food processor until finely minced. You may want to do this in batches, because I find you get a more even chop if you don't crowd the bowl. Add the bell peppers to the pot with the jalapenos.
• Add the vinegar and sugar to the pot and stir to combine. Bring the pot up to a boil, and then add the pectin. Boil, stirring, for one minute.
• Ladle the hot liquid into clean jars and set aside to cool before capping and refrigerating.
• If your pepper bits float to the top, you can give the jelly an occasional stir as it cools to distribute them more evenly.
• When the jelly is cool, cap and refrigerate the jars. They will thicken as they cool, and even more as they chill.
• Serve with plenty of creamy goat or cream cheese, and crackers or grilled slices of baguette.