Chile Pepper Jelly

Apr
23
1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5
Loading...
Chile Pepper Jelly
This was a real hit as gifts in Christmas baskets, and it was enjoyed at home as well. Lovely with cream cheese.

Difficulty: Intermediate

Servings: 6-7 half pints

Prep Time: 30 minutes   Cook Time: 15 minutes  

Ingredients

1/4 cup chopped seeded fresh chiles — see * Note
3/4 cup chopped seeded bell peppers — (use same color as chiles)
6 1/2 cups sugar
1 1/2 cups white vinegar
1 pouch liquid pectin – (6 oz)
food coloring — (optional)

* Note: Any hot chile pepper can be used, but don’t mix them if you want the distinct flavor of that variety.

Directions

In 6- to 7-quart nonreactive pan (glass, enamel or stainless steel; a non-aluminum pan), combine peppers, sugar and vinegar. Boil for 2 minutes. Cool for 5 minutes. Add pectin and 1 or 2 drops of food coloring, if using. Bring to a rolling boil. Boil for 1 minute. (Note: Do not exceed pectin manufacturer’s recommended time.)

Pour into hot, sterilized jelly jars. Wipe rims with clean, damp cloth. Seal with sterilized lids and caps. Process for 5 minutes in boiling-water canner.

Once opened, store in the refrigerator.

Pete’s notes: This is a fairly mild pepper jelly, as written. Next time I will add more chiles. I did use the red bells with the red chiles, and got a slightly pinkish jelly. I did not add the food coloring and got 6 half pints total.

Photo note:  The bits of pepper in the pic above are not really what you want to have in your finished project!  This was my first ever attempt to make jelly.  The pepper bits rose to the top, so I inverted the jars trying get them to distribute through the jars.  You will also notice that there are air bubbles.  This came from turning the jars after they had cooled.  The head space looks wonky, but was fine to start with.  It got this way from my poor execution with the turning.  (It was a learning experience – and the finished product tasted great!)

Categories: BWB Jams, Jellies, Butters & Preserves, Canning

Submitted by: pete on April 23, 2010




Comments

  1. Pete says:

    Second year trying this recipe! Because it was tad on the mellow side (which is fine if eating from the jar, but not hot enough if adding to cream cheese) I made it with half chiles and half bell peppers. Also, this year I doubled the recipe and used only 12 cups sugar total. Didn’t want to reduce the sugar TOO much with the added heat.

    The flavor this way was terrific! Really, really like it, and so far it does seem sweet enough. Final yield was 11 half pints, with a nice bit left over for the cook.

Add Your Thoughts



Top

Search Farm Bell Recipes

Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors
Filter by Categories
All Recipes
Appetizers & Snacks
Bagels
Bean Soups
Beans
Beans, Grains & Rice
Beef
Beverages
Biscuits
Blog
Boiling Water Bath
Bread Machine
Breads
Breakfast
Brownies
Budget
BWB Condiments
BWB Fruits
BWB Jams, Jellies, Butters & Preserves
BWB Marmalades & Conserves
BWB Other
BWB Pickles & Pickled Stuff
BWB Salsas
BWB Sauces
BWB Tomatoes & Combos
BWB Vegetables
Cakes
Candy
Canning
Casserole
Casserole
Casserole
Cereals
Cheese
Cheesecakes
Chilis
Chowders
Cobblers
Coffee Cake
Cold Remedies
Condiments
Cookery 101
Cookies & Bars
Cream Soups
Crisps
Crock Pot
Crowd-Size
Crusts
Cupcakes
Cure & Smoke
Dairy
Dehydrating
Desserts
Diabetic
Dips
Doughnuts
Dressings
Egg Dishes
Eggs
Entertaining
Fat-Free
Featured
Fermenting
Fillings
Fish
Food Photography
Freezing
Frostings & Icings
Frozen
Fruit Breads
Fruit Cakes
Fruit Salads
Fruits
Gift Basket Goodies
Giveaways
Gluten-Free
Goat Cheeses
Gourmet
Gravies
Griddles
Grill-Outdoor Cooking
Hard Cheeses
Herbs & Spices
Holiday
Homemade Cheese
How To
Ice Creams
Ingredients
Ingredients & Mixes
Jell-O
Jell-O Salads
Kid-Friendly
Kitchen Gadgets
Kosher
Lactose-Free
Lamb
Leftovers
Lettuce & Greens
Low-Carb
Low-Fat
Low-Sodium
Main Dish
Marinades
Meat Salads
Meet the Cook
Muffins
Non-Dairy
Old-Fashioned
One Dish Meal
Other Breads
Other Breakfast
Other Condiments
Other Dairy
Other Desserts
Other Main Dish
Other Salads
Other Side Dishes
Other Soups & Stews
Other Special Diets
Pasta
Pasta
Pasta Salads
Pastries
PC Beef
PC Chicken
PC Meats
PC Other
PC Poultry
PC Soups & Stews
PC Veggies
Pets
Pickling
Pies
Pizza
Pizza Crusts
Pork
Potato Salads
Potatoes
Potluck
Poultry
Presentation
Preserving
Pressure Canning
Pressure Cooker
Puddings & Custards
Recipe Requests
Relishes & Chutneys
Rolls
Rubs
Salads
Salads
Salsas
Sandwiches
Sauces
Scones
Seafood
Side Dishes
Soft Cheeses
Soups & Stews
Sourdough
Special Diets
Special Occasions
Steam Juicer
Stocks
Stuffings
Substitutions
Syrups
Tarts
Tips & Tricks
Tortillas & Pitas
Using FBR
Vegan
Vegetable Breads
Vegetable Salads
Vegetables
Vegetarian
Wild Game
Yeast Breads


If you would like to help support the overhead costs of this website, you may donate. Thank you!



Recent Reviews and Comments

  • I tried to open my document for Cappuccino Marshmallows. I made them last year for a Xmas. Eve Party and several guests asked me for the recipe. They were fab. ...
    User AvatarBonny on Marshmallows
  • I have that exact same pasta maker! It's marvelous! I love that you can adjust the thickness by turning a couple of knobs. Enjoy!
    User Avatarfowlplayfun on My New Italian Kitchen
  • Faith, what a lovely tribute to your Dad! I decided to read your post because of the title, and the immediate recollection of my own Dad's 'favorite Thanksgiving Sandwich', which, ...
    User Avatarfieldfare on My Dad's Thanksgiving Sandwich
  • On so many levels, I consider this to be an absolutely wonderful post, and one that is so certain to influence my own Work, I know I will be mentioning ...
    User Avatarfieldfare on Quick, Easy Lunch for Company
  • I wrote the following in a note to Suzanne about this reference to the old, out-of-print book, when I was having difficulty signing up for this site, earlier today. Since ...
    User Avatarfieldfare on Cheesemaking Without Benefit of Mail Order
  • I had no idea that BBQ Rub was local. Not sure how old this thread is, but I just bought some of those pork steaks from the IGA here in ...
    User AvatarDaftHarlot on BBQ Rub
  • I have made this recipe quite a few times. I use whatever wine I have and it is good with any of it. I have even used dried mushrooms chopped ...
    User Avatarfemforrest on Dede's Golden Mushroom Soup
  • Hi from a Welsh lass living in Bulgaria. I've been canning for years but I seem to be having a problem with this one. I'm probably being extremely stupid! You ...
    User Avatarjobo123 on Canned Coleslaw?!
  • I have a question. The instructions say to bring to a boil. Do I need to add any water to the pot or just use what liquid there is from ...
    User AvatarCheryle on Condensed Tomato Soup for Canning
  • And for some reason I didn't see the responses above which give ideas. Thanks for those!!
    User AvatarCassie on Recipes Using Kefir
  • I recently started making kefir because I was told that it is good for dogs who are sick. I have my uncle's dog (uncle passed away)and he is skinny and ...
    User AvatarCassie on Recipes Using Kefir


Thanks for being part of our community!