Pepper Jelly Recipes including Tabasco Classic, Habanero Jelly and More.
Tabasco Classic - Hot Pepper Jelly Recipe
4 lg Red Or Green Peppers, Cored - And Seeded
1 1/2 ts Tabasco Pepper Sauce (or your favorite hot sauce)
3/4 c Cider Vinegar
3 1/2 c Sugar
3 oz Pouch Of Fruit Pectin
We generally make our pepper jelly with aged Tabasco pepper mash from the factory to give it color and flavor. Although perhaps not quite as fiery, this simple recipe using the pepper sauce makes a mellow, spicy jelly. Spread cream cheese on crackers, then top with a dollop of the jelly for a tempting morsel to serve with cocktails.
Cut the peppers into large pieces, then coarsely chop in a food processor or blender.
In a large non-aluminum saucepan over high heat, combine the peppers, Tabasco sauce, vinegar, and sugar. Bring to a boil and boil rapidly for 10 minutes, stirring occasionally.
Remove from the heat and stir in the pectin. Return the pan to the heat and return to a boil. Boil the jelly for exactly 1 minute, then remove from the heat.
Stirring frequently to prevent bits of pepper from rising to the surface, skim the foam off the top.
Ladle the jelly into hot sterilized jars, seal, and place on a rack in a deep kettle. Pour boiling water over the jars to cover by 2 inches and bring to a boil over high heat. Continue to boil for 10 minutes, then remove to a rack to cool.
Makes six 8-ounce jars.
From: The Tabasco Cookbook; Courtesy of Recipe via Meal-Master (tm) v8.05
Hot Pepper Jelly Recipe
1 c Cored and ground sweet red or green peppers, with the seeds
1/2 c Cored and ground long hot red or green peppers
6 1/2 c Sugar
1 1/2 c White vinegar
1/4 ts Salt, if desired
6 oz (1 bottle) fruit pectin
Red or green food coloring (optional)
Combine the sweet peppers, hot peppers, sugar, vinegar, and salt in a saucepan. Simmer about 10 minutes, stirring occasionally.
Strain or not, as desired, and return mixture to the saucepan. If strained, the solids are good as a relish. Pour in the pectin and bring to the boil. Stir in the food coloring. Pour into sterilized half-pint jars and seal. Store in a cool place.
YIELD: 8 to 10 half-pints
Courtesy Meal-Master (tm) v8.05
Walt's Habanero Jelly Recipe
Yield: 6 Half pints
2 Orange bell peppers
5 ea Habanero Chiles To 15 ea Habanero Chiles
5 c Sugar
1 1/2 c Cider vinegar
1 Dry Pectin (Sure Jell etc.)
1 ts Butter-to prevent foaming
6 1/2 pt canning jars Sterilized
6 Canning lids - sterilized
Seed and stem bell peppers, cut into pieces and process in a food processor. Do not puree. Seed and stem habaneros leaving as many seeds as you want heat. Process in a food processor as with the bell peppers. Removing the seeds will remove part of the vein, therefore the heat. Use only the small amount if you want a milder jelly.
Place sugar in a separate bowl. Place the chiles, bell peppers, vinegar, dry pectin and butter in a large stainless steel pot. Bring this to a rolling boil (one that does not stop when stirred). Stirring constantly. Add sugar immediatly to chile mixture. Return to a rolling boil and boil exactly one minute. Stirring constantly. Remove from heat and skim off any foam. Immediatly fill jars to 1/8 inch from the top. Cover with flat lids and screw bands tightly. Invert jars for 5 minutes to distribute the chiles. After jars are cool check seal by pressing middle of top with your finger. If the bubble springs up jars are not sealed.
Source: Recipe via Meal-Master (tm) v8.04; Walt Gray
Pepper Jam Recipe
This is an old-fashioned recipe that makes a jam from peppers (capsicums) that can used as a spread on bread, crackers etc.
1 small can pimientos
¾ cup sugar
½ cup vinegar
Drain the can of pimientos and force through food chopper.
Add the sugar and vinegar to the drained pimientos in a saucepan.
Bring to the boil gently to 220ºF, or until it reaches the consistency of jam.
Pour in small sterilized glasses and when cool, seal.