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Red Pepper Jelly Recipe

red pepper jelly recipe

Red Pepper Jelly
Makes eight eight-oz. jars

5 to 6 red bell peppers
1 cup cider vinegar
1/2 cup lemon juice
5 1/2 cups sugar
1 tsp salt
1 tsp chili powder
6 oz liquid pectin

Wash and seed peppers; chop in food processor or grind in blender or meat grinder. Add enough pepper pulp to the vinegar and lemon juice to make four cups. Mix in a large kettle with sugar, salt, and chili powder. Bring to a full rolling boil, stirring constantly. Remove from heat and add liquid pectin. Return to heat and boil hard for 1 minute; turn heat down to simmer. Stir and skim off foam for 5 minutes more as mixture boils gently. Pack in hot sterilized 8-ounce jars; seal. Process in water bath canner for 10 minutes

red pepper jelly recipe

Red Pepper Jelly Wings
From: Calgary Co-op advertising flyer, Nov. 18-24, 1991
Serves 2 to 4

2 1/2 cups chicken wings - separated
1/2 cup red pepper jelly
1/4 cup orange juice
2 Tablespoons orange rind - grated
1/4 cup olive oil
1 1/2 teaspoons Tabasco sauce
1 1/2 teaspoons soy sauce
2 ginger cloves - chopped
1 teaspoon salt

In a large bowl combine all ingredients. Add chicken wings to mixture and marinate for 2 hours in refrigerator. After this time remove wings from marinade and place on broiling pan. Keep the marinade for use later. Set oven to "broil" and place rack 6" from the element. Broil for 7 minutes, turn wings, baste with marinade and broil a further 8 minutes. Serve hot.

You can also cook these wings over the BBQ. Cook wings the same amount of time over medium heat. Be sure to preheat the BBQ and brush the grill with oil to prevent sticking.

red pepper jelly recipe

Roasted Sweet Red Pepper Jelly
Servings: 80 Serving size: 1 tablespoon
Preparation time: 1 hour + cooling time

2 cups The Perfect Puree Roasted Sweet Red Pepper, thawed
2 cups cider vinegar
1/2 - 2/3 cup jalapeno peppers, seeded and minced
1/2-teaspoon salt
5 1/2 cups granulated sugar
3 3-ounce packets liquid pectin

In a heavy saucepan combine Roasted Sweet Red Pepper puree, vinegar, and jalapeno peppers. Bring mixture to boiling; reduce heat and simmer, stirring occasionally, for 15 minutes. Strain juice through a double thickness of cheesecloth or a jelly bag Do not squeeze. Return juice to saucepan; bring to boiling. Stir in salt and sugar; bring to a full rolling boil. Boil 1 minute. Stir in liquid pectin, bring to a rolling boil, Boil 1 minute. Remove from heat; skim off foam. Ladle into hot sterilized jelly jars; seal with screw-on caps or melted paraffin. Cool before using. Serving Suggestions: Use this jelly as a delicious glaze on roasted pork, pork chops, or grilled poultry. Or use as an appetizer spread over cream cheese on dark bread or toasts. Garnish each appetizer with a thin jalapeno slice. Flavor Variations: Try this jelly made with The Perfect Puree Roasted Sweet Yellow Pepper or Seasoned Sun Dried Tomato instead of the Roasted Sweet Red Pepper puree.

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