Hot Pepper Jelly - I need a good recipe

Good stuff! I sure love reading about your cooking! :clap:

Paula, my mother ran her own business making jams and preserves and hot pepper jelly was one of her all-time customer favorites. I'll be calling her later today so I'll ask her about her recipe for you.

I've never made jelly, and I have no recipes for such. I find www.allrecipes.com to be a very good source for recipes, with people rating and commenting on the recipes they use. You might check it out.

Sorry, Paula, this Southern girl can't help you on this one. Even though I was born and reared in Atlanta, about the only Southern cooking I do is the occasional turnip greens, black-eyed peas, and cornbread. I OD'd on Southern food as a child, so I prefer ethnic/international cuisine.

Here's a recipe from my Junior League's cookbook and submitted by someone who is a good cook:

Hot Pepper Jelly

2 medium red peppers, seeded and cut into eighths
6 jalape?o chilies with seeds, halved
8 cups sugar
2 cups cider vinegar
1 6-ounce box liquid pectin

Combine peppers and jalape?os in a food processor. Pulse until coarsely chopped (do not pur?e). Add to large saucepan with sugar and vinegar; bring to a boil over high heat. Skim foam from surface. Add pectin and return to a boil; boil for one minute. Skim foam again. Ladle mixture into 9 sterilized 1/2-pint jars.

KTSCHRIS's Hot Pepper Jelly Recipe:

Step 1. Turn on computer

Step 2. Go to harryanddavid.com

Step 3. Order


It's simple and yummy. Hope it helps :cool:

Thanks for all your advice. I found some good recipes on the internet (or they look good), but I like getting recipes from people I know because they're often better (tested) and then I can say, "Hey, this is Mango's Mom's hot pepper jelly" and I can even write that on the jar -- "Mango's Mom's Magnificent Hot Pepper Jelly" sounds like a great name. I like Harry and David's hot pepper jelly, too, though I'm going to support our local market and make my own with the local peppers. And Harry and David is $$$$$ and we're eating a lot of it these days.

Dear Paula,

I received an email from my daughter, Deirdre, stating that you wished my jalapeno pepper jelly recipe. When I had my jam business this variety outsold everything else, and with good reason.

It?s easy to make, however, Deirdre didn?t know how experienced you were with jam making. If it?s new to you, I would suggest you get the Ball Book of Jam Making (put out by the Ball bottle people?you can get it in hardware stores, Amazon, etc. Any other easy, well illustrated cookbook would also give you good instructions.

You will need a stainless steel 8 qt. pot, a large testing spoon (a wide serving spoon would serve), the usual Cuisinart to chop up the peppers, a scale to weigh sugar, measuring cups, etc. 6-8 8oz. Jelly jars with 2 piece lids. Do not use jars and wax. A pitcher for pouring hot jelly into jars. I use a stainless steel water pitcher bought in a kitchen supply house.

JALAPENO PEPPER JELLY

1 ? cups cider vinegar
? cup fresh lemon juice
1/3 c pectin (I use dry pectin, but the liquid Certo works well)
3 lbs sugar
? lb. bell peppers, all green or mixed red and green. Leave in seeds. Chop in cuisinart.
? lb. jalapeno peppers, chopped
Dab of butter, around 1 tbs?this controls the foaming when pot comes to rolling boil.

l. Combine vinegar and lemon juice
1. Bring to boil?add pectin?heat to boil. Stir so ingredients stay liquid.
3. Add peppers?heat to boil
4. Add sugar, slowly, and bring to boil.
5. Add butter
6. Cook 2-3 minutes?counting begins when you have a full rolling boil.
7. Skim, pour into pitcher, bottle.


The peppers will be coming in until early fall so there is no need to make it in this unbearable heat. Unless of course, you have a real taste for it and have to do it now.

When we go to Umbria we stay at the same apartment at a country house. While there I always make their jams for the family, but Lino?s request is always the jalapeno pepper jelly and as hot as I can get it. Knowing it makes him happy, I make a two years? supply so it will last until we get back.

Regards,

Leone

Leone: I love you (and Deirdre, too). Thank you. I had my first taste of hot pepper jelly this summer and I'm so hooked. I have done canning before and I even have the Ball Canning Book (didn't even think to look there). I don't can things in the regular way anymore, I just make jams, chutney, etc., and freeze it (we have a full stand up freezer). I will spend much of early September cooking and freezing, and I'll make a lot of your pepper jelly for sure. I just put it over cream cheese on crackers and I love it -- is there anything else you do with pepper jelly?

And I didn't realize you go to Umbria. We go to Tuscany where my father was from. A little town called Barga, near Lucca. Absolutely lovely.

Thanks again for taking the time to write up your pepper jelly recipe for me. I will make it and it will have your name on the jar...

KTSCHRIS's Hot Pepper Jelly Recipe:

Step 1. Turn on computer

Step 2. Go to harryanddavid.com

Step 3. Order


It's simple and yummy. Hope it helps :cool:

Or just go to the outlet mall and buy it (Pepper & Onion Relish) in person at Harry & David - much cheaper there plus you get free samples!!!

Recently, I have also seen jars of pepper jelly at Honey Baked Ham in Destin by Barnes & Noble.

By the way, here's the recipe I use for Peach Chutney:

Peach Chutney
Martha Stewart July 07 makes 3 cups

2 tbsp olive oil
? cup finely chopped onion
1 pound mangoes, apricots or peaches, peeled, pitted, and coarsely chopped (about 2 cups)
1/3 cup raisins (I use golden raisins)
? cup granulated sugar
? cup honey
? cup cider vinegar (I used white balsamic vinegar and it was very good)
? tsp black mustard seeds (I used regular mustard seeds)
? tsp cumin seeds
? tsp coarse salt

1. Heat oil in saucepan over medium heat. Add onion, and cook until soft and translucent, about 4 minutesl
2. Add remaining ingredients, and cook until thickened, 20 ? 25 minutes. Let cool. Serve at room temperature. Chutney can be refrigerated in an airtight container for up to 1 week: bring to room temperature before serving.
3. And then I freeze it

I'm planning on making pear relish (must have mustard base) in a few weeks. I haven't made this in 20 yrs and can't find my old recipe. Does anyone have a good one?

Leone: I love you (and Deirdre, too). Thank you. I had my first taste of hot pepper jelly this summer and I'm so hooked. I have done canning before and I even have the Ball Canning Book (didn't even think to look there). I don't can things in the regular way anymore, I just make jams, chutney, etc., and freeze it (we have a full stand up freezer). I will spend much of early September cooking and freezing, and I'll make a lot of your pepper jelly for sure. I just put it over cream cheese on crackers and I love it -- is there anything else you do with pepper jelly?

And I didn't realize you go to Umbria. We go to Tuscany where my father was from. A little town called Barga, near Lucca. Absolutely lovely.

Thanks again for taking the time to write up your pepper jelly recipe for me. I will make it and it will have your name on the jar...

Paula, Cap'n Crazy and I are headed for central Tuscany in October. Any must-sees?

Gypsea:

Lucky you. Lucca is one of our favorite places and you can read quite a bit about it on the web. There's even a little shopping/coffee shop area that has been built around an old coliseum. It doesn't really look like a coliseum anymore other than everything is built around a central "circle" but it's interesting to sit in there. Mostly, it's a lot of winding roads with shops and restaurants, but it does have quite a historical feel. You drive through ancient walls and can walk on the grassy area on top of them.

When we're there, we stay in an old medieval town called "Barga", about an hour from Lucca. We stay outside the wall for convenience, but you could get a place inside the wall as well. The town has a nice jazz group that gets together and many nice restaurants/coffee shops. Very nice.

We also like Siena and San Gimignano (the town of 100 towers is what it's called because it used to have so many towers), though I haven't been there in 15 years or more.

Have a great time, lucky you.

Ya'lls' jelly and chutney recipes sound yummy. I've never attempted making jelly. Sounds funn. I :wub: Ellis' Pecan Shop on I-75 by Vienna/Pitts exit in GA. Besides nuts, I just got some pepper jelly and some muscadine grape jelly there that was soooo good. I believe they are online too now. Wow they got lotsa good stuff. They had a sample of some dip made of the cream cheese, pepper jelly and pecan pieces that was good too.