Just the Right Size Thai Basil Pepper Jelly (with pics)
All it takes is some Thai Basil, vinegar, and time. Just chop it up (about 2 cups per quart) and add regular distilled white vinegar. Let the jars sit in a dark, cool spot on your kitchen counter for two weeks, then strain the Thai Basil out of the vinegar. Follow the recipe to make the jelly and this is what you end up with.
Addicted to canning Picky to Plenty Peach recipe, Jelly recipes
Add the sugar to the pot. Bring to a boil over high heat, stirring occasionally, for 10 minutes. Stir in the pectin and boil hard, stirring constantly, for one minute. Remove from heat and skim off any foam that may form on the surface. Quickly pour hot jelly into sterilized jars, leaving 1/2 inch (1/2 centimeter) headspace.
Red Jalapeno Pepper Jelly Carolyn's Classics
For the Thai Chili Pepper jelly: Ingredients: 10 ripe peppers (they're small but potent), washed, seeds and stems removed; 2 large red bell peppers, washed, seeds and stems removed, coarsely chopped; 2 cups apple cider vinegar, divided; 6 cups sugar; 1 packet (3 oz) liquid pectin; Directions: Puree peppers and 1 cup vinegar in blender.
Original Pepper Jelly New Hope Mills
In a large mixing bowl, combine the softened cream cheese, pepper jelly, Worcestershire sauce, and garlic powder. Use a hand mixer or stand mixer to blend until smooth and well combined. 2. Shaping the Ball. Once the mixture reaches a creamy consistency, shape it into a ball.
Sweet and Spicy Chili Pepper Jelly Pepper jelly recipes, Pepper jelly
3 cups granulated sugar. 1/2 pouches liquid pectin (85 ml + 50 ml) Method: Place the diced peppers, cider vinegar and sugar in a deep, heavy based pot. Bring to the boil, and boil hard for 1 minute. Stir in 1 pouch (85 ml) liquid pectin, then boil again for 1 minute. Take off the heat and let cool completely, stirring every so often.
Thai Pepper Jelly Flickr Photo Sharing! Thai Peppers, Pepper Jelly
As for the level of heat, the type(s) of pepper you use will largely determine that. The amounts of seeds and veins (where capsaicin resides) of the peppers also play a big part. If you're very sensitive to heat, remove all of the seeds and veins. If you'd like your jelly somewhat hotter, remove some of the seeds and veins.
Hot Pepper Jelly Spread
Put the chopped peppers, salt, garlic, vinegar, and pectin into a large saucepan (at least 3 quarts/litres, as the jelly will foam up). Measure out the sugar into a bowl or spouted cup and set it close to the stove. Bring the pepper mixture to a full rolling boil, stirring occasionally.
Just the Right Size Thai Basil Pepper Jelly (with pics)
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Just the Right Size Thai Basil Pepper Jelly
Directions. Place vinegar and peppers in a blender; cover and puree. Add 2 cups sugar; blend well. Pour into a Dutch oven. Stir in remaining 4 cups sugar; bring to a boil. Strain mixture and return to pan. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin and food coloring if desired.
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Hot Pepper Jelly With Pectin Recipe
Instructions. Add the finely chopped peppers to a large pan along with the sugar, vinegar, lime juice, and salt. Bring to a boil then reduce heat to medium and cook at a low boil for 10 minutes, stirring often. Stir in pectin and boil for 1 minute, stirring constantly. Remove from heat and cool for 5 minutes.
Hot Pepper Jelly, any way you want it
Combine the minced vegetables, dried basil, 1 1/2 cups infused vinegar and sugar in a large saucepan. Bring to a full boil then add the pectin. Return to a hard boil, stirring constantly for 1 full minute. Ladle hot jelly into prepared, half-pint canning jars and process in a boiling water bath for 10 minutes.
Spicy Red Pepper Jelly
Step 1. Pulse bell peppers and chiles in a food processor until very finely chopped (be careful not to purée). Transfer to a large saucepan and add sugar and vinegar. Bring to a boil, reduce heat.
Red Pepper Jelly
Instructions. Combine the sugar, chopped bell pepper, mango, apple, jalapeño peppers, vinegar and butter in a large, heavy pot. Stir to combine. Bring the mixture to a boil and boil for 10 minutes, stirring frequently. Towards the end of the 10 minutes, take a spoonful and allow jam to cool a bit.
Thai Hot Pepper Jelly Oliva!
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.
Hot Pepper Jelly Online Store Mountain Fresh Orchards
Instructions. Seed Thai chiles and slice thinly into rings, mince bell peppers fine. Put in a pot with sugar, and vinegar until the mixture boils, boil for two minutes. Turn off heat (or remove fron heat) for five minutes. Add the pectin and cook until mixture boils, this time for one minute. Be careful not to overcook once the pectin in added.
Thai Chili Red Pepper JellyJ001
5 oz extra hot peppers such as Thai, Cayenne, Serrano, or Habanero. If you want to use even hotter peppers like Ghost Peppers, Devil's Tongue, or Scotch Bonnets, use 2.5 ounces. I weigh the peppers before trimming. 2 cups apple cider vinegar.
