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Remove seeds and run peppers through food grinder using a fine blade. Use all juice. Slowly boil all ingredients for 10 minutes. Remove from heat. Add liquid pectin and boil hard 1 minute. Pour into sterilized half-pint jars to within 1/2 inch of top. Place cap on jars screwing firmly. Process in boiling water bath 5 minutes. Makes 5 eight oz. jars.
By Sandy from Graettinger, IA
Great gift for the holidays or serve with cream cheese and Ritz crackers.
By Robin from Washington, IA
Place green pepper, red pepper, and vinegar into a blender container and blend until smooth. Pour into a large kettle; add sugar. Bring to a boil that can not be stirred down. Remove from heat and cool for 10 minutes. Skim off foam. Stir in Certo and green food coloring. Pour into hot sterilized jars. Makes about 6 cups.
By Robin from Washington, IA
Remove stems, veins and most of the seeds of the bell and jalapeño peppers. Mince peppers in a food processor.
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I make lots of pepper jellies but would like a chunkier version like Harry and David's pepper onion relish to serve over cream cheese and crackers. Anyone have a recipe?
I don't have a recipe for you but I would love to have some of the pepper jelly recipes that you have. I just recently tried some for the first time and I loved it. If you have them on your computer you can email them to me at firstname.lastname@example.org.
I am about to embark on a jelly making frenzy so as to start a business. Anyone have any advise? Is there a way to make really large batches at a time?
I was searching for a recipe similiar to the Harry and David's onion and pepper relish also but didn't find one so made my own. I think it is similiar and good.
3 jalapeno peppers, seeded and diced
1 medium onion, diced
2 1/2 lbs. tomatoes. peeled and chopped
1 tsp. lemon rind
1 tsp. salt
1/3 cup vinegar
Mix peppers, onion, tomatoes, lemon rind, salt vinegar and pectin. Bring to a boil and boil 10 minutes. Add sugar and bring back to a boil. Boil hard 3 to 4 minutes. Put in sterile jars and seal. Turn unside down for 5 minutes. After 5 invert.
Your recipe tastes very much like Harry and David's Pepper Relish, however I have tried it twice and I cannot get it to jell up as thick as theirs. Mine is syrupy. Is that how yours does? Please respond.
drandallx2 AT yahoo.com
I am looking for this pepper jelly too.
I have a lot of peppers that I want to make into jelly, but not right now. Can I freeze them and make jelly later? If so, what would be the best way to freeze the peppers?
By Kolleen from Boise, ID
I've frozen peppers myself in air tight containers after dicing but they tend to clump together and sometimes get icy crystals around them. This said they are easy to break apart. The difficult thing is to defrost without then letting the peppers go soggy. Best achieved if they can be drained straight through a sieve as they defrost I believe. Peppers cooked straight from frozen in my opinion are too soggy so better again to defrost first. As regards using to make jelly to be frank I've no idea, but good luck with it anyway!
No idea about the jelly part, but peppers freeze well. The main thing is that they be air tight and very dry when they are frozen. Cut the tops off, and remove seeds. Wash and dry completely. They sometimes seem mushy when defrosted, but the taste is fine.
No idea about the jelly part, but peppers freeze well. The main thing is that they be air tight and very dry when they are frozen.
Definitely make sure all the moisture has been washed off of them and then place in an airtight container and you should have no problem. The water crystals and clumping will occur if all the moisture hasn't been dried off.
I lost my recipe for jalapeno jelly. It was like the one in the Ball Liquid Pectin folder, but it also called for concentrated apple juice. Can I use the same amount of juice as the vinegar?
I have searched on Ball website and also on the Pectin site to find the recipe you are referring to. So far all recipes to make hot pepper or jalapeno pepper jelly call for white vinegar or apple cider vinegar.
I can't find any recipes that use concentrated apple juice. I would suggest that you don't use the vinegar and only use the apple juice. Try a small batch and see how it tastes.
My red pepper jelly comes out gummy and sticky. What to do?