Recipe by TUTFRUTI
"This is a really simple and easy recipe that I got from my friend Kelly. It doesn't require chopping any hot peppers and it's a delicious appetizer served over cream cheese with crackers."
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green bell peppers, seeded and chopped
red, yellow or orange bell peppers, seeded and chopped
1 1/2 cups
crushed red pepper flakes
4 (2 ounce) packages
This recipe is the bomb! I have to say that I changed it a bit though. I absolutely despise Green Bell Peppers. So I use all red peppers. I love the fact that I don't have to cut up any hot peppers. I can also easily adjust the heat of each batch. I make 2 to 3 batches a year as this is an expected gift for most family and friends. I also have a local caterer who buys several jars and uses them on crackers with cream cheese piped around the outside. Very festive. We also use a milder version as dip for chicken fingers and pork. Thank you for submitting this recipe. I was sick of wearing gloves and cutting hot peppers up!
I reccomend using more lemon juice than the vinegar. Also, aple cider vinegar is preferable to the white as it is more palatable. I used lemon zest instead of chile flakes, and I added a half cup of sugar more to combat the pungency of the vinegar. Too bad it was already too late. The jelly is not bad, but not as great as I have had in the past. Still on the lookout for the perfect bell pepper recipe! I think the lemon juice will do it, though.
I made this recipe and it was awesome and so easy!! I love that I didn't have to cut up hot peppers. Tutfruti is right, thoroughly draining the peppers is key to the jelly setting up well. It pours out onto the cream cheese just right and I got so many compliments from family and friends that I have served it to.
A great pepper jelly. One of my neighbors puts it on everything and can go through a jar in less than a week! To drain the peppers well, we put them in a fine mesh strainer and then press with a folded cheesecloth. Works great.
This is the same recipe that comes with the Certo brand pectin, except that it calls for APPLE CIDER VINEGAR! This is the key.
Also, instead of food processor, draining, cheese cloth, etc., just hand chop the peppers. They won't be watery at all!
I have also added toasted, chopped pecans to my jelly jars as I pour in the hot jelly. It makes a great Christmas gift. (Add red or green food color when cooking jelly)
I've just made this for the second time and It is so yummy! Besides putting in ontop of creamcheese and serving with crackers, I dont know what else to do with it, but its a nice quick snack if you have guests, or a classy appitizer to bring to get togethers..I just need to find a way to make it diet friendly.
This is one of my favorite recipes now!! I've already made it twice...in a week! I did my own little twist though. Instead of the red pepper flakes I used hot lemon peppers that my wife grew in the garden. The bright yellow collor adds to the look of this jelly. I only made a quarter of what the original called for, but next time I'm making one big batch...love it!!!
I used a collage of peppers (every kind imaginable)the recipe was very easy,however I decided to get creative and make it my own by following the same instructions using plums then I combined the two products and came up with a jelly that even my Grandmother (god rest her soul) would have had to bow to.
* Percent Daily Values are based on a 2,000 calorie diet.
Hot Pepper Jelly
Serving Size: 1/192 of a recipe
Servings Per Recipe: 192
Amount Per Serving
Calories from Fat: < 1
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