Tabasco Classic - Hot Pepper Jelly
I'm still looking for the Kiwi Pepper Jelly, nothing so far, but this looks interesting.
Tabasco Classic - Hot Pepper Jelly
4 lrg Red Or Green Peppers, Cored And Seeded
1 1/2 tsp Tabasco Pepper Sauce
3/4 cup Cider Vinegar
3 1/2 cup Sugar
3 oz Pouch Of Fruit Pectin
We generally make our pepper jelly with aged Tabasco pepper mash from the factory to give it color and flavor. Although perhaps not quite as fiery, this simple recipe using the pepper sauce makes a mellow, spicy jelly.
Spread cream cheese on crackers, then top with a dollop of the jelly for a tempting morsel to serve with cocktails. Pectin is available in well-stocked supermarkets. Cut the peppers into large pieces, then coarsely chop in a food processor or blender. In a large non aluminum saucepan over high heat, combine the peppers, Tabasco sauce, vinegar, and sugar. Bring to a boil and boil rapidly for 10 minutes, stirring occasionally. Remove from the heat and stir in the pectin. Return the pan to the heat and return to a boil. Boil the jelly for exactly 1 minute, then remove from the heat.
Stirring frequently to prevent bits of pepper from rising to the surface, skim the foam off the top. Ladle the jelly into hot sterilized jars, seal, and place on a rack in a deep kettle. Pour boiling water over the jars to cover by 2 inches and bring to a boil over high heat. Continue to boil for 10 minutes, then remove to a rack to cool.
Makes six 8-ounce jars.
Habanero Pepper Jelly
3/4 cup Cider Vinegar
3 1/4 cup Sugar
8 x Habanero Chiles, Stems and Seeds Removed & chopped
1/4 cup Red Bell Pepper, Finely Chopped
1/2 cup Grated Carrot
3 oz Liquid Pectin
Combine the vinegar and sugar in a saucepan and stir over medium heat until the sugar dissolves. Mix in the carrot and red pepper. Bring to a boil and boil for 5 minutes. Add the Habanero and boil for an additional 5 minutes.
Remove from the heat, add the pectin, return to a boil for 1 minute, stirring constantly. Skim off any foam and bottle in sterilized 4 ounce jelly jars.
Heat Scale: Hot
Apple-Pepper Jelly
2 cup Water
6 oz Frozen apple juice, thawed
1 3/4 oz Powdered fruit pectin, 1 pk
3 3/4 cup Sugar
Red pepper, crushed,to taste
1/8 tsp Red food coloring
Stir the water, apple juice concentrate and pectin in a 3-quart saucepan, until the pectin is dissolved. Heat to boiling, stirring constantly. Add the sugar and red pepper then heat to a rolling boil, stirring constantly.
Remove from the heat and strain. Add the red food color. Immediately pour into hot sterilized jars or glasses or freezer containers. Cover tightly and cool. Refrigerate no longer than 4 weeks or freeze no longer than 2 months. Serve with meat.
Makes 4 half pints of jelly. GRAPE JELLY: Substitute 1 can (6 oz) of frozen grape juice concentrate for the apple juice concentrate. Omit the red pepper and food color. TANGERINE JELLY: Substitute 1 can (6 oz) frozen tangerine juice concentrate for the apple juice concentrate. Omit red pepper and food color.
Maybe you can substitute the apple with kiwi in this last recipe?
Tabasco Classic - Hot Pepper Jelly
4 lrg Red Or Green Peppers, Cored And Seeded
1 1/2 tsp Tabasco Pepper Sauce
3/4 cup Cider Vinegar
3 1/2 cup Sugar
3 oz Pouch Of Fruit Pectin
We generally make our pepper jelly with aged Tabasco pepper mash from the factory to give it color and flavor. Although perhaps not quite as fiery, this simple recipe using the pepper sauce makes a mellow, spicy jelly.
Spread cream cheese on crackers, then top with a dollop of the jelly for a tempting morsel to serve with cocktails. Pectin is available in well-stocked supermarkets. Cut the peppers into large pieces, then coarsely chop in a food processor or blender. In a large non aluminum saucepan over high heat, combine the peppers, Tabasco sauce, vinegar, and sugar. Bring to a boil and boil rapidly for 10 minutes, stirring occasionally. Remove from the heat and stir in the pectin. Return the pan to the heat and return to a boil. Boil the jelly for exactly 1 minute, then remove from the heat.
Stirring frequently to prevent bits of pepper from rising to the surface, skim the foam off the top. Ladle the jelly into hot sterilized jars, seal, and place on a rack in a deep kettle. Pour boiling water over the jars to cover by 2 inches and bring to a boil over high heat. Continue to boil for 10 minutes, then remove to a rack to cool.
Makes six 8-ounce jars.
Habanero Pepper Jelly
3/4 cup Cider Vinegar
3 1/4 cup Sugar
8 x Habanero Chiles, Stems and Seeds Removed & chopped
1/4 cup Red Bell Pepper, Finely Chopped
1/2 cup Grated Carrot
3 oz Liquid Pectin
Combine the vinegar and sugar in a saucepan and stir over medium heat until the sugar dissolves. Mix in the carrot and red pepper. Bring to a boil and boil for 5 minutes. Add the Habanero and boil for an additional 5 minutes.
Remove from the heat, add the pectin, return to a boil for 1 minute, stirring constantly. Skim off any foam and bottle in sterilized 4 ounce jelly jars.
Heat Scale: Hot
Apple-Pepper Jelly
2 cup Water
6 oz Frozen apple juice, thawed
1 3/4 oz Powdered fruit pectin, 1 pk
3 3/4 cup Sugar
Red pepper, crushed,to taste
1/8 tsp Red food coloring
Stir the water, apple juice concentrate and pectin in a 3-quart saucepan, until the pectin is dissolved. Heat to boiling, stirring constantly. Add the sugar and red pepper then heat to a rolling boil, stirring constantly.
Remove from the heat and strain. Add the red food color. Immediately pour into hot sterilized jars or glasses or freezer containers. Cover tightly and cool. Refrigerate no longer than 4 weeks or freeze no longer than 2 months. Serve with meat.
Makes 4 half pints of jelly. GRAPE JELLY: Substitute 1 can (6 oz) of frozen grape juice concentrate for the apple juice concentrate. Omit the red pepper and food color. TANGERINE JELLY: Substitute 1 can (6 oz) frozen tangerine juice concentrate for the apple juice concentrate. Omit red pepper and food color.
Maybe you can substitute the apple with kiwi in this last recipe?
