Canning - Pepper Jelly
Last updated 5 years ago
Ghost Pepper Jelly! Recipe - Food.com
Ghost Pepper Jelly!. (On Scoville Pepper Rating this pepper is over 1,000,000 units!). I just bought 8 of these peppers to make into pepper jelly for my children and adult grandchilden; will give to them at Christmas, with a container of cream cheese and a box of crackers, along with other small jars of homemade hot pepper jellies and hot salsas...we love the heat!
Jalapeno Lime Hot Pepper Jelly - Mrs Jones' Jams. Here's the recipe: 3 cups apple cider vinegar, 1 cup water, 6 cups sugar, 10 jalapeños (finely chopped), 1 green pepper (finely chopped), 3tbsp lime juice, 1 package Certo regular pectin. Mix everything together and bring to rolling boil for 2 minutes. Pour into hot sterilized jars and process in your normal way.
The Beautiful Fall Colors of Red and Gold ... Habanero Style!
Habanero Gold Pepper Jelly. ~ via Savoring Time in the Kitchen ~ The recipe for Habanero Gold Jelly has been on the Cooking Forum website for many years and many of my foodie friends have made it before. I recently discovered that the original recipe is credited to Bob Rouleau of Canada and it can be found on the Bernadin Canada canning website.