Thai Pepper Jelly

Hot Pepper Jelly Spread

Our Thai Hot Pepper Spread is a favorite for holiday entertaining; simply pour over a soft cheese such as camembert, brie or cream cheese and serve with crackers or crostini. Our Thai Hot Pepper Jelly also makes a fantastic sweet chili dipping sauce for egg rolls, chicken fingers, shrimp, potato wedges, potstickers and wontons. Jar Size 12 OZ.

Red Pepper Jelly Culinary Hill

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.

Hot Pepper Jelly Online Store Mountain Fresh Orchards

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.

Just the Right Size Thai Basil Pepper Jelly

After two weeks, strain vinegar and discard basil*. To make jelly: Combine the minced vegetables, dried basil, infused vinegar, and sugar in a large saucepan. Bring to a full boil, add the pectin, and boil hard (stirring constantly) for 1 full minute. Ladle hot jelly into prepared, half-pint canning jars and process in a BWB for 10 minutes.

Red Jalapeno Pepper Jelly Carolyn's Classics

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.

Thai Pepper Jelly Flickr Photo Sharing! Thai Peppers, Pepper Jelly

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.

Hot Pepper Jelly, any way you want it

Put garlic, chilis, onions and mushrooms in the bowl of a food processor. Pulse until the mixture is finely and evenly chopped. (It will be nearly smooth and ground to a paste in some spots.) Place the chopped vegetables, sugar, water, tamarind paste and vinegar in a small pot over medium heat.

Spicy Red Pepper Jelly

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.

Just the Right Size Thai Basil Pepper Jelly (with pics)

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.

Thai Pepper Jelly

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.

Original Pepper Jelly New Hope Mills

Ladle jelly into 8 ounce jars filling to ¼ inch from the top. Cover with filled jars with flat lids and screw on screw bands tightly. Place jars into a water bath canner canner. Water should cover jars completely. Water should be hot, but not boiling. Bring water to boil and process 5 minutes. Pull hot jars out and cool.

Thai Hot Pepper Jelly Oliva!

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.

Red Pepper Jelly

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.

Thai Chili Red Pepper JellyJ001

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.

Hot Pepper Jelly With Pectin Recipe

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.

Just the Right Size Thai Basil Pepper Jelly (with pics)

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.