Sissy's Hot Pepper Pecan Jelly

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Sissy's Hot Pepper Pecan Jelly

Recipe Information
Source: Karen "Sissy" Wommack Serves/Makes:10 (1/2 pint jars) Ingredients 4 large green, red, or yellow bell peppers (or a combination of them), finely chopped 1/2 cup (125 ml) finely chopped jalapeno peppers 7 cups (1650 ml) sugar 1-1/2 cups (350 ml) apple cider vinegar green, red or yellow food coloring, color depends on color of bell pepper (if you mix them, I would use green) 1 6 oz (168 grm). bottles liquid pectin (I use the Certo Packets) 1 cup (225 ml) coarsly chopped pecans or walnuts Preparation In a large thick bottom pot, place all the chopped peppers,(juice and all), sugar and vinegar. Bring to a full boil, then reduce the heat to low and simmer for 10 minutes. Add several drops of the food coloring and the pectin. Stir well, then bring it back to a hard boil, then reduce heat and boil for 1 minute. Remove the pot from the heat and stir in the chopped nuts. Ladle into hot dry, sterilized half pint jelly/canning jars, leaving about 1/4 inch to 1/2 inch head space.(I use a large mouth funnel made for filling jars for this process, which fits into the jar's mouth and then when you ladle it in, it is not as messy, but if you don't have one, then just ladle it in.) Always, clean off the rim of the jar removing any of the mixture before adding the lid and ring. Seal immediately with new lids and rings. (I boil the lids and rings also and have them hot) Process in a hot water bath, making sure the water is over the top of the jars, for 10 minutes. NOTE: A hot water bath process, is where you have a extra large heavy pot with a trivet in the bottom of it and you fill it about 1/2 to 3/4 full, get it very hot just before it boils, then using rubber tipped tongs, carefully lower the jars down on the trivet.(There is a hot water pot available to buy with the wire basket, but if you don't have one then this will do) I use tongs with rubber bands wrapped around them several times at the ends where they will grip. (There is also a jar gripper that you can buy for the process, but the tongs with several heavy duty rubber bands wrapped around the tips does the trick also.) It is best to have a little room between each jar. Make sure the water covers the top of the jars, if not, add water. You have put the jars down in the Pot to (boiling)Hot Water Bath Process them. Put the LID on the POT and the lid is on the pot during the whole process. Bring the water up to a boil and turn it down to have a gentle boil. In this case, for this recipe you are going to process them 10 minutes. Comments WARNING: When handling the Jalapenos, you should wear Plastic Disposable Gloves, and be careful when removing the gloves from your hands not to get the Oil from the Jalapenos in contact with your skin, eyes, etc. I rinse them off before I try and remove them. If you do get the Oil from the Jalapenos on you, then split a RIPE Tomato and rub it on the area of contact. This should help neutralize it. Also, split the Jalapenos long ways and remove most of the seeds and membrane before you chop them, the more seeds you leave the pepper, the hotter the Pepper Jelly will be. This is a personal taste, of the hot degree you like. Also, on the bell peppers, I split them as well and take out the core and most of the seeds, before I chop them. This is my own recipe, I made up because I wanted something more than just Hot Pepper Jelly, so I added the nuts. This is great over a 8 oz. pkg. of cream cheese. Just put out a Cream Cheese Bar and pour this over it. Then at the side, put Ritz Crackers and a Knife. Your guest helps themself by cutting a piece off the Cream Cheese Bar with some of the jelly and putting it on a Ritz Cracker. Or, you can soften the Cream Cheese and mix the Jelly into it and serve as a dip. This is a great appetizer and fast. I keep several of these jars of jelly handy for a quick appetizer. You can use this jelly as a side relish for any meat, it is great with poultry and pork. Enjoy!! Sissy

Recipe Information

Source:: Karen "Sissy" Wommack

Serves/Makes:10 (1/2 pint jars)

Ingredients

4 large green, red, or yellow bell peppers (or a combination of them), finely chopped
1/2 cup (125 ml) finely chopped jalapeno peppers
7 cups (1650 ml) sugar
1-1/2 cups (350 ml) apple cider vinegar
green, red or yellow food coloring, color depends on color of bell pepper (if you mix them, I would use green)
1 6 oz (168 grm). bottles liquid pectin (I use the Certo Packets)
1 cup (225 ml) coarsly chopped pecans or walnuts

Preparation

In a large thick bottom pot, place all the chopped peppers,(juice and all), sugar and vinegar.
Bring to a full boil, then reduce the heat to low and simmer for 10 minutes.
Add several drops of the food coloring and the pectin.
Stir well, then bring it back to a hard boil, then reduce heat and boil for 1 minute.
Remove the pot from the heat and stir in the chopped nuts.
Ladle into hot dry, sterilized half pint jelly/canning jars, leaving about 1/4 inch to 1/2 inch head space.(I use a large mouth funnel made for filling jars for this process, which fits into the jar's mouth and then when you ladle it in, it is not as messy, but if you don't have one, then just ladle it in.)
Always, clean off the rim of the jar removing any of the mixture before adding the lid and ring.
Seal immediately with new lids and rings. (I boil the lids and rings also and have them hot)
Process in a hot water bath, making sure the water is over the top of the jars, for 10 minutes.
NOTE: A hot water bath process, is where you have a extra large heavy pot with a trivet in the bottom of it and you fill it about 1/2 to 3/4 full, get it very hot just before it boils, then using rubber tipped tongs, carefully lower the jars down on the trivet.(There is a hot water pot available to buy with the wire basket, but if you don't have one then this will do) I use tongs with rubber bands wrapped around them several times at the ends where they will grip. (There is also a jar gripper that you can buy for the process, but the tongs with several heavy duty rubber bands wrapped around the tips does the trick also.)
It is best to have a little room between each jar.
Make sure the water covers the top of the jars, if not, add water.
You have put the jars down in the Pot to (boiling)Hot Water Bath Process them.
Put the LID on the POT and the lid is on the pot during the whole process.
Bring the water up to a boil and turn it down to have a gentle boil.
In this case, for this recipe you are going to process them 10 minutes.

Comments

WARNING: When handling the Jalapenos, you should wear Plastic Disposable Gloves, and be careful when removing the gloves from your hands not to get the Oil from the Jalapenos in contact with your skin, eyes, etc. I rinse them off before I try and remove them. If you do get the Oil from the Jalapenos on you, then split a RIPE Tomato and rub it on the area of contact. This should help neutralize it.

Also, split the Jalapenos long ways and remove most of the seeds and membrane before you chop them, the more seeds you leave the pepper, the hotter the Pepper Jelly will be. This is a personal taste, of the hot degree you like.

Also, on the bell peppers, I split them as well and take out the core and most of the seeds, before I chop them.

This is my own recipe, I made up because I wanted something more than just Hot Pepper Jelly, so I added the nuts.

This is great over a 8 oz. pkg. of cream cheese. Just put out a Cream Cheese Bar and pour this over it. Then at the side, put Ritz Crackers and a Knife. Your guest helps themself by cutting a piece off the Cream Cheese Bar with some of the jelly and putting it on a Ritz Cracker. Or, you can soften the Cream Cheese and mix the Jelly into it and serve as a dip. This is a great appetizer and fast.

I keep several of these jars of jelly handy for a quick appetizer.

You can use this jelly as a side relish for any meat, it is great with poultry and pork.

Enjoy!! Sissy