When making pepper jelly, I make two batches - one hotter (red coloring) and one less hot (green coloring). I've found that habaneros don't have as much flavor - just lots of heat, so I seldom use them. I like pepper jelly with a good, deep flavor, so I favor red chilis, bell peppers (with added cayenne or sometimes tobasco sauce!) and jalapenos. I've even made pepper jelly with pickled jalapenos (so I didn't have to handle the raw peppers). It works!
Food coloring may be added to any of these recipes. Cayenne pepper, tabasco sauce and/or chili powder may be added to any of these recipes to increase heat or flavor.
(We need a smilie that's breathing flames!
)
Jalapeno Pepper Jelly (Pepper Jelly #1)
Makes 6 small jars (12 servings).
INGREDIENTS:
3 green bell pepper, minced
2 (4 ounce) cans diced jalapeno peppers
1 1/2 cups distilled white vinegar
6 1/2 cups white sugar
1/2 teaspoon cayenne pepper
1 (6 fluid ounce) container liquid pectin
5 drops green food coloring
Directions
1. Mix together the peppers, vinegar, sugar and cayenne pepper. Pour into a large, stainless steel or glass saucepan.
2. Slowly bring to a boil over medium heat, stirring frequently.
3. When mixture begins to boil, stir in thepectin and boil 5 minutes longer. Stir constantly at this point!
4. Skim off the foam, and remove from heat.
5. Ladle into sterilized jars, seal, and process in a boiling-water canner for 5 minutes.
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Pepper Jelly (Pepper Jelly #2)
Ingredients:
6 1/ cups sugar
1 1/2 cups white vinegar (5% acidity)
1 1/2 cups finely minced green bell pepper
1/4 cup finely minced jalapeno peppers
2 (3-ounce) packages liquid pectin
Directions:
In a large bowl, mix sugar, vinegar, green pepper and jalapeno pepper together well. Pour into a large saucepan (glass or stainless, not aluminum!). Bring to a boil stirring frequently, and allow to boil for 3 minutes. Stir in pectin, and boil an additional 2 minutes, stirring constantly. Remove from heat and allow to cool for 5 minutes. Skim off the foam.
Quickly pour hot jelly into hot sterilized jars, to about 1/4-inch from top. Wipe jar rims, cover with metal lids, and screw on bands.
Process in boiling-water bath 5 minutes.
Makes 7 half pints.
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Spicy Hot Pepper Jelly (Pepper Jelly #3)
Use your favorite peppers and chilies. Makes almost 8 cups. Use any size of jars you like.
1 lb holland orange peppers, chopped
1 (6 ounces) onions, chopped
2 cups vinegar
7 habaneros, including seeds if you like heat
1/2 teaspoon chili pepper flakes, ground fine (optional)
7 cups sugar
6 fluid ounces liquid pectin
Makes 8 cups
takes 50 minutes
10 mins prep
Blend 1 cup vinegar and peppers and onions until well pureed.
In a large pot (not aluminumum!) add blended mixture and sugar, stir well, and bring to a rolling boil stirring constantly. Bring to a rolling boil and boil for 15 minutes.
Add pectin and stir. Return to boil for 1 minute, stirring constantly.
Ladle into hot sterile jars. Allow 1/4 inch head space.
Wipe the rims clear of jelly, and place lids and screw bands.
Process in a water canner for 10 minutes.
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Five Pepper Jelly (Pepper Jelly #4)
Prep Time: 45 min Total Time: 2 hr min
Makes: about 6 (1-cup) jars or 96 servings, 1 Tbsp. each
3 cups peppers, stemmed, halved, chopped finely (discard seeds)
1/2 small onion, finely chopped
2 tsp. salt, divided
1-1/2 cups red wine vinegar
1/2 cup fresh lemon juice
1/2 tsp. chili powder
1/2 tsp. crushed red pepper flakes
1/4 tsp. ground red pepper
5 cups sugar, measured into separate bowl (See tip below.)
1/2 tsp. butter or margarine (optional)
2 packs Pectin
2-1/2 tsp. whole cumin seeds, toasted (optional)
Few drops red or green food coloring - to make a nice deep color.
Finely chop peppers. Measure exact amount (3 cups) into colander. Mix onion and salt. Add to peppers in colander and mix. Allow to drain 3 hours, pressing to extract as much moisture as possible. (Put a plate on top and weight down with a couple of heavy cans of food.
Put pepper mixture in large glass or stainless pan. Add vinegar, lemon juice, the remaining 1 tsp. salt and the spices. Stir in sugar. Add butter to reduce foaming, if desired.
Bring mixture to a rolling boil on high heat. Stir constantly. Reduce heat to medium low; simmer 10 minutes, stirring frequently.
Quickly stir in the pectin, and return to a full rolling boil boiling for exactly 1 minute. IMPORTANT - stir constantly. Remove from heat. Stir in cumin seeds (if using) and food coloring (if using). Skim off any foam with metal spoon.
Pour into prepared jars, allowing a 1/8 - 1/4 inch headspace. Wipe jar rims and threads. Place lids and screw bands tightly. Place jars in rack in canner and lower rack into canner. Water must cover jars by 1 to 2 inches. Add more boiling water if needed. Cover and bring the water to a boil. Process for 10 minutes. Remove jars and place upright on a towel to cool completely.
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Pepper Jelly (Pepper Jelly #5)
Prep Time: 1 hr
Makes: Makes about 5 (1- cup) jars.
3 cups prepared juice (takes about 5 to 7 medium green or red bell peppers)
2 cups water
1 cup apple cider vinegar
1 box Pectin
1/4 tsp. butter or margarine (optional)
4 cups sugar, measured into separate bowl
Making Pepper Juice:
Remove stems and halve peppers; discard seeds. Finely chop or grind peppers. Measure 2 cups of the prepared peppers into large saucepan (not aluminum). Add water and vinegar. Bring to boil. Reduce heat to medium-low; simmer, uncovered, 15 minutes. Place 3 layers of damp cheesecloth or jelly bag in large colander over a big bowl. Pour pepper mixture into cheesecloth. Tie cheesecloth closed, place a plate over the cheese cloth and weight down with a couple of heavy cans. Allow to drip into bowl until dripping stops (about 1 hour). Press down gently on the top of the plate to extract any remaining liquid.
Making the Jelly:
Put exactly 3 cups of the pepper juice into 6- or 8- quart pan (not aluminum!).
Stir in pectin and add butter to reduce foaming (if desired). Place over high heat, and bring to a full rolling boil, stirring constantly.
Stir in sugar and return to full rolling boil. Boil 2 minutes (set a timer!), stirring constantly. Remove from heat and skim off any foam..
Immediately pour into prepared jars, leaving 1/8 to 1/4 inch headspace. Wipe jar rims and threads, place lids and tightly screw on bands. Place jars in rack in canner. Cover with boiling water by 1 to 2 inches. (Add more boiling water, if necessary.) Cover bring to a gentle boil and process for 5 minutes. Remove jars and place upright on towel to cool.
Cheerio!
Elizabeth
5 Recipes for Pepper Jelly! 
