|by Birgit Erath|
"Treuille's latest book is, without doubt, the best on the subject I've seen." - "Evening Standard.
1 - 10 of 407 for pepper jelly
Have ready 8-10 ... clean blender, process peppers with water until ... into hot sterilized jars. Seal and process in boiling water bath for 10 minutes.
Combine pepper strips, vinegar and ... peppers evenly before jelly completely sets. Substitute ... jalapeno peppers (rinsed, seeded and quartered) instead.
Halve and seed the bell peppers. Cut them ... heat, ladle the jelly into warmed, sterilized ... will be ready to eat after 2 weeks. Makes about 10 cups.
Mix peppers, sugar, and ... into hot sterilized jelly jars and seal. ... much jelly you put on the cream cheese. Also good serve as a condiment for meat.
Wash glasses in ... Puree chilies and peppers. In a ... pectin. Spoon into jelly jars. Cover at ... cool and refrigerate. Makes about 8 (1/2 pint) jars.
Mold softened cream cheese in a circle with a hole in the middle. Put jelly in the hole. Serve on crackers. Wonderful for parties. See pepper jelly recipe.
Blend all ingredients together except jelly. Wrap in ... about 1/4 teaspoon pepper jelly in the ... me.) Best to freeze for future use, then bake as needed.
Chop peppers. (I put ... bits of pepper. Add several drops of green food coloring and Certo, boil 1 minute. Pour in jelly jars. Yields: 7 or 8 1/2 pt. jars.
Heat jelly in small saucepan. Add peppers and vinegar; simmer ... weeks ahead. Keeps 3 months. Makes 3 (6 oz.) jars. Good with cream cheese on crackers.
Stir jelly in a small ... smooth. Stir in peppers and vinegar. Pour ... evenly. Cover loosely and refrigerate. When cold, tighten lids. Makes 2 1/3 cups.
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