Blackberry Hot Pepper Jelly

 Made this in 2025......This was a hit and it set up so well.  Our new favorite!!  Because I used clear jel it would be fine to double the recipe. 

Blackberry Hot Pepper Jelly 

6-8 jalapeno peppers mostly seeded

2 medium bell peppers

1 c. apple cider vinegar

3 c. blackberry strained puree (use Victorio Strainer)  start with 9 c. blackberries

2 T. lemon juice

3 c. sugar

1/3 heaping c. regular clear jel

1 T. red pepper flakes

Place peppers and vinegar in blender and puree. Pour into a large pot.

Puree blackberries and add to the pepper mixture.  Stir in lemon juice and sugar. 

Cook over medium high heat until mixture comes to a boil, add a little cooking oil to prevent it from foaming over while cooking.  Remove 1 cup of the mixture and stir the clear jel into this portion. Then add it back into the main mixture.  Stir in the red pepper flakes.  

Continue to cook until the mixture has thickened.  

Pour into 1/2 pint jars leaving 1/4 inch headspace.  Process for 10 minutes for altitude of 2300 feet, adjust according to altitude chart.  

Makes 5-6 jars.  

NCHFP altitude chart for Processing Time (Boiling Water Bath): 5 mins (0-1000 ft), 10 mins (1001-6000 ft), 15 mins (above 6000 ft). 

Peach Hot Pepper Jelly

This recipe came from the Sure Jell Pectin website.  

 Peach Hot Pepper Jelly

2 c. finely chopped peeled peaches (about 1 1/2 lbs.)

1 c. finely chopped red pepper (about 1 large red pepper)

1 c. finely chopped jalapeno peppers (about 10 peppers)

1 c. apple cider vinegar

1 pkg. Sure Jell Fruit Pectin

1/2 t. butter or margarine

5 c. sugar, measured into a separate bowl and set aside.  

Place peaches and peppers in 8 qt. saucepan.  Add vinegar.  Stir in pectin.  Add butter to reduce foaming. Bring to a full rolling boil on high heat, stirring constantly.  

Stir in sugar.  Return mixture to a full boil and boil for 1 minute, stirring constantly.

Skim off any foam with a spoon.  

Immediately ladle into prepared jars, leaving 1/4 inch headspace.  Wipe jar rims and cover with 2 piece lids.  Place filled jars in a water bath canner on a rack.  Cover with water 1 to 2 inches above the tops of the jars.  Cover canner and bring to a gentle boil.  Process for 10 minutes.  (Check to see if you need more time for your altitude.) 

Remove jars and place on a towel to cool.  Check seals and label jars for storage.  

Mint Jelly

My patio pot of mint is growing like crazy.  I think it is time to try one of these recipes.

http://nchfp.uga.edu/how/can7_jam_jelly.html

This document was adapted from "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.

Mint Jelly with liquid pectin  (this is the recipe I used)

• 1-¾ cups mint juice (1½ cups firmly packed fresh mint and 2¼ cups water)
• 3-½ cups sugar
• 2 tablespoons lemon juice
• 1 pouch liquid pectin (3 oz.)

Yield: About 3 or 4 half-pint jars

Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.

To prepare juice. Wash mint, crush leaves and stems or finely chop. Place in saucepan, add water and bring quickly to a boil. Remove from heat, cover and let stand 10 minutes. (A few drops of green food coloring can be added if desired.) Strain to remove mint. Discard mint.

To make jelly. Measure 1-¾ cups mint juice into a large saucepot. Stir in the sugar and lemon juice. Place on high heat, stir constantly and bring to a full boil that cannot be stirred down. Add the liquid pectin and heat again to a full rolling boil. Boil hard for 1 minute. Remove from heat; quickly skim off foam.

Pour hot jelly immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.

Table 1. Recommended process time for Mint Jelly in a boiling water canner.
		Process Time at Altitudes of
Style of Pack	Jar Size	0 - 1,000 ft	1,001 - 6,000 ft	Above 6,000 ft
Hot	Half-pints or Pints	5 min	10	15

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This document was adapted from "How to Make Jellies, Jams and Preserves at Home." Home and Garden Bulletin No. 56. Extension Service, United States Department of Agriculture. 1982 reprint. National Center for Home Food Preservation, June 2005.

Mint Jelly II with liquid pectin

• 1 cup chopped mint leaves and tender stems
• 1 cup water
• ½ cup cider vinegar
• 3½ cups sugar
• 5 drops green food coloring
• 1 pouch liquid pectin

Yield: About 3 or 4 half-pint jars

Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.

To prepare mint. Wash and chop mint. Pack solidly in a cup.

To make jelly. Measure mint into a kettle. Add vinegar, water, and sugar; stir well. Place on high heat and, stirring constantly, bring quickly to a full rolling boil that cannot be stirred down. Add food coloring and pectin; heat again to full rolling boil. Boil hard for ½ minute. Remove from heat. Skim. Strain through two thicknesses of damp cheesecloth

Pour hot jelly immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.

Table 1. Recommended process time for Mint Jelly in a boiling water canner.
		Process Time at Altitudes of
Style of Pack	Jar Size	0 - 1,000 ft	1,001 - 6,000 ft	Above 6,000 ft
Hot	Half-pints or Pints	5 min	10	15

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Favorite Recipes of 2011.....

Just thought I ought to post a few new favorites that I discovered in 2011!!!
Hope you enjoy them as much as I have....


I changed up this recipe a bit and it has been a hit.  The perfect way to perk up  pancakes.  It is delicious over ice cream too! 
Grape Syrup

place in 4 qt. saucepan:
1 1/2 c. sugar
2 heaping T. regular clear jel
whisk together and add:
1 1/2 c. grape juice
1/4 c. corn syrup
1 t. lemon juice
Cook over high heat stirring occasionally.  Once mixture reaches a full boil cook for 2 minutes while stirring.


Dad did really like this Grape Syrup on his Christmas Pancakes.  He took a bottle of it home with him.  I think I will try some other flavors too.  Dad really likes apricots and I have some apricot juice that would work perfect for this too!

Hot Pepper Jelly

• Here is the recipe I actually used.....it came to me from Kristy Lish.  The notes in red are MY NOTES...
• This stuff is very addicting.....and not too hot......we have been eating it on Wheat Thins or Ritz Crackers with cream cheese.  So yummy!!

This is an actual TESTED/APPROVED recipe.  It is the recipe in the CERTO liquid pectin box.  This is the altitude recommendation for 2000 to 3000 ft. 

• Hot Pepper Jelly
• 
  
• 6 medium jalapeno or serrano peppers  (Kristy uses Serranos, I like the flavor better for the jelly. But anything works and you can mix them up.)

  About 3/4 cup total.  I use 6 or 7 Jalapenos
  1 Medium green bell pepper  & 1 Medium red bell pepper   (about 2 cups total) I used 3 bell peppers of various colors

   Finely chopped all peppers  - leave seeds in the hot peppers but take them out of the bell peppers.   I put the peppers in my food processor I drained the bell peppers in a colander to get rid of all the juice so the jelly would not be too runny

  1 1/2 c. Apple Cider Vinegar 

  6 1/2 c. Sugar   I  use 5 c.  
  1 pouch "Certo" Liquid Pectin
•  1 T. crushed red pepper   (add with pectin)

  
  

  Add peppers and cider vinegar to a large pot.  Stir

  Add Sugar and stir to mix.

  Over high heat stir occasionally until mixture comes to a rolling boil add pectin and red pepper flakes.

  Boil for 1 minute.  I don't want it too runny....I do 2 minutes

  Take off of heat, ladle into jelly jars - leave 1/8 in head space.   Makes about 7 half pint jars.  It works to make a double batch....just make sure you use a big enough pan....should be half full or less.....spray in a couple sprays of cooking spray to help prevent a boil over and help to make it not so foamy.  
  Hot water bath for 10 minutes 
• 
  
or for powdered pection......use this one

• Enjoy this spicy treat over cream cheese with crackers. It also makes a festive holiday appetizer.

HOT PEPPER JELLY

• 2 1/2 cups finely chopped red bell peppers
• 1 1/4 cups finely chopped green bell peppers
• 1/4 cup finely chopped jalapeno peppers
• 1 cup apple cider vinegar
• 1  (1.75 ounce) packages powdered pectin 
• 5 cups white sugar
• Run the peppers through a coarse grinder, or blender, or pulse in a food processor until finely chopped. Transfer to a strainer, and drain really well. This is key to your success.
• Place red bell peppers, green bell peppers, and jalapeno peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin. Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar. Return to full rolling boil, and boil 2 minutes, stirring constantly. Remove from heat, and skim off any foam.
• Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly.
• Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 10 minutes.

Karla's Rose Petal Jam & Jelly

Years ago Steve's Dad, Don gave me a rose bush. This beautiful rose is off that rose bush. It is a patented rose and it truly, honestly is named "Dolly Pardon". It is a beauty and it does have the biggest blooms I've ever seen. I have had more than one person stop and ring the bell to ask me, "what is the name of that rose?" It is also a very fragrant rose and so it was perfect for making this recipe. But rest assured that if you don't have a "Dolly Pardon" rose bush you can still make this recipe!!

Now that I have made a few batches and have experimented with a couple of various recipes here is my final recipe.....and if you aren't sure that you will like it go ahead and make it.....you will be glad you did!! My family definitely thought I was setting myself up for a flop.....and thank goodness they were wrong. So far they all seem to like it.....just have a few more that need to try it. Lacey thought it sounded horrible and she swore she would not like it and she definitely was not going to taste it. But, when she saw how pretty it looked she relented and tasted it and then she wanted a jar to take home with her.

KARLA'S ROSE PETAL JAM and/or JELLY
8 cups of fresh picked Red or Pink Roses - the most fragrant make the best jam!!
Trim off the white/yellow part where the petal was attached. I grab the whole rose and pull off the petals and then with a pair of scissors I trim that part off all the petals at once. (I learned this after having to trim each petal individually the first time.) Then wash the petals, discard any that are wilted/damaged and then spread them out on a cookie sheet. Pat them dry with a paper towel,it is ok if they are not totally dry. Then sprinkle them with about 1/2 c. sugar. Let sit for 6 to 8 hours.
Place in a large kettle:
8 c. water
4 c. sugar
the juice of 4 lemons - (microwave the lemons before juicing them for about 1 minute to release the juices, then cut in half and squeeze out the juice.)
Cook and stir to dissolve the sugar. Continue to cook and stir in the rose petals. Simmer over medium heat for 20 minutes, stirring regularly. Increase heat and bring to a boil and continue cooking until the mixture thickens and reaches 220 degrees. This will take 30 to 40 minutes, stirring regularly. Remove from heat.
For JELLY place small strainer inside of canning funnel place on jar and then pour the cooked mixture into the stainer, stir with a spoon and remove the petals. Once the jar is full place lid and ring on jars and seal.
For JAM place all the mixture in the blender and blend until smooth. Pour into jars and seal.
Water bath  in boiling water for 10 minutes for elevation of 2,000 ft.
If you are going to use it within 1 month you don't need to seal it, simply store it in the refrigerator.
This recipe makes about 9 - 4 oz. jars of jelly or 11 - 4 oz. jars of jam
If you don't want this much you can cut the recipe in half. OR If you want some Jam and some Jelly, strain the first 5 jars for jelly and then blend up the rest and make 6 jars of jam. Serve on all kinds of breads but it is especially good on Dainty English Scones. Enjoy!!!

Next time I want to try this recipe as I think it will set up better without all that cooking time.....

http://woodridge.wordpress.com/2011/05/31/rose-petal-jelly/

Roses and rose hips have been used for their scent and nutritional values for centuries.  But it wasn’t until last year when I was inspired by a blogger friend’s post on Wild Rose Jelly, that I gathered Rose petals to make a batch of this jelly.

I used Rose petals from a very large cultivated Rose bush growing on our property. While gathering petals, I picked a few extra Roses for a tiny bouquet.

Rose Petal Jelly

• 1 1/2 cups Rose petals, tightly packed
• 2 1/4 cups water
• 2 Tablespoons lemon juice
• 3 1/2 cups sugar (preferably white sugar)
• 3 oz packet liquid pectin

Gather fresh Rose petals to measure 1 1/2 cups tightly packed. Rinse petals and pat dry. Place petals in large pot and bruise petals so the scent and color can be extracted.

Add 2 1/4 cups of water to the petals in the pot and heat to boil. Turn down heat and simmer for several minutes, making sure the petals impart their color in the water. More than likely, the water will appear somewhat grey — the color will brighten with the addition of some lemon juice.

After the Rose petals have simmered for a few minutes, remove from heat. Using a fine sieve, strain the petals from the liquid.  Discard the petals and measure 1 3/4 cups of the distilled liquid for the jelly. Return the liquid to the pot, then add 2 Tablespoons of lemon juice and stir. The petal water will brighten significantly.

Add the sugar and stir to dissolve, then heat to boil, stirring constantly. Boil for 1 minute. Add liquid pectin and return to hard boil. Then allow jelly to boil for 1 minute while stirring continually.

Remove from heat and ladle jelly into 4 sterilized half-pint jars leaving 1/4-inch headspace. Add sterilized lids and rings. Process in water bath for 5 minutes.

Yield:  about 4 half pints