A recipe for hot pepper jelly, made with liquid pectin, green bell peppers, hot peppers, sugar, and food coloring.
Ingredients:

* 4 large green bell peppers
* 1/2 cup fresh hot red peppers, about 12, OR 4 tablespoons crushed dried red pepper
* 7 cups sugar
* 1 1/2 cups white vinegar
* green food coloring
* 2 bottles liquid pectin, (6 oz each)

Preparation:
In a large pot, place peppers that have been ground fine, (use juice and pulp), sugar and vinegar. Bring to a full boil; reduce heat to low and simmer 10 minutes. Add green food coloring and pectin. Stir well. Bring mixture to a boil over high heat; reduce heat and boil 1 minute. Remove from heat and pour mixture into hot dry, sterilized half-pint jars, leaving a scant 1/4-inch head space. Seal immediately. Process in a hot water bath for 15 minutes; remove jars and let cool upright.
Makes 8 pints.

HOT PEPPER JELLY

5 lb. sugar
3 c. cider vinegar
1/2 c. jalapenos peppers, chopped fine
2 tbsp. lemon juice
1 c. red bell peppers, chopped fine
1 c. green bell peppers, chopped fine
2 pkg. fructose

Boil for 2 minutes. Add 2 packages of fructose. Wait for 10 minutes. Fill hot boiled jars with jelly and seal.

HOT PEPPER JELLY

1/4 c. Jalapeno hot peppers (Mexican chilies)
3/4 c. bell peppers

Grind & measure:

1 1/2 c. vinegar and 6 cups of sugar.

Combine all ingredients and mix well in a large stainless steel stockpot. Bring to a boil and let boil 3 to 5 minutes. Add one 6 ounce bottle of Certo (do not use any other kind of pectin).

Boil again for 5 to 10 minutes, remove from fire and skim. When jelly begins to thicken slightly, pour into glasses.

To make the jelly a mint color, add green food coloring; otherwise it is a drab olive green. Great served over Philadelphia cream cheese with Saltines.

HOT ‘N SWEET PEPPER JELLY

2 (12 oz.) jars apple jelly
2 tbsp. minced red bell pepper
2 tbsp. minced jalapeno pepper
4 tsp. cider vinegar

Stir jelly in a small saucepan over medium-low heat until melted and smooth. Stir in peppers and vinegar. Pour into 3 hot, clean, 6 oz. jars, dividing peppers equally among them. Stir to distribute peppers evenly. Cover loosely and refrigerate. When cold, tighten lids. Makes 2 1/3 cups.

HOT PEPPER JELLY

3 lg. green peppers
12 hot green peppers
3 c. cider vinegar
2 bottles Certo
1/3 c. water
5 lbs. sugar
1 tsp. green food color (if peppers are green)
1 tsp. red food color (if peppers are red)

Pulverize peppers in blender with the water. Place in large kettle and add all ingredients except Certo. Boil 5 minutes, stirring constantly. Scum may appear usually goes away. Remove from heat and stir in Certo. Pour into clean jars quickly. It sets (jells) in a hurry. Pour melted wax on top and cover with lids. Good with meats. Serve with cream cheese on cracker with a dab of jelly on top.

HOT PEPPER JELLY

1/4 c. hot red peppers, chopped fine
3/4 c. bell peppers, chopped fine
6 1/2 c. sugar
1 1/2 c. apple cider vinegar
6 oz. Certo

Mix all but Certo. Put on burner and let come to a rolling boil. Remove and set 5 minutes. Place on heat and let come to a rolling boil, set 5 minutes. Add one 6 ounce bottle Certo, stir well, pour into jelly glasses. Can be served with cream cheese and crackers as a great party appetizer.

HOT PEPPER JELLY

1/4 c. chopped hot green pepper
1 1/2 c. chopped or coarsely ground bell pepper
6 1/2 c. sugar
1 1/2 c. vinegar
1 bottle liquid pectin

Grind peppers on fine blade of food grinder. Mix the peppers, sugar, and vinegar; bring to a brisk boil. Boil 3 minutes. Add pectin and boil 1 minute longer. Remove from heat and let stand for 5 minutes. Pour into hot sterilized dry jars and seal. Jelly may be strained.

NOTE: When you let this set for 5 minutes, you might want to skim off the top and then there is no need to strain.

HOT PEPPER JELLY

3 lg. sweet peppers
6 hot peppers, the long ones
2 c. vinegar
6 1/2 c. sugar
1 env. Certo

Wear rubber gloves to work with hot pepper. Wash and remove pulp and seeds from peppers.

Add hot peppers to 1 cup of vinegar in blender. Blend until liquid. Do the same with sweet peppers and vinegar. Put all in large pan. Add green food color if peppers are green. Red if peppers are red.

Add sugar and boil hard for a few minutes; add Certo boil for a minute. Will make 7 or 8 (8 ounce) jelly glasses or freeze in small plastic dishes. Jelly glasses should seal. Serve with cream cheese. IS NOT HOT!

HOT PEPPER JELLY

8 (1/2 pt.) jelly glasses
1 1/2 c. sweet green peppers, seeded and chopped
4 oz. canned chili peppers drained
6 1/2 c. sugar
1 1/2 c. cider vinegar
1/8 tsp. green food color
2 (3 oz.) pouches liquid fruit pectin
Paraffin

Wash glasses in hot soapy water and rinse well. Pour boiling water over jars inside and out and invert to drain and dry. Or if your dishwasher has a very hot rinse cycle, wash jars in it and let them stay there until you are ready to use them. Puree chilies and peppers.

In a stainless steel saucepan, heat sugar and vinegar until sugar dissolves. Add puree. Over high heat, heat to boiling. Reduce heat and simmer on low 5 minutes. Stir in food coloring. Skim off foam. Remove from heat and stir in pectin. Spoon into jelly jars. Cover at once with 1/8 inch hot paraffin. Let cool and refrigerate. Makes about 8 (1/2 pint) jars.

HOT PEPPER JELLY

1/4 c. chopped jalapeno peppers
1 1/2 c. chopped green pepper or 3/4 c. each red and green pepper
6 1/2 c. sugar
1 1/2 c. vinegar
1 bottle (2 packetts) liquid pectin
1/2 tsp. salt

Finely grind or process in food processor the jalapeno peppers. Mix jalapeno and green peppers, sugar, and vinegar. Bring to a brisk boil and boil 3 minutes. Add pectin and boil 1 minute more. Remove from heat and let stand 5 minutes. Skim and put in hot, clean jars. Seal.

Note: I remove seeds from jalapeno peppers. If you like your jelly super hot, leave seeds in pepper.

HOT PEPPER JELLY

3/4 c. bell pepper, ground
1/2 c. hot pepper, ground
6 1/2 c. sugar
1 1/2 c. apple jelly
1 (8 oz.) bottle certo

Seed and grind peppers; keep juice and add to mixture. Mix with sugar and vinegar. Bring to full rolling boil. Remove from heat and cool 5 minutes. Add certo, stirring while adding, and pour into sterilized jars. Makes 7 1/2 pints.

Ingredients
1 large green bell pepper
12 jalapeno peppers
1 1/2 cups apple cider vinegar
1 pinch salt
4 1/4 cups granulated sugar
4 ounces liquid pectin
4 jalapeno peppers, seeded and finely chopped

Directions

1. Combine the green bell pepper and 12 jalapeno peppers in the container of a food processor or blender. Process until finely chopped. This can be done in batches, if the peppers do not fit.
2. Transfer the peppers to a large saucepan, and stir in the cider vinegar. Bring to a boil, and let simmer for 15 to 20 minutes. Strain the mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.
3. Return the liquid to the saucepan, and stir in the salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in the liquid pectin.
4. Stir in the remaining jalapeno peppers, and ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.

1 small onion
1 can crab meat (drained)
1 large package cream cheese

In a food processor, finely chop onion, add cream cheese, pulse to process again.Add crab meat and quickly process for a few seconds.

Dill weed and paprika may be added for extra color. Place in a pie pan type dish and bake at 350F for approximately 20-25 minutes or until well heated through. Serve with crackers.
Variation: Shrimp may be used instead of crab.

HOT CRAB DIP

8 oz. Philadelphia cream cheese
3 oz. canned crab (or fresh)
Tabasco sauce or hot pepper sauce to taste
1 tbsp. Rose’s lime juice
Sourdough bread cut in chunks for dipping

In saucepan on medium temperature, melt cream cheese. When melted, add drained crab meat and stir. Watch so mixture doesn’t scorch. Add hot sauce to taste; add lime juice. Cook until bubbling.

Serve mixture in a fondue to keep warm. Dip bread chunks (skewered). You can make as much as you like by keeping equal parts of crab and cream cheese.

HOT CRAB DIP

1 (10 oz.) pkg. extra sharp cheese
1 (8 oz.) pkg. American sharp cheese
1/2 c. milk
1/2 c. dry white wine
1 can crab meat
Pimiento (optional)

Cut up cheese and melt with milk; stir until melted. Add wine and crab and heat just until a bubble. Stir in pimiento, if desired for added color. Serve hot with bread sticks or thin sliced French bread for dipping.

HOT CRAB AND CHEESE DIP/SPREAD

7 oz. can crabmeat (drained)
8 oz. Temp-tee Whipped Cream Cheese
1 bar extra sharp Cheddar cheese (shredded; reserve 2 oz. for topping)
Dash of white wine
Dash of garlic powder
Dash of paprika
8 oz. pie plate

Mix cream cheese, Cheddar cheese, wine and crabmeat. Spread in pie plate. Top with reserved Cheddar cheese, garlic powder and paprika. Bake at 325-350 for 20 minutes until bubbly.

HOT CRAB DIP

1/2 lb. crabmeat
8 oz. cream cheese, softened
1/2 c. sour cream
2 tbsp. salad dressing (as Miracle Whip)
1 tbsp. lemon juice
1 1/4 tsp. Worcestershire sauce
1/2 tsp. dry mustard
Approximately 1 tbsp. milk
1/4 c. cheddar cheese, grated
Paprika

Remove cartilage from crabmeat. In large bowl mix cream cheese, sour cream, salad dressing, lemon juice, Worcestershire sauce and mustard until smooth. Add enough milk to make mixture creamy. Stir in 2 tablespoons of the grated cheese.

Fold crabmeat into cream cheese mixture. Pour into 1-quart casserole. Top with remaining cheese. Sprinkle with paprika. Bake at 325 degrees until bubbly and slightly brown on top (about 30 minutes). Serve with crackers. Makes about 4 cups.

DELICIOUS HOT CRAB DIP

8 oz. cream cheese (very soft)
1 lb. fresh crab meat
1 clove garlic, minced
1/4 c. mayonnaise
1 tsp. onion juice (opt.)
1 tsp. mustard
1 tsp. powdered sugar
Dash of salt

Mix all above ingredients together then add 2 tablespoons Worcestershire sauce; mix well. Bake at 300 degrees until it bubbles then keep it hot - serve with crackers.

HOT CRAB DIP

2 (8 oz.) pkg. Philadelphia cream cheese
1 pkg. hot pepper cheese
2 tsp. Worcestershire sauce
1 1/2 c. green onions
1/4 c. finely chopped parsley
1 to 2 lb. crab meat
1/2 c. milk

Cook together in crockpot or on low heat until dip reaches desired consistency. Serve with individual pie tarts.

HOT CRAB DIP

1 (8 oz.) pkg. cream cheese, room temperature
1 (6 oz.) can crabmeat, drained
2 tbsp. minced green onion
1 tbsp. milk
1 tsp. prepared horseradish
1/8 tsp. freshly ground pepper

Preheat oven to 350 degrees. Oil 1 quart souffle dish. Mix all the ingredients in a medium bowl.

Turn them into a prepared dish. Bake until bubbly, about 30 minutes. Serve crab dip hot with raw vegetables or crackers.

HOT CRAB DIP

2 (8 oz.) pkgs. Philadelphia cream cheese
1 pkg. hot pepper cheese
2 tsp. Worcestershire sauce
1 1/2 c. green onions
1/4 c. finely chopped parsley
1-2 lbs. crab meat
1/2 c. milk

Cook together in crock pot or on low heat until dip reaches desired consistency. Serve with individual pie tarts.

HOT CRAB DIP

1 c. crab meat
1 (8 oz.) pkg. cream cheese, softened
3 tbsp. milk
Salt and pepper to taste
1/2 tsp. prepared horseradish; optional
1/2 c. mayonnaise
1/2 c. shredded cheddar cheese
1/4 c. slivered almonds; optional

Soften cream cheese to room temperature. Stir in milk, horseradish, mayonnaise, salt, and pepper to taste. Blend well. Add crab meat and fold in gently.

Place crab mixture in a shallow baking dish and sprinkle cheese and slivered almonds on top. Bake crab dip in a 350 degree oven for about 20-25 minutes or until hot and bubbly. Serve hot with variety of crackers or dip chips.