Home Cooks > Recipes > Asian Pepper Jelly

  • Share/Bookmark

Ingredients

Yield: Yield: 5-1/2 cups

1 can (3.5 oz.) whole jalapeño peppers
1/2 cup chopped green bell pepper
6 cups sugar
2/3 cup Kikkoman Sweet & Sour Sauce
2/3 cup Kikkoman Rice Vinegar
2 pouches (3 oz. each) liquid fruit pectin
1/4 teaspoon red food coloring

Instructions

  1. Rinse jalapeño peppers; discard stems, blackened skin and about 1/2 of seeds*. Place in food processor or blender container; add green pepper. Cover and process until finely chopped; turn out into Dutch oven or large stock pot.
  2. Stir in sugar, sweet & sour sauce, vinegar and 1/2 cup water. Bring to boil over medium-high heat; boil 1 minute, stirring constantly.
  3. Add pectin all at once; stirring to combine. Return to boil; boil 1 minute longer, stirring constantly.
  4. Remove from heat; stir in food coloring. Skim off foam.
  5. Fill hot sterilized jars with hot jelly to within 1/2 inch from top. Seal with thin layer of melted paraffin wax and cover with lids.

*For spicier jelly, discard less jalapeño pepper seeds.

IF YOU LIKE THIS, TRY...

Subscribe to our bi-monthly eNewsletter

Sign Up Now

Products
Soy Sauces
Teriyaki Sauces
Gluten-Free Products
Teriyaki Takumi Sauces
Quick & Easy Marinades
Breadings & Coatings
Ponzu Sauces
Asian Authentics
Rice Vinegars
Curry Sauces
Seasoning Mixes
Soup Mixes
PEARL® Organic Soymilk
PEARL® Organic Smart Soymilk
Recipes
Appetizer
Entrees
Salads
Soups
Side Dishes
Miscellaneous
Videos & Cooking Demos
Seasonal Favorites
Store

©2017 KIKKOMAN SALES USA, INC. All Rights Reserved

PrivacySitemap