Ball Jalapeno Jelly Food

JALAPENO JELLY

Steps:

• 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.
• 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.
• 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.
• 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.

JALAPENO JELLY

Steps:

• After removing stems and seeds from jalapenos, puree in food processor with 1 cup cider vinegar.
• Combine puree, additional 1 cup cider vinegar, and sugar in large saucepot. Bring to a boil; boil 10 minutes, stirring constantly.
• Stir in liquid pectin. Return to a rolling boil and boil hard 1 minute, stirring constantly. Remove from heat.
• Skim foam, if necessary, and stir in a few drops of food coloring, if desired.
• Ladle hot jelly into hot jars, leaving 1/4 inch headspace. Adjust 2 piece caps. Process 10 minutes in a boiling water canner.

RED AND GREEN CHRISTMAS JALAPENO JELLY

Steps:

• Remove stems, veins and most of the seeds of the bell and jalapeno peppers. Mince peppers in a food processor.
• In a 5-quart pot over high heat, combine bell peppers, jalapenos, sugar and vinegar. Bring to a rolling boil; boil for 3 minutes. Remove from heat and cool for 5 minutes.
• Stirring constantly, add the pectin and let mixture continue to cool for 2 minutes more. Now stir for 1 minute.
• Pour into hot, sterilized jars and top with sterilized lids. Secure lids with bands and allow jars to cool slowly, creating a vacuum seal.

SURE.JELL JALAPEñO JELLY

Steps:

• Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Place peppers in 6- or 8-qt. saucepot. Add vinegar. Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place u

JALAPEñO JELLY

Steps:

• Prepare boiling water canner. Heat jars in simmering water until ready to use. Do not boil. Wash lids in warm soapy water and set bands aside.
• While wearing latex gloves, cut stems from fresh jalapeños, then cut peppers in half. Remove the seeds from the jalapeños for a less spicy jelly (Helpful hint: Run a teaspoon along the inside of each cut jalapeno to remove the seeds), or leave the seeds in if you'd like very spicy jelly.
• Coarsely cut peppers, then place in a food processor or blender with 1 cup of vinegar. Puree until smooth. Do not strain.
• Pour pureed jalapeño mixture into a medium pot along with the remaining 1 cup vinegar and all of the sugar.
• Bring the mixture to a boil over high heat. (Be very careful here, this mixture WILL foam up and over the top unless you are careful.) Just as it starts to come to a boil, lower heat and with a ladle, skim off any foam. Then, increase the temperature under the pot to a point where it will gently boil, but not rise up and over the top.
• Boil for 10 minutes then while whisking, add one pectin pouch and boil hard for an additional minute. Remove from heat, skimming any additional foam if necessary.
• We chose not to add the optional green food coloring to our jelly. But if you'd like your jelly to be a darker green, add one or two drops and stir to combine.
• Ladle hot jelly into hot jars leaving ¼ inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
• Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when pressed in center.

JALAPEñO JELLY: A STEP-BY-STEP GUIDE ON HOW TO MAKE AND CAN JARS

Steps:

• Prepare boiling water canner. Heat jars in simmering water until ready for use. (Do not boil.) Wash lids in warm soapy water and set bands aside.
• Remove the stems of the jalapeños. Make the jalapeño jelly as spicy or mild as you want, by removing some or all of the seeds and veins.
• Using a food processor or blender, puree the jalapeños with 1 cup of the apple cider vinegar, until smooth. (Do not strain)
• Combine the puree, remaining 1 cup of apple cider vinegar and sugar in a large nonreactive pot, over medium heat. Bring to a boil, stirring frequently with a spoon. Boil the mixture for 10 minutes.
• Cut pectin pouches open; place the pouches into empty glasses or mugs to hold, until needed.
• Add both pouches of pectin as quickly as possible. Squeeze entire contents from each of the two pouches. Continue to boil hard for 1 minute, stirring constantly, but watching for foam.
• Remove from heat. Add food coloring, if using. Using a spoon, skim the foam if necessary.
• Using a ladle and canning funnel, ladle the hot jalapeño jelly into the prepared hot jars, leaving ¼-inch headspace. Wipe the rim; center lid on the jar and apply band until fit is fingertip tight.
• Carefully place the jars into the boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. The lid should not flex up and down when center the center is pressed.

JALAPEñO PEPPER JELLY RECIPE

Steps:

• PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
• PURÉE peppers in food processor or blender with 1 cup cider vinegar until smooth. Do not strain purée.
• COMBINE purée with remaining 1 cup cider vinegar and sugar. Bring to a boil over high heat. Boil 10 minutes, stirring frequently.
• ADD Ball® RealFruit™ Liquid Pectin, immediately squeezing entire contents from pouches. Continue to boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
• LADLE hot jalapeno jelly into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
• PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

HOMEMADE JALAPEñO JELLY

Steps:

• In food processor, finely chop peppers.
• Place peppers in large pot with vinegar, salt and sugar. Boil for 10 minutes stirring often.
• Add Certo pouch and boil 1 more minute.
• Fill canning jars. Add to a water bath for 10 minutes. Wait a day or so before serving so the jelly has a chance to 'gel' or set.
• Serve on crackers with cream cheese. This jelly is also delicious as a dipping sauce for steak or chicken nuggets.

JALAPENO JELLY RECIPE WATER BATH CANNING METHOD

Steps:

• Fill water bath canner and place wire rack on the bottom.
• Add jars to begin sterilizing process. Bring water to simmer and add lids.
• Meanwhile, cut off tips and ends of jalapeno peppers.
• Cut peppers lengthwise and remove seeds and fiber from inside of peppers.
• Place jalapeno peppers in food processor. Pulse until you have a puree.
• Pour puree into medium sized pot and add sugar, vinegar, lime juice, and salt.
• Mix until dissolved.
• Add in pectin and bring mixture to a boil.
• Cook at a rolling boil for 4 minutes.
• Remove jars from water bath taking care not to touch the rim or inside of jars.
• Ladle hot jelly into sterilized canning jars using your canning funnel. Wipe rim of jar clean if any jam is spilled.
• Place lids on jars of jelly, taking care not to touch the lid with your hands.
• Return to water bath and process for 5 minutes.
• Remove jars from water bath and let cool completely.
• Jelly Setting may take 24-48 hours to gel.Serve on crackers or bread, use as a glaze for meats, or a dip for cooked meats.

JALAPENO JELLY

Steps:

• Finely chop the bell peppers and jalapenos in a food processor fitted with a fine shredding blade (if you don't have a food processor, no worries, grab a knife and get started chopping up those peppers into little tiny pieces). Update: to minimize jelly potentially not setting up, drain any extra liquid from the peppers before step #2.
• Add the peppers to a large pot (the jelly will foam when it first comes to a boil so use a pot at least 5-6 quarts for a single batch and larger if doubling the batch).
• Stir in the vinegar, salt and sugar. Bring the mixture to a boil for 10 minutes, stirring often.
• Add the liquid pectin and boil for 1 more minute.
• Remove the pot from the heat. Pour the jelly to within 1/4-inch of the top of clean, warm canning jars. Wipe the rim of the jar with a damp rag. Place a lid and ring on each jar and process in a water bath canner for 10 minutes (you may need to add additional time if you live above sea level; the pectin box/info should give details).
• Once removed from the water bath canner, let the jelly rest for 1-2 days to let it fully set up.

JALAPEñO JELLY

Steps:

• Preserving Method: Water-Bath-Canning
• Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
• Slice the top (stem) of each pepper off. Then, purée the peppers in a food processor or blender with 1 cup cider vinegar until smooth. Do not strain the purée.
• In a large pot, combine the purée with remaining 1 cup cider vinegar and sugar. Bring to a boil over high heat. Boil 10 minutes, stirring frequently.
• Add Ball® RealFruit™ Liquid Pectin, immediately squeezing entire contents from pouches. Continue to boil hard for 1 minute, stirring constantly. Remove from heat. Add food coloring, if using, and skim foam if necessary.
• Ladle hot jalapeño jelly into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
• Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

JALAPENO JELLY RECIPE BY TASTY

Steps:

• Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
• Purée peppers in food processor or blender with 1 cup (240 ml) cider vinegar until smooth. Do not strain purée.
• Combine purée with remaining 1 cup (240 ml) cider vinegar and sugar. Bring to a boil over high heat. Boil 10 minutes, stirring frequently.
• Add Ball® RealFruit™ Liquid Pectin, immediately squeezing entire contents from pouches. Continue to boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
• Ladle hot jalapeño jelly into hot jars leaving ¼ inch (6 mm) headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
• Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
• Enjoy!