HABANERO PEPPER JELLY
Blazing hot pepper jelly is addictive if you can handle it! The grated carrot adds nice color and texture. Pepper hotness and people's tolerance varies, so you'll have to experiment to find the right number to add. If chopping habaneros by hand, rubber gloves are recommended since the habanero peppers will burn the skin.
Provided by Lunasea
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 4h50m
Yield 64
Number Of Ingredients 7
Steps:
- Stir the vinegar and sugar in a saucepan over medium-high heat until the sugar has dissolved, then stir in the carrot and red bell pepper. Bring to a boil, reduce heat to medium, and simmer 5 minutes. Add the habanero peppers and simmer 5 minutes longer. Pour in the pectin, and boil for 1 minute, stirring constantly. Skim and discard any foam from the jelly.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pour the jelly into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).
Nutrition Facts : Calories 81.6 calories, Carbohydrate 20.8 g, Fiber 0.2 g, Protein 0.1 g, Sodium 1.9 mg, Sugar 20.5 g
HABANERO JELLY
Easy to make sweet red pepper jelly that is great with crackers and cream cheese. Simple canning with instructions for how to process in hot water bath.
Provided by Steve Cylka
Categories Appetizer
Time 20m
Number Of Ingredients 6
Steps:
- Place all the peppers in a food processor and pulse until chopped finely.
- Transfer the chopped peppers to a large pot with the remaining ingredients.
- Heat to boiling and continue to boil for about 15-18 minutes, stirring constantly.
- Skim any foam which accumulates at the top and remove from stove element.
- While the jelly is still hot, ladle it into hot jars, leaving a 1/4 inch headspace.
- Screw on lids and process in a boiling water bath for 10 minutes.
JALAPENO JELLY
a classic, but deliciously spicy and sweet jalapeno jelly
Provided by admin
Categories Appetizer
Number Of Ingredients 5
Steps:
- Finely chop peppers in a food processor.
- Combine the chopped peppers, vinegar and sugar in a 6 quart or larger pot and bring it to a slow boil. Bring it down to a simmer and cook for 10 minutes.
- Remove from the heat and stir in the pectin. Return to the heat and boil rapidly for 1 minute.
- Remove from the heat and skim off any foam with a clean metal spoon.
- Quickly ladle into hot, clean jars (boil jars in water for 10 minutes to sterilize prior). I used half pint jars. Leave 1/4" headspace at the tops of the jars.
- Wipe the rims and threads of the jars. Place canning lids on all the jars and tighten well. Process them in boiling water for 5 minutes. To do this, bring a very large pot of water to a boil that will fit the jars in a single layer. You can do them in batches if you have a smaller pot. Remove jars from the water and allow to cool. The lids will make an audible "pop" if processed correctly.
JALAPENO JELLY
This recipe came from the Black Lakes in Canada. It is the best that I have ever tasted, and very easy to make.
Provided by Sue Delgrego
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h5m
Yield 32
Number Of Ingredients 7
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.
Nutrition Facts : Calories 108.7 calories, Carbohydrate 27.5 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.1 g, Sodium 1.1 mg, Sugar 27 g
SURE.JELL JALAPEñO JELLY
Heat things up on toast or crackers with a jalapeño jelly! Combine peppers, sugar, vinegar and fruit pectin for a delicious SURE.JELL Jalapeño Jelly.
Provided by My Food and Family
Categories Home
Time 1h5m
Yield about 6 (1-cup) jars or 80 servings, 1 Tbsp. each.
Number Of Ingredients 7
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
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 13 g, Fiber 0 g, Sugar 13 g, Protein 0 g
HABANERO JALAPENO PEPPER JELLY
Make and share this Habanero Jalapeno Pepper Jelly recipe from Food.com.
Provided by mary winecoff
Categories Jellies
Time 1h10m
Yield 4 pints
Number Of Ingredients 6
Steps:
- Place habaneros, jalapenos, zucchini and vinegar in food processor and process until smooth.
- Combine pepper and zucchini mixture in heavy bottom pot with sugar. Bring to a boil and simmer for 25 minutes.
- Add pectin and bring to a full rolling boil for 1 minute.
- Remove from heat and ladle into sterile jars and process in a boiling water bath for 10 minutes.
HABANERO PEPPER JELLY
Blazing hot pepper jelly is addictive if you can handle it! The grated carrot adds nice color and texture. Pepper hotness and people's tolerance varies, so you'll have to experiment to find the right number to add. If chopping habaneros by hand, rubber gloves are recommended since the habanero peppers will burn the skin.
Provided by Lunasea
Categories Jams and Jellies
Time 4h50m
Yield 64
Number Of Ingredients 7
Steps:
- Stir the vinegar and sugar in a saucepan over medium-high heat until the sugar has dissolved, then stir in the carrot and red bell pepper. Bring to a boil, reduce heat to medium, and simmer 5 minutes. Add the habanero peppers and simmer 5 minutes longer. Pour in the pectin, and boil for 1 minute, stirring constantly. Skim and discard any foam from the jelly.n
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pour the jelly into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.n
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.n
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).n
Nutrition Facts : Calories 81.6 calories, Carbohydrate 20.8 g, Fiber 0.2 g, Protein 0.1 g, Sodium 1.9 mg, Sugar 20.5 g
HOT JALAPENO PEPPER JELLY
Make and share this Hot Jalapeno Pepper Jelly recipe from Food.com.
Provided by Audrey M
Categories Jellies
Time 40m
Yield 6 half pints
Number Of Ingredients 5
Steps:
- In a small food processor, mince green peppers and jalapeno peppers.
- Remember to wear gloves when cutting the jalapeno peppers.
- Combine sugar and vinegar in a large pot and bring to a boil.
- Add both peppers and return to a boil.
- Stir in pectin and boil for one minute.
- Strain liquid into a large bowl.
- Pour into hot, sterlized jars and seal.
Nutrition Facts : Calories 668.1, Fat 0.1, Sodium 3.7, Carbohydrate 169.4, Fiber 1.3, Sugar 167.6, Protein 0.3
JALAPENO PEPPER JELLY
My family relishes this jelly served with meat or spread on crackers with cream cheese. It's in hot demand as a gift. -Bev Elliott, Peotone, Illinois
Provided by Taste of Home
Time 40m
Yield About 5 half-pints.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine sugar, apples, vinegar, green pepper, jalapenos and water. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Strain mixture and return to pan. Stir in food coloring. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Ladle hot mixture into five hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool. Serve with cream cheese on crackers.
Nutrition Facts : Calories 94 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 24g carbohydrate (23g sugars, Fiber 0 fiber), Protein 0 protein.
BLACKBERRY JALAPENO JELLY
I googled all the sites looking for a blackberry jalapeno jelly, to NO avail; all I could find was everyone looking for this recipe. Well...I spent the weekend creating my own. Darn good, quick, and EASY! Goes great on crackers with cream cheese. Sweet with a warm bite! MMMM! I picked a bowl blackberries, put them through my juicer, then froze juice until I was ready. If you want burning hot, add one more pepper. ENJOY!
Provided by Gingerbreadgirlz
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 40m
Yield 72
Number Of Ingredients 7
Steps:
- Mix the pectin crystals with 1/2 cup sugar in a bowl. Stir the blackberry juice, pectin mixture, green jalapeno, and red jalapeno together in a saucepan; bring the mixture to a boil for 1 full minute. Add the 3 1/2 cups sugar and return to a rolling boil until the sugar has fully dissolved, about 1 minute. Remove from heat; stir while off heat to remove bubbles and foam for about 5 minutes.
- Ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.
Nutrition Facts : Calories 43.1 calories, Carbohydrate 11.1 g, Sugar 11.1 g
HABANERO GOLD JELLY
Love the hot and sweet of this jelly. Like most hot pepper jellies, it is wonderful spread over a block of cream cheese. I also sometimes melt it down and use as a final baste on grilled back bacon, pork chops or chicken. Prep time does not include sitting time for apricots and vinegar.
Provided by Jan in Lanark
Categories Jellies
Time 45m
Yield 3 250 ml jars
Number Of Ingredients 7
Steps:
- Cut apricots into 1/8 inch slices and measure into large stainless steel saucepan with the vinegar; let stand for four hours.
- Cut onions and peppers into 1/8 inch slices; cut slices into a 1/4 inch dice.
- Add to apricots and stir in sugar.
- Bring mixture to a full rolling boil.
- Stirring constantly, boil hard for one minute.
- Remove from heat and immediately stir in liquid pectin, mixing well.
- Stir for about 3 minutes to mix solids, but put into jars before it gets too firm.
- Pour into hot sterilized jars, dividing solids equally and fill to within 1/4 inch from top of jar.
- Apply snap lids and process in boiling water bath for 5 minutes if you choose.
- Once sealed you can rotate or invert jars while still warm to distribute solids if needed.
Nutrition Facts : Calories 838.6, Fat 0.2, Sodium 8.6, Carbohydrate 213.2, Fiber 2.3, Sugar 209.3, Protein 1
JALAPENO PEPPER JELLY
Make and share this Jalapeno Pepper Jelly recipe from Food.com.
Provided by Toby Jermain
Categories Jellies
Time 1h50m
Yield 5-6 half pint jars
Number Of Ingredients 6
Steps:
- Mix peppers, sugar, and vinegar in a large nonreactive saucepan.
- Bring to a boil, and boil for 5 minutes.
- Let cool at room temperature for 1 hour.
- Add pectin and optional food coloring.
- Return to heat, and bring to a full rolling boil for 1 minute.
- Pour into hot, sterilized half-pint canning jars to within 1/2" of top.
- Wipe tops of jars.
- Center lids on top of jars, and screw on bands firmly.
- Fill a canning kettle or large pot (with bottom rack) with water, and bring water to a boil.
- Gently lower jars into water.
- Water should cover jars by at least 1".
- Bring water to a full boil.
- Reduce heat to a gentle boil, cover, and process for 5 minutes.
- When processed, carefully remove jars from water using tongs or a jar-lifter.
- Place upside-down on a rack or thick towels, and let cool without moving for 12-24 hours.
- Jars will make popping sounds while cooling if sealed.
- Check seal on each jar by pressing down on lid; if it doesn't push, it's sealed.
- If it does push down, store in refrigerator until used.
- Otherwise store in a cool, dark place.
- Makes about 5-6 half-pint jars. To serve, stir to soften, pour over an 8 oz block of cream cheese, and spread on assorted crackers.
- Or use like any other jelly; it's great for a spicy peanut butter and jelly sandwich.
Nutrition Facts : Calories 640.2, Fat 0.1, Sodium 5, Carbohydrate 162.8, Fiber 1.4, Sugar 160.8, Protein 0.3
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