Jalapeno Jelly Recipe By Tasty Food

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.

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.

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.

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

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!

JALAPENO BERRY JELLY

Steps:

• Puree peppers with some of the apple cider vinegar. Keep seeds in 4 peppers for heat. You can seed all for less heat or leave more for more heat. Add to a 4 cup measuring cup with remaining cider vinegar.
• Crush berries and add to the 4 cup measuring cup with the peppers and vinegar, so it all equals 4 cups. (You can tweak this to taste. To make it less warm, cut back on the peppers and add more berries. Just have 4 cups of produce/vinegar to add to pot with sugar.).
• Add sugar to 8 quart pot. Add jalapenos, berries and vinegar mixture to sugar. Cook to full hard rolling boil where you can't stir it down. Boil for 10 minutes. Carefully time this.
• Add 1 packet of fruit pectin to hot jam. Stir and boil for 1 more minute. Remove from heat.
• Fill hot clean jars and seal with warm canning lids and rings. Leave 1/4 inch head space in the jars. I also turn the ring back just a bit and turn jars upside down for 30-40 minutes then turn right side up for storage.
• (She notes that she does not use a water bath and has great success with this jelly recipe.).

TANGY JALAPENO JELLY

Steps:

• Remove stems and some of the seeds from the jalapeno peppers, or leave all the seeds for a hotter jelly.
• Coarsely chop jalapenos and sweet pepper.
• Place in a blender and process to a fine mince.
• Combine the minced peppers, sugar and vinegar in a large stainless or enamel saucepan.
• Bring to a full rolling boil over high heat, stirring constantly.
• Stir in pectin all at once, return to a full boil and boil hard, stirring for 1 minute exactly.
• Remove from heat.
• Stir for 5 minutes, skimming foam as you need to.
• Pour jelly into hot, sterilized jars, leaving 1/2 inch head space.
• The jelly will be VERY liquid at this stage.
• Wipe rims and seal tightly.
• Leave at room temp overnight.
• Refrigerate for up to 1 month or freeze up to 1 year.

TEXAS JALAPENO JELLY

Steps:

• In a blender or food processor, place the jalapenos, half of the green peppers and 1/2 cup vinegar; cover and process until pureed. Transfer to a large Dutch oven. , Repeat with remaining green peppers and another 1/2 cup vinegar. Add the sugar, cayenne and remaining vinegar to pan. Bring to a rolling boil over high heat, stirring constantly. Quickly stir in pectin. Return to a rolling boil; boil for 1 minute, stirring constantly. , Remove from the heat; skim off foam. Add food coloring if desired. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. , Process for 10 minutes in a boiling-water canner. Serve over cream cheese with crackers if desired.