JALAPENO JELLY
From the Ball Blue Book of Preserving. A little different than other recipes as it uses only jalapeno peppers. Be sure to wear disposable or rubber gloves while cutting and seeding jalapenos. I did not add the optional food coloring and got 6 half-pints. Great over cream cheese or for use in recipes. Please be sure you are familiar with hot water bath canning procedures. For more information, check out the Canning Forum http://www.recipezaar.com/bb/viewforum.zsp?f=24. Whenever making large quantities of jams or jellies, be sure not to double the recipe. Just make successive batches in assembly-line fashion; otherwise, they won't set. The amount of vinegar is correct:)
Provided by LonghornMama
Categories Jellies
Time 45m
Yield 5 half-pints
Number Of Ingredients 5
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 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
HOMEMADE JALAPEñO JELLY
This homemade Jalapeño Jelly is so flavorful! It tastes like a fancy jelly you would find at Williams-Sonoma or Harry and David. *This recipe makes 6 half pint jars with approximately 16 (1 Tbsp) servings in each jar.
Provided by Erica Walker
Categories Canning
Time 36m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 50 kcal, Carbohydrate 13 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 12 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving
JALAPENO JELLY TEQUILA SHOTS
Can you handle the heat in these spicy jelly shots? Hollowed out, jalapenos become edible shot glasses for jiggly tequila-lime gelatin. Since some jalapenos are spicier than others, you won't know how much burn you have to endure until you bite into one!
Provided by Food Network Kitchen
Categories beverage
Time 6h30m
Yield 36 shots
Number Of Ingredients 6
Steps:
- Put 1/4 cup cold water in a small microwave-safe bowl and sprinkle over the gelatin. Let stand for 5 minutes to bloom.
- Microwave the mixture until the gelatin liquefies, about 20 seconds. Stir to make sure the gelatin is completely dissolved. Combine the tequila and lime juice in a liquid measuring cup and stir in the gelatin mixture.
- Cut 1/4 inch off the stem end of each jalapeno and use a 1/4-teaspoon measure to scoop out the ribs and seeds from each. Stand the jalapenos cut-side up in a plastic container large enough to fit them in a single layer, wedging them as much as possible so they stay in place without causing them to break or change shape. Pour some of the gelatin mixture into each, filling them just to the top (about 2 tablespoons in each). Refrigerate until the gelatin is set, at least 6 hours and preferably overnight.
- Combine the lime zest, sugar and salt in a small bowl and rub with your fingers until the lime zest is evenly mixed in.
- Using a paring knife, trim off and discard the tapered end of each jalapeno, then cut the jalapenos in thirds crosswise. If not serving right away, put the jalapeno pieces on a baking sheet and return to the fridge to chill until ready to serve, up to 2 hours.
- When ready to serve, spread a bed of finely crushed ice on a rimmed serving dish so that it creates a flat surface and arrange the jalapeno pieces on top. Serve with the lime zest mixture on the side.
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
JALAPENO-LIME-GARLIC JELLY
This is the ultimate flavor combination. Uses are endless from a topping for cream cheese to a grill sauce for lamb chops or mix well with sour cream for a dip for quesadillas! The pretty green color comes from the zest of the lime, not food coloring. You can make this as spicy as you like by including the pepper's seeds and membranes, or not. The 24 hour cooking time is just the time it takes for the jelly to set up. Enjoy!
Provided by Penny Stettinius
Categories Jellies
Time P1DT30m
Yield 5 cups, 5 serving(s)
Number Of Ingredients 6
Steps:
- Sterilize 8 - 8 oz jelly jars and lids.
- Wash and prepare the peppers: destem, de-membrane and deseed if you don't want a very hot tasting jelly.
- In a mini food processor pulse 2/3 of the peppers, and garlic along with all of the juice and zest of the limes.
- The other 1/3 garlic and peppers slice paper thin using a mandolin. (If you don't care about having some pretty sliced garlic and peppers in your jars just add it all to the food processor and skip this step).
- In a heavy pot bring sugar and vinegar to a boil and then add the jalapeno and garlic-lime mixtures. Stirring constantly untill all the sugar is dissolved and continue cooking for 10 minutes, still stirring.
- Stir in the pectin and boil for 1 minute, stir well and then remove from the heat.
- Fill the jars to within 1/4" from the top, wipe the tops and rims clear of any spills and place lids on, and tighten.
- Should set within 24 hours and then they're ready to be enjoyed.
HOT JALAPENO PEPPER JELLY
Make and share this Hot Jalapeno Pepper Jelly recipe from Food.com.
Provided by Carole Reu
Categories Jellies
Time 50m
Yield 5 cups, 80 serving(s)
Number Of Ingredients 5
Steps:
- Wash hot peppers, cut off stem and halve the peppers, remove membrane and seeds.
- Put peppers in food processor and process off and on a couple of times until the peppers are coarsely chopped.
- In a medium saucepan combine peppers, cranberry juice, and vinegar.
- Bring to boiling; reduce heat, cover and simmer for about 10 minutes.
- In a 4 quart pot combine the pepper mixture and sugar.
- Bring to a full rolling boil over high heat, stirring constantly.
- Stir in pectin.
- Return to a full rolling boil; boil for 1 minute, stirring constantly.
- Remove from heat and quickly skim off foam with a metal spoon.
- Pour at once into hot, sterilized half-pint jars, leaving a 1/4" headspace. Wipe jar rims; adjust lids.
- Process in a boiling water canner for 5 minutes (start timing when water begins to boil).
- Remove jars and cool on a wire rack till set (2 to 3 days).
Nutrition Facts : Calories 51.6, Sodium 0.3, Carbohydrate 13.2, Sugar 13.1
JALAPENO JELLY RECIPE BY TASTY
Here's what you need: jalapeño pepper, cider vinegar, sugar, Ball® RealFruit™ Liquid Pectin
Provided by Newell Ball
Categories Breakfast
Yield 7 half-pint jars
Number Of Ingredients 4
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 JELLY
This recipe is for one batch. It can be easly doubled if you want. It would make a great gift.
Provided by Eddie Jordan
Categories Other Sauces
Time 45m
Number Of Ingredients 5
Steps:
- 1. Run peppers through a food processor using fine blades. USE ALL JUICE.
- 2. Slowly boil ingredients for 10 minutes, remove from heat.
- 3. Add liquid pectin and boil hard 1 minute
- 4. Pour into sterilized 1/2 pint jars to within 1/4 inch from the top.
- 5. Put on caps and put on screw bands, tighten firmly. Process in a boiling water bath for 15 minutes. Start timing when water starts boiling again
RED AND GREEN CHRISTMAS JALAPENO JELLY
This is a beautiful jelly of red bell peppers and green jalapenos. It's a perfect relish to many holiday favorites, or serve it with cream cheese on a cracker.
Provided by MARBALET
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 30m
Yield 36
Number Of Ingredients 5
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.
Nutrition Facts : Calories 111.6 calories, Carbohydrate 28.4 g, Fiber 0.2 g, Protein 0.1 g, Sodium 1.1 mg, Sugar 28.1 g
TEXAS JALAPENO JELLY
A jar of this sweet and spicy jelly is always warmly appreciated. To add an extra southwestern accent, I trim the lid with a snappy bandanna print fabric. -Lori McMullen, Victoria, Texas
Provided by Taste of Home
Time 30m
Yield 7 half-pints.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 92 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 24g carbohydrate (23g sugars, Fiber 0 fiber), Protein 0 protein.
BLUEBERRY JALAPENO JELLY
Savory and sweet with just a little heat, this jelly is prefect on just about anything. The recipe can be found here: http://lobsterandfishsticks.com/2009/06/12/blueberry-jalapeno-jelly/ I made two huge batches over the summer and gave it away for Christmas - it was a huge hit with everyone!
Provided by ChefMamaBlogger
Categories Jellies
Time 1h30m
Yield 6 half pint jars, 6 serving(s)
Number Of Ingredients 8
Steps:
- In one saucepan, combine the peppers, vinegar, 1/4 cup lemon juice and 1 cup water. Cook on medium high for 20 minutes, then using a sieve, remove all the peppers from the liquid and set aside.
- In another saucepan, place blueberries, 1/4 cup lemon juice and 1/2 cup water and cook on medium high for 20 minutes, Strain with a cheesecloth or jelly bag.
- Combine both liquids into one of the pans, adding sugar/Splenda. Cook on medium low until the sugar dissolved. Skim any foam off of the surface.
- Bring mix to a boil and add 1 box pectin and bring to a rolling boil for one minute.
- Remove from heat, skim off any foam and ladle into sterilized jelly jars and place lids tightly on the jars.
- Boil in a hot water bath (with 1-2 inches of water over the lids) for 5 minutes.
- Set on counter to cool and to set. Listen for the lids to pop. They could pop anywhere from 2 minutes to 2 hours afterward.
- If they do not pop, they are not sealed and will need to be refrigerated and used immediately.
Nutrition Facts : Calories 790.3, Fat 0.6, SaturatedFat 0.1, Sodium 43.9, Carbohydrate 204.3, Fiber 5.1, Sugar 179.8, Protein 1.2
CERTO JALAPEñO JELLY
Create a spicy CERTO Jalapeño Jelly with some bell peppers, jalapeño peppers, fruit pectin and more. Serve your jalapeño jelly at the next dinner party!
Provided by My Food and Family
Categories Baking Ingredients
Time 50m
Yield Makes about 7 (1-cup) jars or 112 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 and butter. Stir in sugar. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
- Stir in pectin. 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 two-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 upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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