Jalapeno Pepper Jelly Dip For A Friendby Cin 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 AND CREAM CHEESE DIP

Steps:

• 1. To serve: Open the jar of jelly and pour over cream cheese (room temp). Lace the plate with club crackers and stand back. (5 minutes)
• 2. JELLY PREP: Always wear gloves while handling the fresh peppers. Even the small young peppers have oil in the stem and seeds. To remove seeds, hold pepper up by the stem and with the tip on the cutting board slice just next the stem and curving downward. Rotate the pepper and repeat 3 times. You should have the stem and almost all the seeds together in one piece-discard.
• 3. Remove any seeds on the four pieces of pepper. Once all the pepper pieces are clean, place in a blended with 1 cup of vinegar. Blend until all pieces are pureed.
• 4. Pour puree' into a large heavy pan. Use the remaining vinegar to rinse out the blender and add to pan. Remove gloves. Have the area for canning clean and organized. If this is the first canning experience consider reading some tips from a large canning company. Just for a few safety and helpful tips.
• 5. Add sugar and bring to a boil for 10 minutes. Add the pectin and bring to a boil for 1 minute. Add a few drops of green coloring which is nice around the holidays, if desired. Carefully ladle jelly into a hot sterile jar allowing 1/4 inch space to the top. Wipe the rim with a clean cloth. Center the new {never reuse lids} lid and place ring on snuggly.
• 6. Once all jars are complete, place in a large pan and cover with water. bring to a boil for 10 minutes. Remove from boiling water and set one a cloth. Listen for the success "pop" and check at 24 hours. If the lid pops up and down it is not sealed and must be used right away or discarded. Any jelly that is left in the pan or does not reach the jar can be eaten immediately. Always refrigerate after serving.

JALAPENO PEPPER JELLY

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.

JALAPENO POPPER DIP

Steps:

• In a large bowl, beat the cream cheese, mayonnaise, cheddar, chiles, peppers and 1/4 cup Parmesan until blended. Spoon into an ungreased 1-1/2-qt. baking dish., In a small bowl, combine the bread crumbs, oil and remaining Parmesan. Sprinkle over cheese mixture. Bake, uncovered, at 350° for 20-25 min. or until golden brown. Sprinkle with green onions, if desired. Serve with chips or crackers.

HOMEMADE JALAPENO PEPPER JELLY

Steps:

• Combine the bell peppers, chile peppers, vinegar, sugar, and cayenne pepper in a large pot. Bring to a boil over medium heat, stirring frequently. When the mixture comes to a rolling boil that cannot be stirred down, stir in the pectin. Cook for 5 more minutes at a boil, then remove from the heat. Stir in the green food coloring, if desired.
• Ladle jelly into hot sterile jars leaving 1/4 inch headspace. Process jars in a boiling water bath for 5 to 10 minutes to ensure a good seal.

JALAPENO PEPPER JELLY DIP FOR A FRIEND...BY CIN

Steps:

• 1. Fry your bacon and crumble into small pieces. Cup up the pepperoni into small pieces (I used scissors). Add the rest of your ingredients. Mix everything together, put in a container with a lid and place in the refrigerator to chill.
• 2. Cut up some veggies an bagg`em, bag up some pretzels and grab a sleeve of crackers. When dip is chilled, sack up all items and deliver to a friend.

JALAPEñO POPPER DIP

Steps:

• Preheat the oven to 375 degrees. Heat a 10" cast-iron skillet over medium heat. Add the bacon and cook for 8-10 minutes until crispy. Remove from the heat and transfer the bacon to a paper-towel lined plate to drain. Remove all but a thin layer of bacon grease from the skillet (about 2 tablespoons remaining).
• Return the skillet to medium heat. Add the garlic and jalapeno. Cook 2 minutes until slightly softened. Remove from the heat. Add the cream cheese, mayonnaise, sour cream, Worcestershire sauce, and black pepper. Stir or whisk until smooth. Stir in about two-thirds of the bacon.
• Sprinkle the cheddar cheese all over the top of the dip, followed by the crushed chips. Bake for 12-14 minutes, until the edges are bubbly and the cheese is melted all over. Top with the remaining cooked bacon and extra slices of jalapeno. Serve with more tortilla chips and toasted baguette.

JALAPENO PEPPER JELLY

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.