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.
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
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 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.
HOMEMADE JALAPENO PEPPER JELLY
Jalapeno and bell peppers make up this tangy green jelly that is traditionally served on crackers with cream cheese.
Provided by MICROFON
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 25m
Yield 48
Number Of Ingredients 7
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.
Nutrition Facts : Calories 107.9 calories, Carbohydrate 27.8 g, Fiber 0.3 g, Protein 0.1 g, Sodium 55.3 mg, Sugar 27.4 g
JALAPENO PEPPER JELLY
Jalapeño Pepper Jelly is a delicious sweet and spicy spread. This is a great way to preserve all those summer jalapenos and peppers. Enjoy on cheese and crackers, toast, sandwiches, or grilled meats.
Provided by Garnish and Glaze
Categories Toppings
Time 40m
Number Of Ingredients 7
Steps:
- Place all peppers in a food processor and pulse until peppers are finely chopped. Empty into a mesh strainer and drain off excess liquid.
- Place the chopped vegetables in a large stock pot and add in the sugar, vinegar, and salt. Bring to a boil over medium-high heat and boil for 10 minutes. Add the pectin and boil 1 more minute. Remove from heat
- Ladle jam into hot sterile jars using a wide mouth funnel. Leave 1/4 inch headspace. Top the jars with the lids, screwing them on with just your thumb and index finger (this is to ensure that it is on but not too tight that the air can't escape).
- Place jars back on the rack and lower into the water. Bring to a boil and boil for 10 minutes. (Add 1 more minute for each 1000 ft elevation above 1000 ft.)
- Remove and place on a towel about 1 inch apart. After a few minutes you should start to hear the cans seal with a pop. Leave the jars untouched on the counter for 12 hours.
- To check for a proper seal, remove the the ring of the lid and lift the can up off the counter 1-2 inches while holding the edges of the lid. If the lid stays attached the jelly is sealed properly and can be stored on the shelf (screw bands removed).
- If a seal did not form or if you opened the lid and broke the seal, jelly can be stored in the fridge.
- Let jelly rest 1 day before opening to allow it to fully set up and be thick.
Nutrition Facts : Calories 92 kcal, Carbohydrate 23 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 25 mg, Fiber 1 g, Sugar 23 g, ServingSize 1 serving
JALAPENO JELLY
This Jalapeno Jelly recipe packs a sweet heat that will keep you coming back for more. This pepper jelly is best paired with crackers and cream cheese or toasted bread and ricotta
Provided by BHG Test Kitchen
Time 1h30m
Number Of Ingredients 9
Steps:
- In a 6- to 8-quart heavy pot combine sugar, poblano peppers, cider vinegar, the water, jalapeño peppers, and salt. Bring to boiling; cook, uncovered, for 5 minutes, stirring frequently. Remove from heat; cover and let stand for 30 minutes.
- Stir lime juice into pepper mixture. Bring to a full rolling boil over high heat, stirring constantly. Boil 1 minute, stirring constantly. Quickly stir in pectin; return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. If desired, add a few drops of green food coloring to tint to desired color. Remove from heat.
- Ladle hot jelly into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe rims; adjust lids and screw bands.
- Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
Nutrition Facts : Calories 41 kcal, Carbohydrate 10 g, Sodium 32 mg, Sugar 10 g, UnsaturatedFat 0 g
RASPBERRY JALAPENO JELLY
A sweet raspberry jam is livened up with spicy jalapeno peppers.
Provided by glimmer
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 30m
Yield 32
Number Of Ingredients 7
Steps:
- Sterilize jars and lids by immersing in boiling water for at least 5 minutes.
- In a saucepan, combine the raspberries, bell pepper, and jalapeno peppers with the sugar and cider vinegar. Bring to a boil over medium-high heat, and boil rapidly for 1 minute. Remove from heat and let stand for 5 minutes.
- Stir in the liquid pectin, and run the mixture through a strainer to remove bits of peppers. Pour the strained liquid into sterilized jars, and seal. Store in a cool dark place. Refrigerate after opening.
Nutrition Facts : Calories 76.5 calories, Carbohydrate 19.5 g, Fiber 0.4 g, Protein 0.1 g, Sodium 0.5 mg, Sugar 19 g
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
JALAPEñO PEPPER JELLY CANNING RECIPE
With a mix of sweet and kick of heat, this Jalapeño Pepper Jelly Canning Recipe makes a perfect meat topping or appetizer with cream cheese and crackers.
Provided by StaceyMartin
Categories Dessert
Time 20m
Number Of Ingredients 6
Steps:
- In a food processor or by hand chopper, chop the seeded and cleaned peppers (no stems) until a finely chopped consistency. Drain excess liquid. In a large double boiler pot add peppers, vinegar and sugar. Stir together and bring to a rolling boil; continue boiling for 5 minutes. Set aside to cool briefly. Add the fruit pectin in, stirring constantly. Combine well and let stand for 2 minutes. Pour jelly into sterilized canning jars and seal jars tightly by hand. Submerse sealed jars to the neck in a large pot of water and bring to a rolling boil, continue to boil for 5 minutes beginning the timer at the point of the start of a rolling boil. Carefully remove jars with canning tongues and set aside to cool before storing. Recipe should make 6 - 8 oz. canning jars that can be stored up to one year.
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.
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.
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
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.
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
Jalapeño Jelly is a delicious sweet and spicy spread for toast or crackers and can even be used as a glaze or sauce on meats.
Provided by Lil' Luna
Categories Snack
Time 40m
Number Of Ingredients 7
Steps:
- Place all peppers in a food processor and pulse until peppers are finely chopped. Empty into a mesh strainer and drain off excess liquid.
- Place the chopped vegetables in a large stock pot and add in the sugar, vinegar, and salt. Bring to a boil over medium-high heat and boil for 10 minutes. Add the pectin and boil 1 more minute. Remove from heat
- Ladle jam into hot sterile jars, leaving 1/4 inch headspace. Top the jars with the lids and then seal jars in a hot water bath for 10 minutes.
- Jelly that is sealed properly can be stored on the shelf. If a seal did not form or if you opened the lid and broke the seal, jelly can be stored in the fridge. Let jelly rest 1 day to fully set up.
Nutrition Facts : Calories 739 kcal, Carbohydrate 187 g, Sodium 198 mg, Fiber 1 g, Sugar 185 g, ServingSize 1 serving
JALAPEñO PEPPER JELLY
Bryant Terry's spicy Jalapeño Pepper Jelly recipe makes homemade pepper jelly for spooning onto cornbread or even chicken.
Provided by Bryant Terry
Categories Chile Pepper Jam or Jelly Vinegar
Yield makes about 3 cups (three ½-pint jars)
Number Of Ingredients 5
Steps:
- Sterilize three ½-pint jars and their lids or similarly sized lidded storage containers.
- In a food processor, combine the jalapeños and the bell pepper and process, scraping down the sides as needed, until the peppers are very finely chopped, 15 to 20 seconds. (They will let off quite a bit of liquid; this is okay.)
- Transfer the contents of the food processor to a 4-quart stainless-steel or enameled Dutch oven. Add the sugar and vinegar and bring to a rolling boil over medium-high heat, stirring continuously. Boil, still stirring, for 3 minutes, then squeeze in the pectin. Return the mixture to a rolling boil, stirring continuously, and cook for 1 minute. Immediately remove from the heat and let rest until the foam has settled, about 1 minute. Skim off and discard any remaining foam.
- Spoon the jelly into the sterilized jars and let cool for 1 hour. Seal the jars and refrigerate until chilled before using. The jelly will keep in the refrigerator for up to 3 months and up to 2 years if processed in a hot water bath and kept in a cool, dry place.
JALAPENO PEPPER JELLY
This is a very lovely, very sophisticated jelly to have on hand for the holidays, as well as for unexpected visitors. Enjoy this with crackers and soft cream cheese.
Provided by Honda
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Yield 12
Number Of Ingredients 7
Steps:
- In a large, stainless steel saucepan, combine peppers, vinegar, sugar, and cayenne pepper. Cook over medium high heat. Stir frequently until mixture begins to boil.
- Stir in pectin; boil 5 minutes longer, stirring constantly, and mix in food coloring. Skim off foam, and remove from heat.
- Ladle into sterilized jars. Seal, and process in a boiling-water canner for 5 minutes.
Nutrition Facts : Calories 432.6 calories, Carbohydrate 111.2 g, Fat 0.2 g, Fiber 1.4 g, Protein 0.4 g, Sodium 314.2 mg, Sugar 109.6 g
JALAPEñO JELLY
A little sweet, a little spicy, and a whole lotta tasty, this easy Jalapeño Pepper Jelly recipe is liquid and powdered pectin free, making it less scary for canning virgins like me! Preserve your bumper crop of late summer chiles in this simple pepper jam and enjoy the bounty of your garden all year long.
Provided by Yvette Marquez
Categories condiment
Time 20m
Number Of Ingredients 6
Steps:
- Place chopped chile peppers, bell pepper, and apple into food processor or blender. Pulse for 1-2 minutes until ingredients are very finely diced.
- Place mixture, vinegar, and sugar into stock pot. Bring to a boil over medium heat. Continue cooking for about 15 minutes stirring occasionally.
- Once thickened, remove from heat. Place jelly into glass jars and let cool at room temperature. Then store in refrigerator for up to one month.
Nutrition Facts : ServingSize 0.5 oz, Calories 20 kcal, Carbohydrate 5 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 2 g
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
RED PEPPER JALAPENO JELLY BY EDDIE
This red pepper Jalapeno and my regular jalapeno jelly is a sight for sore eyes and it taste great too. It makes a great gift and green and red go together.
Provided by Eddie Jordan
Categories Spreads
Time 20m
Number Of Ingredients 6
Steps:
- 1. Combine red pepper strips vinegar and Jalapeno peppers in a blender process stop and go fashion to desired fineness.
- 2. Combine with sugar in a sauce pan and bring to a boil 5 minutes. Remove from heat and skim foam.
- 3. Cool 2 minutes then mix in pectin and food color. Pour into clean jars.
- 4. Leaving 1/4 inch head space wipe off rim of jars with a clean paper towel.
- 5. Put on lids and rings lower into a boiling water bath to cover. When water returns to a boil begin timing for 10 minutes Let set for 24 hours.
More about "jalapeno pepper jelly food"
JALAPEñO JELLY RECIPE - ANDREA MEYERS
From andreasrecipes.com
Reviews 17Category Pickles, Jams, PreservesCuisine AmericanTotal Time 45 mins
- Sterilize jars, rings, and lids according to the instructions in Home Canning (Boiling Water Method). Keep the jars in the canning pot and the lids and bands in the 3-quart pot with hot, not boiling, water.
- In the blender or food processor, puree the peppers with 1 cup (250 mL) of the cider vinegar until smooth.
- Quickly pour the hot jelly into the jars, leaving 1/4 inch (0.5 cm) headspace. Wipe the rims clean.
JALAPENO JELLY - RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
Ratings 22Calories 80 per servingCategory Appetizer
- Add the jalapeno peppers to a food processor and pulse them until they are very finely chopped. Do not overdo it or you’ll wind up with a puree.
JALAPENO PEPPER JELLY - SIMPLY RECIPES
From simplyrecipes.com
5/5 (10)Occupation FounderCuisine AmericanTotal Time 1 hr 35 mins
JALAPENO PEPPER JELLY | TASTY KITCHEN: A HAPPY RECIPE ...
From tastykitchen.com
5/5
JALAPENO PEPPER JELLY RECIPE - RECIPES.NET
From recipes.net
Cuisine ETotal Time 30 minsCategory Dip, Sauce & CondimentCalories 986 per serving
- Seed and grind the peppers in food processor or blender. Combine with lemon juice, vinegar and sugar in a heavy saucepan. Bring to a rolling boil and boil, stirring constantly, for about 15 minutes.
- Add the pectin and boil for 3-5 minutes more. Remove from heat and add the green food coloring if you wish, a few drops at a time to make the jelly a bright green.
- Cool slightly, stirring occasionally, and spoon into sterilized jars. Seal immediately and store in a cool, dark place.
JALAPENO PEPPER JELLY RECIPE, WHATS COOKING AMERICA
From whatscookingamerica.net
Cuisine AmericanTotal Time 30 minsCategory Sauce
- Remove stems from all 13 jalapenos chile peppers; discard stems. Leave 4 jalapenos whole and remove seeds from the other 9 jalapenos. Chop the 4 WHOLE jalapenos very fine or puree in blender, then add remainder of the seeded jalapenos; chop medium to fine.
- Add vinegar to blender to help chop and mix together. Puree until coarsely ground and small chunks remain.
- In a large non-reactive pot over medium-high heat, add blended pepper mixture; bring to a hard boil. Boil for approximately 10 to 15 minutes, using a spoon to skim off the surface scum. Continue to boil until a cooking thermometer registers a temperature of 220 to 222 degrees F. Remove from heat and stir in lemon juice and granulated sugar.
JALAPEñO JELLY RECIPE - SOUTHERN LIVING
From southernliving.com
Total Time 50 mins
- Process peppers in a food processor 10 to 20 seconds, stopping once to scrape down sides. Combine peppers, vinegar, and sugar in a large Dutch oven. Bring to a boil over medium-high heat; boil 9 minutes. Reduce heat to low; simmer, uncovered, 5 minutes. Add liquid pectin to pepper mixture; return to a boil, and boil 1 minute. Reduce heat to low, and simmer 4 minutes. Remove from heat, and skim off foam with a metal spoon.
- Pour hot jelly into hot, sterilized jars, filling to 1⁄4 inch from top; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling-water bath 5 minutes; cool. Makes 7 (1⁄2-pt.) jars.
JALAPEñO PEPPER JELLY RECIPE | MYRECIPES
From myrecipes.com
Servings 6
- Combine peppers, sugar, vinegar, and lime juice in a flat-bottomed kettle; stir well. Bring to a rolling boil, and boil 1 minute, stirring constantly. Add liquid fruit pectin, and return to a rolling boil. Boil 1 minute, stirring constantly to prevent sticking. Remove from heat, and skim off foam with a metal spoon. Add food coloring, 1 drop at a time, for desired color.
- Quickly ladle jelly into hot sterilized jars, leaving 1/4-inch headspace. Cover at once with metal lids, and screw bands tight. Process jelly in boiling water bath 5 minutes.
8 TASTY RECIPES USING HOT PEPPER JELLY - PEPPER GEEK
From peppergeek.com
Reviews 1Published 2020-07-09
- Hot Pepper Jelly Meatloaf. The best recipes are created by accident. Or in this case, during a cabinet clean-out! This pepper jelly meatloaf is a unique twist on a comfort food classic.
- Cranberry Pepper Jelly Sticky Wings. This recipe for cranberry pepper jelly wings makes the perfect holiday appetizer. We love the idea of combining the flavors of jalapenos and cranberries.
- Fireball Whiskey Glazed Chicken. You read that correctly. This recipe calls for a tasty glaze made with hot pepper jelly and Fireball Whiskey. If you think that cinnamon whiskey doesn’t go well with chicken, think again.
- Pepper Jelly Vinaigrette. Many recipes using hot pepper jelly are for cheesy, fried appetizers. This recipe is a refreshing and healthy way to use pepper jelly.
- Crispy Chicken Thighs With Red Pepper Jelly. It’s no surprise at this point that chicken and red pepper jelly go incredibly well together. This recipe is very simple and you likely have most of the ingredients in your fridge already.
- Grilled Pineapple Pepper Jelly Pork Chops. It can be difficult to find a good recipe to make tasty pork chops. If you have a jar of pepper jelly on hand, you’re in luck.
- Pepper Jelly Cheese Dip. You can’t go wrong with a classic pepper jelly dip. You can use this dip on crackers, pita bread, or even veggies. We love a good jelly and cheese combo.
NANNY'S JALAPENO PEPPER JELLY - LOVEFOODIES
From lovefoodies.com
4.3/5 (23)Total Time 30 minsCategory Jams, Pickles, PreservesCalories 670 per serving
- Boil Vinegar & Sugar together. Clean, de - seed and chop the peppers into small cubes (see photo below)
- Pour into Glass Jars & Cap. Wipe down Jars. If you would like to keep the jelly for up to 12 months, you should place the jars at this stage into boiling water for 10 minutes.
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