JALAPENO-MINT JELLY
Fresh mint tames the heat of the jalapenos in this sweet-and-spicy jelly. Use it to cut the richness of meats and fishes like salmon and swordfish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 25m
Yield Makes 1 2/3 cups
Number Of Ingredients 7
Steps:
- In a saucepan, bring sugar, 1/4 teaspoon salt, mint, whole jalapenos, and 1 cup water to a simmer over medium-high heat, stirring until sugar and salt have dissolved. Simmer 1 minute more. Remove from heat; let cool completely. Strain syrup through a sieve, reserving 1 tablespoon mint before discarding solids.
- Meanwhile, in another saucepan, bring vinegar and calcium water to a boil. Remove from heat;stir in minced peppers.
- Whisk pectin into 1/4 cup syrup. Add to vinegar-pepper mixture and return to medium-high heat, stirring until mixture returns to a simmer and pectin dissolves, about 30 seconds. Remove from heat. Stir in remaining mint syrup and reserved mint. Transfer mixture to heatproof resealable jars with lids; let cool completely. Cover and refrigerate until set, at least 4 hours and up to 1 month, or follow our canning instructions and store at room temperature up to 1 year.
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.
CANNED MINT JELLY
This easy to make mint jelly is a perfect accompaniment to lamb or as an added surprise to an exotic sandwich. It's even great on toast. By coarsely chopping the mint leaves and using a good abundance of green food coloring, you get a full-flavored resort with a tempting and appetizing color. Bon Appetit!
Provided by Brian E. Nahodil
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h20m
Yield 72
Number Of Ingredients 7
Steps:
- Mix the mint, water, vinegar, and sugar together in a heavy-bottomed pan over medium-high heat; quickly bring to a boil while stirring. Immediately remove from heat; stir the food coloring and pectin into the mixture. Return the pan to the heat; bring to a full boil for 30 seconds. Immediately remove from heat. Strain the mixture through 2 layers of damp cheesecloth.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the strained liquid into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. 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; 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 15 minutes.
Nutrition Facts : Calories 38.2 calories, Carbohydrate 9.8 g, Sodium 0.3 mg, Sugar 9.7 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
MINT JELLY
Found this recipe at recipegoldmine while looking for a mint jelly that does not require apples or apple juice. Made this up and my DH who so loves mint jelly with his lamb (I don't) loves this. This is an easy recipe, and I will never have to run to the Market to buy Mint Jelly again when we have lamb. Yipee!!!
Provided by Chabear01
Categories Jellies
Time 1h
Yield 4 Half pints, 4 serving(s)
Number Of Ingredients 6
Steps:
- Crush mint leaves (I did a rough chop). Add water. Bring to a boil.
- Remove from heat, cover and let stand 10 minutes. Strain and measure 3 cups of mint infusion.
- Add food coloring and lemon juice. Add Sure-Jell, dissolve and bring to a rapid boil.
- Add sugar. Cook fast, stirring occasionally until it comes to a rapid boil that cannot be stirred down, then cook 1 minute more.
- Pour into sterilized jelly glasses and seal. I processed in the steam canner for 10 minutes to insure a good seal.
Nutrition Facts : Calories 829.8, Fat 0.3, SaturatedFat 0.1, Sodium 43, Carbohydrate 214.2, Fiber 3.4, Sugar 199.6, Protein 1.2
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 MINT JELLY
My mother sent me a plant that apparently had mint with it and now it has taken over a small part of my flower beds. Looking for something to do with it all I came upon this jelly. This makes a small batch and comes from "Small Batch Canning" by Topp and Howard.
Provided by mary winecoff
Categories Jellies
Time 40m
Yield 4 cups
Number Of Ingredients 7
Steps:
- Bring 1 1/2 cups mint and water to a boil in a small saucepan. When I am in a hurry I do not "finely" chop the mint at this point. Remove from heat, cover and let stand for 30 minutes to steep. Strain through a lined sieve pressing with the back of a spoon to extract as much liquid as possible; discard mint.
- Combine mint liquid, sugar, vinegar, lemon juice and peppers in a large stainless steel saucepan. Bring to a full boil over high heat and boil hard for 2 minutes, stirring constantly. Remove from heat; stir in pectin and remaining finely chopped mint.
- Ladle into sterilized jars and process in water bath for 5 minutes or pour into jars and invert for 5 minutes. Turn back and you should hear the seals pop close.
Nutrition Facts : Calories 714.2, Fat 0.3, SaturatedFat 0.1, Sodium 18.9, Carbohydrate 180.9, Fiber 4.1, Sugar 175.3, Protein 1.4
MINT JALAPENO JELLY
A mint sauce with a slight kick. Serve this with grilled lamb chops of roasted leg of lamb. The recipe can be made up to 1 week in advance and stored in the refrigerator. The recipe was found in an booklet from Omaha Steaks.
Provided by PaulaG
Categories Jellies
Time 25m
Yield 1 1/2 cups
Number Of Ingredients 9
Steps:
- Combine the peppers through salt in a large sauce pan and cook over medium heat until warm and sugar dissolves.
- Pour the mixture into blender and blend for 5 seconds.
- Return the mixture to the pan and bring to a boil, skimming off any foam that rises.
- Reduce heat and simmer for 5 minutes.
- Add the pectin, stirring to combine; bring back to a rolling boil and cook for exactly 1 minute.
- Remove from heat and allow to cool, the jelly will set as it cools.
Nutrition Facts : Calories 1075.3, Fat 0.6, SaturatedFat 0.1, Sodium 2337.4, Carbohydrate 276.2, Fiber 4.4, Sugar 270.4, Protein 2.2
JALAPEñO MINT JELLY
Provided by Eleanor Topp
Categories Condiment/Spread Vinegar Mint Edible Gift Jalapeño Boil
Yield Makes 4 cups
Number Of Ingredients 7
Steps:
- 1. Bring 1 1/2 cups (375 mL) mint and water to a boil in a small saucepan. Remove from heat, cover, and let stand for 30 minutes to steep. Strain through a lined sieve pressing with the back of a spoon to extract as much liquid as possible; discard mint.
- 2. Combine mint liquid, sugar, vinegar, lemon juice, and peppers in a large stainless steel or enamel saucepan. Bring to a full boil over high heat and boil hard for 2 minutes, stirring constantly. Remove from heat; stir in pectin and remaining mint.
- 3. Ladle into sterilized jars and process as directed for Shorter Time Processing Procedure .
- Variation: Lemon Balm Jelly
- Use lemon balm leaves in place of the mint and omit the jalapeño peppers.
LAMB CHOPS WITH JALAPENO MINT SAUCE
These make a perfect weeknight meal- fast, flavorful, and easy. For a little less spiciness and a bit sweetwe flavor, substitute seedless raspberry jelly for the jelepeno jelly.
Provided by Barb G.
Categories Lamb/Sheep
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Trim fat from chops, so they will cook evenly and don't curl, combine flour and steak seasoning; dredge both sided of each chop in flour mixture.
- Heat oil in a saute pan over medium high heat; add chops; sear 5 minutes per side for medium-rare (adjust cooking for desired doneness), remove chops from pan and keep warm.
- Add broth to pan, scraping up any brown bits,; stir in jelly and jalapeno; bring to a boil, stirring until jelly melts, reduce heat and simmer for 3 minutes, turn off heat and stir in mint.
- To serve driizzle 3 tablespoons sauce over each chop, enjoy.
Nutrition Facts : Calories 450.3, Fat 28.9, SaturatedFat 11.7, Cholesterol 70.3, Sodium 162.2, Carbohydrate 31.4, Fiber 0.8, Sugar 21.7, Protein 16.5
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- In a large saucepan, combine the sugar and mint. Using a wooden spoon, crush the mint into the sugar to release its fragrance. Add the water and vinegar and bring to a boil over high heat, stirring occasionally. Boil until the sugar melts, about 2 minutes. Add the jalapeños and boil hard for 2 minutes. Add the liquid pectin and food coloring and boil for 30 seconds.
- Strain the jalapeño-mint jelly through a fine sieve into a large glass measuring cup. Carefully pour the jelly into 4 hot sterilized 1/2-pint jars without creating many bubbles; stop 1/4 inch from the top. If necessary, use a small knife to pop any bubbles. Wipe the glass rims and close the jars. Set them in a water bath and bring to a boil. Process for 10 minutes.
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