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 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
MANGO JAM
Mango Jam can be made with any variety of mangoes. Semi-ripe mangoes work best, but either raw or ripe mangoes may be used.
Provided by RADHIKA GHATAGE
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h
Yield 24
Number Of Ingredients 4
Steps:
- Boil, steam, or microwave the whole mangoes until soft. Cool, then remove the peel and inner seed; place the mango pulp in a large bowl. Use a fork or potato masher to mash the pulp well.
- Place the sugar and water in a large saucepan over low heat, stir mixture, and bring to a boil. When mixture begins boiling, increase heat to medium-high. Continue boiling until fine, soft threads form, 270 degrees F (135 degrees C). Stir in the mango pulp, add the saffron threads, if desired, and boil until the mixture thickens, about 5 minutes.
- Pour cooked jam into sterilized jars and seal according to canning directions.
Nutrition Facts : Calories 73 calories, Carbohydrate 18.9 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.2 g, Sodium 1 mg, Sugar 18.1 g
USES FOR STRAWBERRY, MANGO, JALAPENO PEPPER JELLY
I make this new recipe for Strawberry, mango, jalapeno pepper jelly Because I didn't have all the mangos another recipe had called for so I substituted strawberries. What came out was majick. Now we are exploring it's possibilities. So far we have come up with:
Provided by Stormy Stewart
Categories Other Main Dishes
Number Of Ingredients 2
Steps:
- 1. First you have to make the recipe above then try these ideas
- 2. Dinner tonight was https://www.justapinch.com/recipes/main-course/chicken/zesty-chicken-and-veggies-stirfry.html
- 3. cream cheese covered with the jelly and served with crackers or chips
- 4. As a glaze for any BBQ meat. Especially good on sliced kielbasa, polish sausage, pork chops and steaks, and any chicken including wings
- 5. As a glaze for kabobs, meat, veggies or fruit
- 6. As a marinate for anything from meats to veggies or even fruits.
- 7. As a glaze for grilled eggplant
- 8. As a glaze for grilled pineapple.
- 9. Tucked inside a wonton or eggroll with cream cheese.
- 10. as a sandwitch spread for subs or sandwitches
- 11. As a sauce for a veggie pizza using the basic recipe fromany of these https://www.justapinch.com/search/?k=vegetable+pizza Then drizzling the jelly over top to kick it up a notch.
- 12. it would even by great over an omlet in the morning
- 13. As a dip for shrimp, wontons. chicken strips, fried clams, gater tail, grouper or cod fish, French fries (especially the steak fries), onion rings, and deep fried mushrooms
- 14. In place of the egg wash in any breaded meat like fried chicken or gater tail
- 15. To add a kick to many soups especially hot chinese soups.
- 16. drizzled over spegetti noodles for a healthy tastee and quick dinner.
- 17. as a dip with fried green tomatoes or as the egg wash for fried green tomatoes
- 18. as a marinate for jerky.
- 19. As a salad dressing
- 20. as a sauce with tempura
PINEAPPLE MANGO HABANERO JAM
I've always been a big fan of tropical flavors married to the fruity heat of habanero chiles, so after some experimentation I came up with this recipe for a sweet and tasty jam with a gentle but pronounced finish heat. Store in a cool, dark area.
Provided by TheSlyBear
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 8h57m
Yield 64
Number Of Ingredients 6
Steps:
- Combine mangos, pineapple, and cider vinegar in a stockpot over medium-high heat. Bring to a a simmer; mash mangos and pineapple to a chunky consistency with a potato masher. Stir in sugar until dissolved.
- Stir liquid pectin and habanero chile halves into the stockpot. Bring to a rolling boil, stirring frequently. Cook, stirring frequently, until jam thickens, about 2 minutes more. Remove chile halves. Discard 6 chile halves; chop 2 halves and stir back into the stockpot.
- Sterilize 8 half-pint jars and lids in boiling water for at least 5 minutes.
- Ladle hot jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife around the insides of the jars 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 and lower jars into the boiling water using a holder, spacing them 2 inches apart. Pour in more boiling water to cover jars by at least 1 inch. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 8 hours. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).
Nutrition Facts : Calories 59.5 calories, Carbohydrate 15.3 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.5 mg, Sugar 14.8 g
MANGO JALAPENO JAM
The jalapeno gives a bit of kick to your morning routine. Or it gives you a spicy touch when using it with meat.
Provided by Ambervim
Categories Low Protein
Time 50m
Yield 2 Pints
Number Of Ingredients 5
Steps:
- place chiles, manoes and lemon juice in a pot.
- Combine pectin with 1/4 cup sugar in a small bowl. Add to fruit.
- Bring to a full boil, one that cannot be stirred down, stirring occasionally.
- Add the rest of the sugar and return to boil for one more minute.
- Remove from heat. Remove any foam.
- Ladle into hot prepared jars, leaving 1/4 inch at the top. Wipe and process in hot water bath using good canning procedures.
JALAPENO-MANGO SALSA
Steps:
- Heat the vegetable oil in a small saute pan over medium-high heat. Lightly fry the jalapeno chiles, turning them in the pan until their skins are blistered, about 5 minutes. Set aside to cool. Once cooled, stem, seed and finely chop the jalapeno chiles and place them into a large mixing bowl. Add the cilantro, mangoes, lime juice and onions and season with salt and pepper. Serve immediately or store the salsa in the refrigerator in an airtight container for up to 3 days.
MANGO SALSA
Categories Condiment/Spread Citrus Fruit Herb Onion Pepper Quick & Easy Low Cal Low Sodium Mango Summer Jalapeño Bon Appétit
Yield Makes 6 Servings
Number Of Ingredients 7
Steps:
- Whisk jelly and lime juice in large bowl. Mix in all remaining ingredients. Season to taste with salt and pepper. (Can be made 2 hours ahead. Cover; chill.)
MANGO JALAPENO JELLY
Some like it hot!!! I like it spicy. This Jelly is not wimpy!! It's got a sweet heat. I use it on crostini's with cream cheese and topped with shrimp. It is wonderful to use as a sauce for chicken or turkey wraps. We use it as a topper for baked Tilapia and as a marinade for Chicken. It has so many uses. My boys like to...
Provided by Lisa Mersereau
Categories Other Snacks
Time 1h15m
Number Of Ingredients 5
Steps:
- 1. Sterilize and prepare pint canning jars and lids as directed.
- 2. Cut stems off of Jalapeno's. (Be sure to wear plastic gloves.) Cut the Jalapeno's in thirds or quarters. Put cut up Jalapeno's in food processor or blender. Add Mango's and blend until pureed.
- 3. In a heavy 6 quart pan add 6 cups sugar and 2 cups apple cider vinegar. Stir over med heat until sugar is dissolved.
- 4. Once sugar is dissolved add Mango Pepper mixture. Bring to a rolling boil that you can not stir down for 10 minutes.
- 5. Turn off heat and let cool for ten minutes.
- 6. Add 6oz or two pouches of the liquid pectin. Bring back up to a rolling boil for 5 minutes. Turn off heat.
- 7. Ladle into jars. I use the hot water bath process. Some people just put the lids turn the jars upside down and the lids seal either way.
- 8. It takes about 24 hours for the jelly to finish thickening.
- 9. Enjoy as a snack with Bagels and Cream cheese. Iuse the jelly to make crostini appetizers and I use it for cooking.
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