Mint Jalapeno Jelly Food

JALAPENO-MINT JELLY

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.

CANNED MINT JELLY

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.

MINT JELLY

Steps:

• Rinse off the mint leaves, and place them into a large saucepan. Crush with a potato masher or the bottom of a jar or glass. Add water, and bring the mint to a boil. Remove from heat, cover, and let stand for 10 minutes. Strain, and measure out 1 2/3 cups of the mint.
• Place 1 2/3 cups mint into a saucepan. Stir in the lemon juice and food coloring. Mix in the sugar, and place the pan over high heat. Bring to a boil, stirring constantly. Once the mixture is boiling, stir in the pectin. Boil the mixture for a full minute while stirring constantly. Remove from heat, and skim foam off the top using a large metal spoon. Transfer the mixture to hot sterile jars, and seal.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then 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 10 minutes.

MINT JELLY

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.

MINT JELLY

Steps:

• Blend mint and the water in the jar of a blender until mint is finely chopped. Transfer to a saucepan; bring to a boil. Remove from heat; let steep 45 minutes. Strain mixture through a fine mesh sieve into bowl; reserve liquid (1 3/4 to 2 cups). Discard mint.
• Return liquid to saucepan; add lemon juice and sugar. Bring to a boil; cook 1 minute. Add pectin, and return to a boil; cook 1 minute. Remove from heat; stir in food coloring. Skim surface. Transfer to a large container; let cool completely. Cover; let chill overnight. Transfer to a serving dish, or store in refrigerator for up to 5 days.

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.

JALAPEñO MINT JELLY

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.

MINT JALAPENO JELLY

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.

LAMB CHOPS WITH JALAPENO MINT SAUCE

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.

MINT JELLY

Steps:

• In a Dutch oven, bring mint and water to a boil. Boil for 1 minute. Remove from the heat and pour though a fine sieve, reserving mint liquid. Discard leaves. , Return liquid to pan. Add the sugar, vinegar and butter; bring to a boil, stirring constantly. Quickly add contents of both pectin pouches; bring to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam. Add food coloring. , Carefully ladle into hot sterilized half-pint jars, leaving 1/4-in. head space. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. , Or, cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate or freeze. (Refrigerate for up to 3 weeks or freeze for up to 12 months.)

MANGO AND JALAPENO JELLY

Steps:

• Boil 5 clean jelly jars while making the jelly.
• Combine all ingredients except the pectin in a large saucepan and boil for 30 minutes.
• Allow to cool for ten minutes.
• Stir in pectin and boil for 10 minutes or until jelled.
• To test, dip a metal spoon in at right angles to the surface of the jelly and lift it about 12 inches above the surface.
• While still at right angles, allow the drops to"sheet" off.
• If they do not come together and sheet off, continue boiling and test again.
• Remove the jelly from heat, skim, and allow it to cool.
• Carefully ladle into hot sterilized jars.
• Clean the outside of each jar around the top with a hot cloth dipped in boiling water.
• Seal with sterilized lids.
• Enjoy!