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
ORANGE JALAPENO JELLY
A little tang, a little jalapeno flavor, mostly just yum. (really NOT spicy-hot) Visually, is a pale orange with beautiful bits of green & red floating in it.
Provided by kstrating
Categories Jellies
Time 2h
Yield 12 1/2 pints
Number Of Ingredients 14
Steps:
- Chop peppers fine mince in food processor.
- Add to water, bring to boil, simmer 3 - 4 minutes.
- Strain & set water aside, reserve about 1/4 of the peppers.
- Combine the 2 3/4 C sugar, the reserved peppers, lime juice, wine vinegar, and enough of the pepper-water to equal 3 C (may add more water if needed to bring it to 3 C).
- Combine the orange and lemon juices + their zest, 1 1/2 C Water, 5 C sugar, and the baking soda in a sauce pan and boil 5 minutes. (end result needs to be 3 C, so if needed, add water, here, as well).
- Combine all, EXCEPT pectin.
- Bring to rolling boil, stirring constantly.
- Quickly add pectin, bring back to boil; skim any foam, turn off heat.
- Fill jars leaving 1/4" headspace.
- Wipe jar rims, adjust lids.
- Process 5 minutes in boiling water canner.
- Remove to cool.
- Preparation time is a guess, but should give you plenty of wiggle room.
Nutrition Facts : Calories 522.9, Fat 0.1, Sodium 16.6, Carbohydrate 134, Fiber 0.8, Sugar 132.2, Protein 0.4
PINEAPPLE JALAPENO MARMALADE
Steps:
- Combine the pineapple, sugar, orange zest, orange juice, lemon zest, lemon juice and jalapenos in medium saucepan.
- Bring mixture to a rapid boil over high heat, stirring frequently. Lower heat to medium and continue to cook for 15 minutes, stirring often to prevent scorching.
- Remove from heat and cool before serving.
- Store in refrigerator for up to 1 month or in the freezer for 6 months.
CITRUS JALAPENO GLAZED HAM
Provided by Food Network Kitchen
Categories main-dish
Time 4h
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Let the ham sit at room temperature 30 minutes. Preheat the oven to 325 degrees F. Trim off any skin from the ham if needed. Score the ham through the fat in a diagonal crosshatch pattern without cutting into the meat. Place the ham, flat-side down, on a rack in a roasting pan. Pour 1/4 inch of water into the bottom of the pan. Roast the ham until it reaches an internal temperature of about 130 degrees F, about 2 1/2 hours or 15 minutes per pound.
- Meanwhile, whisk together the lemon and lime juices, pepper jelly, Worcestershire sauce and jalapeno in a small saucepan. Bring to a simmer and reduce until thickened to about 3/4 cup, about 20 minutes.
- Remove the ham from the oven when it has reached 130 degrees F internally. Increase the oven temperature to 425 degrees F. Spoon or brush half of the glaze all over the ham. Add water as needed to the bottom of the pan. Return the ham to the oven and roast, basting every 10 minutes with the remaining glaze until glossy, glazed and well browned, about 45 minutes more.
PORK WITH ORANGE JALAPENO GLAZE
Provided by Food Network
Categories main-dish
Time P2DT1h30m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Combine all ingredients and pour over the pork. Refrigerate for 24 to 48 hours. Preheat oven to 375 degrees F. In hot saute pan with 2 tablespoons of peanut oil, brown pork loin on all sides. Place it in the oven for 30 to 45 minutes until internal temperature reaches 150 degrees F. Remove pork from the oven; let rest on a rack for 10 minutes. Slice.
- Reduce orange juice to 1/3 cup. Combine sugar, ginger, jalapeno, orange zest and rice wine vinegar. Cook in a 1-quart pot until it's a medium-dark amber color. Stir in orange juice, butter and salt. Strain through a sieve and keep warm. Arrange pork on serving platter and drizzle with sauce.
SPICY PEPPER ORANGE JELLY
Make and share this Spicy Pepper Orange Jelly recipe from Food.com.
Provided by Latin Chef-
Categories Jellies
Time 1h5m
Yield 6 8 oz jars
Number Of Ingredients 8
Steps:
- First you will need canning jars.
- Next, you will need to wash your jars and screw bands. Then sterilize them in boiling water to kill off any germs and bacteria.
- Set your jars and screw bands to dry in a clean area.
- Finely chop your peppers and orange peel.
- Add your peppers to a large pan over high heat. Mix in vinegar and fruit pectin.
- Stir constantly and let it reach to a rolling boil. Once it reaches a rolling boil, remove from heat.
- At this point, you want to add sugar. Stir well and put it back on high heat, continually stirring. Let it reach to a rolling boil and boil one minute. Remove from heat. Skim off all foam.
- Ladle jelly into 8oz jars filling to 1/4in from the top. Cover with flat lids and screw on screw bands tightly.
- Place jars into canner. Water should cover jars completely. Water should be hot, but not boiling. Bring water to boil and process 5 minutes. Pull jars out and cool.
- You will start hearing a popping noise as the jars seal. When jars are completely cooled, check seals by pressing centers of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.).
- Note: Scoop one ladle of pepper jelly in each jar to evenly distribute peppers before completely filling each jar. The peppers rise to the top. If you do not evenly distribute them, you will have no peppers left for the last jars.
- Note 2: If you don't like it spicy don't add spicy peppers, if you like it very spicy use spicier peppers! The orange peel is a personal choice, you don't have to add it.
- Enjoy.
Nutrition Facts : Calories 706, Fat 0.3, Sodium 23.4, Carbohydrate 180, Fiber 2.4, Sugar 169, Protein 0.9
ORANGE JUICE JELLY
This is a great recipe for when you are in the mood to make jelly but have no fresh fruit on hand.
Provided by Can_It_Rachael
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 8h15m
Yield 24
Number Of Ingredients 5
Steps:
- Place the orange juice concentrate, water, and pectin in a saucepan. Bring to a boil over high heat, stirring constantly. Once the mixture reaches a boil, add the sugar, and return to a simmer, stirring constantly. Boil hard for 1 minute, then remove from the heat and skim off any scum that has formed at the top.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pour the jelly into the hot, sterilized jars, filling the jars to within 1/2 inch of the top. 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, 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 5 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, 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 173.3 calories, Carbohydrate 44.3 g, Fiber 0.1 g, Protein 0.4 g, Sodium 1.3 mg, Sugar 44.1 g
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
ORANGE JELLY
Jelly is delicious dessert for any occasion. Jelly is very refreshing and light, so it will be a wonderful completion of your dinner.
Provided by Witch Doctor
Categories Gelatin
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Pour cold boiled water over gelatin (1 part gelatin: 9 parts water) in a small saucepan. Leave for 40-60 minutes and then warm up on a very low heat, don't bring to boil. Remove from heat.
- Peel orange and chop the peel finely, sprinkle with sugar and set aside for a half an hour. Remove the sections from the orange and set aside.
- Put the rest of sugar in the pan, add 1 1/2 cup water and bring to boil.
- Add gelatin mixture to syrup and the finely chopped orange peel.
- Stirring syrup regularly with a spoon, bring to boil on low heat and add the orange juice.
- Strain syrup, cool down and pour half into molds. Let congeal, then put the orange sections on top and pour the other half of the syrup over the orange sections.
Nutrition Facts : Calories 88, Fat 0.1, Sodium 4.1, Carbohydrate 21.4, Fiber 0.6, Sugar 20.4, Protein 1.4
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
ORANGE JELLY
For a change of pace, give this yummy jelly made from frozen orange juice a try. I've given it as gifts to friends and family-and many times the jars have been returned for refills. -Mary Rice, Maysville, Oklahoma
Provided by Taste of Home
Time 20m
Yield 6 cups.
Number Of Ingredients 4
Steps:
- Rinse six 1-cup plastic containers and lids with boiling water. Dry thoroughly. In a Dutch oven or large stockpot, combine water, orange juice concentrate and pectin. Cook and stir until mixture comes to a full rolling boil. Add sugar; return to a full rolling boil. Boil for 2 minutes, stirring constantly., Remove from heat; skim off foam if necessary. Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; cool to room temperature, about 1 hour. Cover and let stand overnight or until set. But not longer than 24 hours., Jelly is now ready to use. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jelly in refrigerator before serving.
Nutrition Facts : Calories 90 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 23g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.
More about "orange jalapeno jelly food"
ORANGE JALAPENO JELLY - LEPP FARM MARKET
From leppfarmmarket.com
Estimated Reading Time 2 mins
- Peel oranges and process sections in small batches in a food processor. Pour into a mesh strainer placed over a large bowl to collect the juice. Use a spoon to spread pulp back and forth in mesh strainer to get out as much juice as possible. OR, squeeze by hand or use a juicer, if you’re lucky enough to own one. However you do it, you need to end up with 3 ½ cups orange juice. I wouldn’t recommend using purchased orange juice as freshly squeezed juice is best.
- Mix sugar with Pomona’s pectin in a small bowl, set aside. In a large pot, add strained orange juice, water, thinly sliced lemon, peppers and calcium water. Bring to a boil over high heat stirring often. Add sugar all at once and return to a rolling boil (one that doesn’t stop when you stir it), and boil hard for one minute.
- Ladle jelly into prepared canning jars, using a spoon to evenly distribute the peppers and lemon slices into each jar, leaving 1/4-inch head-space. Cover with lids and bands and process in boiling water bath 10 minutes.
- Remove jars from water bath and let sit on a kitchen towel on your counter-top. Jars are sealed when button on the top of the lid is fully depressed and won’t move up and down. Once jars are sealed, and while the jelly is cooling and thickening, slightly shake jars to evenly distribute lemon slices and peppers throughout.
10 BEST JALAPENO JELLY FRUIT RECIPES | YUMMLY
From yummly.com
ORANGE AND PEPPER JELLY - WOK & SKILLET
From wokandskillet.com
HABANERO PEPPER JELLY - HOMEMADE RECIPE THAT IS VERY SPICY
From theblackpeppercorn.com
JALAPEñO PEPPER GUIDE: HEAT, FLAVOR, USES - PEPPERSCALE
From pepperscale.com
HELLA JALAPENO JELLY RECIPE (HOT PEPPER JELLY) - A SPICY PERSPECTIVE
From aspicyperspective.com
DELICIOUS JALAPEñO JELLY RECIPE - BOXWOOD AVE
From boxwoodavenue.com
ORANGE JELLY RECIPE – FOOD IN JARS
From foodinjars.com
JALAPEñO JELLY RECIPE - FOOD.COM
From food.com
THE BEST JALAPEñO PEPPER JELLY - GARNISH & GLAZE
From garnishandglaze.com
SMALL-BATCH JALAPENO ORANGE MARMALADE - LARENA'S CORNER
From larenascorner.com
SATSUMA MANDARIN ORANGE PEPPER JELLY - COOKING WITH MARY AND …
From cookingwithmaryandfriends.com
JALAPEñO PEPPER JELLY - BON APPéTIT
From bonappetit.com
HOMEMADE JALAPEñO JELLY - RECIPES - THE REPURPOSING LIFE
From therepurposinglife.com
HOMEMADE JALAPEñO JELLY RECIPE - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
JALAPEñO JELLY RECIPE {AKA HOT PEPPER JELLY} | LIL' LUNA
From lilluna.com
54 JALAPENO RECIPES THAT'LL MAKE YOU A FAN OF SPICY FOOD
From tasteofhome.com
ORANGE MARMALADE JALAPENO JAM RECIPE - THERESCIPES.INFO
From therecipes.info
JALAPEñO JELLY: A STEP-BY-STEP GUIDE ON HOW TO MAKE AND CAN
From themountainkitchen.com
JILLNJO - FOOD - ORANGE JALAPENO JELLY - JIGSAW PLANET
JALAPEñO | ANNOYING ORANGE WIKI | FANDOM
From annoyingorange.fandom.com
SATSUMA MANDARIN ORANGE PEPPER JELLY | PEPPER JELLY, SATSUMA …
From pinterest.ca
JALAPENO JELLY - RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
EASY HOMEMADE JALAPENO PEPPER JELLY RECIPE
From wholesomefarmhouserecipes.com
ORANGE JALAPENO JELLY - RECIPE GOLDMINE RECIPES
From recipegoldmine.com
ORANGE JALAPEñO MARGARITAS - SUEBEE HOMEMAKER
From suebeehomemaker.com
ORANGE HABANERO PEPPER JELLY/SAUCE - KOKO'S CORNER
From kokoscornerblog.com
'FRESH MINT JALAPENO ORANGE MARMALADE JELLY' - ALLY'S KITCHEN
From allyskitchen.com
ORANGE AND PEPPER JELLY RECIPE | SIDECHEF
From sidechef.com
ORANGE JALAPENO JELLY RECIPE - COOKEATSHARE
From cookeatshare.com
ORANGE JALAPEñO CHILE PEPPERS INFORMATION AND FACTS
From specialtyproduce.com
JALAPENO PEPPER RECIPES | ALLRECIPES
From allrecipes.com
10 BEST JALAPENO JELLY FRUIT RECIPES - YUMMLY
From yummly.co.uk
JALAPEñO JELLY RECIPE | SOUTHERN LIVING
From southernliving.com
SATSUMA MANDARIN ORANGE PEPPER JELLY | PEPPER JELLY, SATSUMA …
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love