Pomegranate Jalapeno Jelly Food
POMEGRANATE PEPPER JELLY
Stirring pomegranate juice into my jalapeno jelly creates a beautiful red version for the holidays. Spread it on crackers, fish or poultry. My husband even uses it as a dip for Mexican food! -Katherine Metz, Sharpsburg, GA
Provided by Taste of Home
Time 1h10m
Yield 7 half-pints.
Number Of Ingredients 7
Steps:
- Place peppers in a food processor; pulse until combined. Add 1 cup vinegar; process until peppers are finely minced. Transfer to a 6-qt. stockpot. Stir in sugar, pomegranate juice and remaining vinegar. Bring to a full rolling boil over medium heat, stirring constantly. Boil 10 minutes. Remove from heat. Stir in pectin. Return to a boil, stirring constantly. Remove from heat; skim off foam., Ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. 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.
Nutrition Facts :
POMEGRANATE JELLY
This unusual jelly has a variety of purposes. It can replace cranberry jelly with turkey for the holidays. It is lovely for breakfast toast and biscuits. Try it on pancakes!
Provided by MARBALET
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Yield 176
Number Of Ingredients 4
Steps:
- Combine pomegranate and lemon juice with sugar in a large, stainless steel saucepan. Bring to boil over high heat, and at once stir in liquid pectin. Bring to a full rolling boil, and boil exactly 1/2 minute. Remove from heat, and skim off foam.
- Ladle into hot, sterilized jars to within about 1/4 inch of the top. Seal, and process in a boiling water canner for 5 minutes.
Nutrition Facts : Calories 43.8 calories, Carbohydrate 11.6 g, Fiber 0.1 g, Sodium 0.1 mg, Sugar 11.1 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.
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
POMEGRANATE CHILI JELLY
This Vibrant Spicy jelly is made with a mix of three chili's bring this to a HOT heat level. You can use all three or play with what chili's you get a hold of. Serve on cream cheese with crackers or alongside meat. Blend some into a salad dressing. Place some in a shaker with citrus vodka for a yummy spicy martini. Or add to a margarita for a nice kick.
Provided by Rita1652
Categories Fruit
Time 50m
Yield 5-6 1/2 pint jars, 50 serving(s)
Number Of Ingredients 7
Steps:
- Sterilize the jars and lids. Prepare the water canner.
- Place the chilies into a blender or food processor and puree them with 1/2 cup of juice.
- 1. (be careful of your eyes HOT FUMES).
- Combine all ingredients but pectin in a large pot.
- Bring to a boil and boil for 10 minutes stirring constantly.
- Stir in pectin stirring while boiling hard for 1 minute.
- Remove from stove and skim foam.
- Ladle hot jelly into clean hot jars, leaving 1/4 inch head space.
- Adjust caps Process 10 minutes in boiling water canner.
JALAPENO JELLY RECIPE BY TASTY
Here's what you need: jalapeño pepper, cider vinegar, sugar, Ball® RealFruit™ Liquid Pectin
Provided by Newell Ball
Categories Breakfast
Yield 7 half-pint jars
Number Of Ingredients 4
Steps:
- Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
- Purée peppers in food processor or blender with 1 cup (240 ml) cider vinegar until smooth. Do not strain purée.
- Combine purée with remaining 1 cup (240 ml) cider vinegar and sugar. Bring to a boil over high heat. Boil 10 minutes, stirring frequently.
- Add Ball® RealFruit™ Liquid Pectin, immediately squeezing entire contents from pouches. Continue to boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
- Ladle hot jalapeño jelly into hot jars leaving ¼ inch (6 mm) headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
- Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
- Enjoy!
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