Sweet Hot Jalapeno Jelly Food

SWEET HOT JALAPENO JELLY

Steps:

• Combine the peppers, jalapenos, sugar, vinegar, and lime juice in a large saucepan over medium heat. Heat until warm and sugar is dissolved.
• Pour the mixture in a blender and blend for 5 seconds. Return the blended mixture to the saucepan and bring to a boil.
• Skim off any foam that rises to the surface.
• Decrease the heat to low and simmer for 5 minutes.
• Stir in the pectin, increase heat to medium-high, and bring to a boil.
• Remove from heat and cool. The jelly will set as it cools down.
• When cool, cover and refrigerate for up to 5 days.

JALAPENO PEPPER JELLY

Steps:

• In a large saucepan, combine sugar, apples, vinegar, green pepper, jalapenos and water. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Strain mixture and return to pan. Stir in food coloring. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Ladle hot mixture into five hot half-pint jars, leaving 1/4-in. headspace. 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. Serve with cream cheese on crackers.

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.

TEXAS JALAPENO JELLY

Steps:

• In a blender or food processor, place the jalapenos, half of the green peppers and 1/2 cup vinegar; cover and process until pureed. Transfer to a large Dutch oven. , Repeat with remaining green peppers and another 1/2 cup vinegar. Add the sugar, cayenne and remaining vinegar to pan. Bring to a rolling boil over high heat, stirring constantly. Quickly stir in pectin. Return to a rolling boil; boil for 1 minute, stirring constantly. , Remove from the heat; skim off foam. Add food coloring if desired. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. , Process for 10 minutes in a boiling-water canner. Serve over cream cheese with crackers if desired.

HOT JALAPENO PEPPER JELLY

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).