Tangy Jalapeno Jelly Food

HOMEMADE JALAPEñO JELLY

Steps:

• In food processor, finely chop peppers.
• Place peppers in large pot with vinegar, salt and sugar. Boil for 10 minutes stirring often.
• Add Certo pouch and boil 1 more minute.
• Fill canning jars. Add to a water bath for 10 minutes. Wait a day or so before serving so the jelly has a chance to 'gel' or set.
• Serve on crackers with cream cheese. This jelly is also delicious as a dipping sauce for steak or chicken nuggets.

TANGY JALAPENO JELLY

Steps:

• Remove stems and some of the seeds from the jalapeno peppers, or leave all the seeds for a hotter jelly.
• Coarsely chop jalapenos and sweet pepper.
• Place in a blender and process to a fine mince.
• Combine the minced peppers, sugar and vinegar in a large stainless or enamel saucepan.
• Bring to a full rolling boil over high heat, stirring constantly.
• Stir in pectin all at once, return to a full boil and boil hard, stirring for 1 minute exactly.
• Remove from heat.
• Stir for 5 minutes, skimming foam as you need to.
• Pour jelly into hot, sterilized jars, leaving 1/2 inch head space.
• The jelly will be VERY liquid at this stage.
• Wipe rims and seal tightly.
• Leave at room temp overnight.
• Refrigerate for up to 1 month or freeze up to 1 year.

JALAPENO JELLY

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 PEPPER JELLY

Steps:

• Mix peppers, sugar, and vinegar in a large nonreactive saucepan.
• Bring to a boil, and boil for 5 minutes.
• Let cool at room temperature for 1 hour.
• Add pectin and optional food coloring.
• Return to heat, and bring to a full rolling boil for 1 minute.
• Pour into hot, sterilized half-pint canning jars to within 1/2" of top.
• Wipe tops of jars.
• Center lids on top of jars, and screw on bands firmly.
• Fill a canning kettle or large pot (with bottom rack) with water, and bring water to a boil.
• Gently lower jars into water.
• Water should cover jars by at least 1".
• Bring water to a full boil.
• Reduce heat to a gentle boil, cover, and process for 5 minutes.
• When processed, carefully remove jars from water using tongs or a jar-lifter.
• Place upside-down on a rack or thick towels, and let cool without moving for 12-24 hours.
• Jars will make popping sounds while cooling if sealed.
• Check seal on each jar by pressing down on lid; if it doesn't push, it's sealed.
• If it does push down, store in refrigerator until used.
• Otherwise store in a cool, dark place.
• Makes about 5-6 half-pint jars. To serve, stir to soften, pour over an 8 oz block of cream cheese, and spread on assorted crackers.
• Or use like any other jelly; it's great for a spicy peanut butter and jelly sandwich.

EASY SPICY RED PEPPER JELLY

Steps:

• Combine the preserves, bell peppers, red pepper flakes, vinegar and 1/4 teaspoon salt in a blender; puree until smooth. Transfer to a small saucepan and bring to a brisk simmer over medium heat. Cook, stirring often, until thickened and syrupy, about 10 minutes. Transfer to a jar and cool completely. Refrigerate for up to 1 week.

SPICY JALAPENO PEPPER JELLY

Steps:

• Combine peppers& vinegar in a food processor, blend until smooth& pour into a large pot.
• Add sugar, Heat on medium-high heat, stir until sugar has dissolved.
• Bring to a boil and boil 3 minutes.
• Stir in the pectin return to full boil and boil hard for 1 minute, remove from heat& skim off the foam.
• Add a drop or so of food coloring if desired.
• Pour into hot sterilized half pint jats, Fill to 1/4" of top.

DIAN'S VOLCANO HOT RED CURRANT & JALAPENO JELLY

Steps:

• First read the instructions for preparing jars & lids, and hot water bath processing found in the Certo Instructions for Cooked jam & Jelly, and prepare accordingly.
• Cut the top off the pouch of pectin and set it upright in a glass for easy use.
• Cut the stems off of the Jalapenos and process in your food processer until pulverized into tiny bits. Measure 1 cup and add water if necessary to make 1 cup.
• In a large 8 quart stockpot add: 1 Cup chopped Jalapenos, 3 cups Red Currant Juice & sugar. Add butter (it keeps the jelly from foaming).
• Bring mixture to a full rolling boil, stirring constantly. A boil that can't be stirred down. Stir in the pectin, stirring constantly. Return to a full boil for exactly 1 minute.
• Ladle into prepared jars within 1/8 inch of the tops. Wipe the rims with a damp cloth. Cover with 2 piece lids & screw down tightly. Process according to Altitude Chart in Certo Instructions. Check for seals and refrigerate and jars that don't seal. Enjoy.

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.