HOMEMADE JALAPEñO JELLY
This homemade Jalapeño Jelly is so flavorful! It tastes like a fancy jelly you would find at Williams-Sonoma or Harry and David. *This recipe makes 6 half pint jars with approximately 16 (1 Tbsp) servings in each jar.
Provided by Erica Walker
Categories Canning
Time 36m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 50 kcal, Carbohydrate 13 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 12 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving
CERTO JALAPEñO JELLY
Create a spicy CERTO Jalapeño Jelly with some bell peppers, jalapeño peppers, fruit pectin and more. Serve your jalapeño jelly at the next dinner party!
Provided by My Food and Family
Categories Baking Ingredients
Time 50m
Yield Makes about 7 (1-cup) jars or 112 servings, 1 Tbsp. each.
Number Of Ingredients 7
Steps:
- Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Place peppers in 6- or 8-qt. saucepot. Add vinegar and butter. Stir in sugar. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
- Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
RASPBERRY JALAPENO JELLY
A sweet raspberry jam is livened up with spicy jalapeno peppers.
Provided by glimmer
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 30m
Yield 32
Number Of Ingredients 7
Steps:
- Sterilize jars and lids by immersing in boiling water for at least 5 minutes.
- In a saucepan, combine the raspberries, bell pepper, and jalapeno peppers with the sugar and cider vinegar. Bring to a boil over medium-high heat, and boil rapidly for 1 minute. Remove from heat and let stand for 5 minutes.
- Stir in the liquid pectin, and run the mixture through a strainer to remove bits of peppers. Pour the strained liquid into sterilized jars, and seal. Store in a cool dark place. Refrigerate after opening.
Nutrition Facts : Calories 76.5 calories, Carbohydrate 19.5 g, Fiber 0.4 g, Protein 0.1 g, Sodium 0.5 mg, Sugar 19 g
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
TEXAS JALAPENO JELLY
A jar of this sweet and spicy jelly is always warmly appreciated. To add an extra southwestern accent, I trim the lid with a snappy bandanna print fabric. -Lori McMullen, Victoria, Texas
Provided by Taste of Home
Time 30m
Yield 7 half-pints.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 92 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 24g carbohydrate (23g sugars, Fiber 0 fiber), Protein 0 protein.
CERTO® FIVE PEPPER JELLY
Create a savory, spicy five-pepper jelly with this great recipe. CERTO® Five Pepper Jelly features bell peppers, jalapenos, cayenne and more.
Provided by My Food and Family
Categories Home
Time 4h5m
Yield Makes 6 (1-cup) jars or 96 servings, 1 Tbsp. each.
Number Of Ingredients 10
Steps:
- Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Stem and halve all peppers; discard seeds. Finely chop peppers. Measure exactly 3 cups chopped peppers into colander. Add onion and 1 tsp. of the salt; let stand in colander 3 hours, pressing occasionally with back of spoon to extract as much moisture as possible. Place pepper mixture in 6- or 8-qt. saucepot. Add vinegar, lemon juice, remaining 1 tsp. salt and the spices; mix well.
- Stir sugar into prepared peppers in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Reduce heat to medium low; simmer 10 min., stirring occasionally.
- Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Stir in cumin seeds. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min.. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 50 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 11 g, Protein 0 g
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