Jalapeno Jelly Glaze Recipes

JALAPENO PEPPER JELLY

Steps:

• Place all peppers in a food processor and pulse until peppers are finely chopped. Empty into a mesh strainer and drain off excess liquid.
• Place the chopped vegetables in a large stock pot and add in the sugar, vinegar, and salt. Bring to a boil over medium-high heat and boil for 10 minutes. Add the pectin and boil 1 more minute. Remove from heat
• Ladle jam into hot sterile jars using a wide mouth funnel. Leave 1/4 inch headspace. Top the jars with the lids, screwing them on with just your thumb and index finger (this is to ensure that it is on but not too tight that the air can't escape).
• Place jars back on the rack and lower into the water. Bring to a boil and boil for 10 minutes. (Add 1 more minute for each 1000 ft elevation above 1000 ft.)
• Remove and place on a towel about 1 inch apart. After a few minutes you should start to hear the cans seal with a pop. Leave the jars untouched on the counter for 12 hours.
• To check for a proper seal, remove the the ring of the lid and lift the can up off the counter 1-2 inches while holding the edges of the lid. If the lid stays attached the jelly is sealed properly and can be stored on the shelf (screw bands removed).
• If a seal did not form or if you opened the lid and broke the seal, jelly can be stored in the fridge.
• Let jelly rest 1 day before opening to allow it to fully set up and be thick.

JALAPENO JELLY RECIPE

Steps:

• Place all peppers in a food processor and pulse until peppers are finely chopped. Empty into a mesh strainer and drain off excess liquid.
• Place the chopped vegetables in a large stock pot and add in the sugar, vinegar, and salt. Bring to a boil over medium-high heat and boil for 10 minutes. Add the pectin and boil 1 more minute. Remove from heat
• Ladle jam into hot sterile jars, leaving 1/4 inch headspace. Top the jars with the lids and then seal jars in a hot water bath for 10 minutes.
• Jelly that is sealed properly can be stored on the shelf. If a seal did not form or if you opened the lid and broke the seal, jelly can be stored in the fridge. Let jelly rest 1 day to fully set up.

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.

SUNNY'S EASY BACON AND CHEESE STUFFED CORN MUFFINS WITH JALAPENO JELLY GLAZE

Steps:

• For the batter and filling: Preheat the oven to 400 degrees F.
• In a large bowl, add the cornbread mix. In a medium bowl, whisk the milk, paprika, bacon, eggs, scallions and lime zest. Fold the egg mixture into the cornbread mix. Let rest 5 minutes.
• In a 12-cup muffin tin lined with muffin liners, divide half of the batter among all 12 cups. Then add the mozzarella in an even layer and top each with a piece of pepper jack. Gently press down to make everything even. Pour over the remaining batter and spread evenly. Bake until the tops are golden, about 20 minutes.
• For the glaze: Meanwhile, in a small pot, add the jelly, lime juice, butter and a splash of water. Heat until the mixture begins to simmer.
• Remove the muffins from the oven and immediately pour a spoonful of the glaze over the top of each. Serve warm.

JALAPENO JELLY GLAZE

Steps:

• Melt the jelly or preserves over low heat or in a microwave oven.
• Stir in flavoring ingredients.
• Note: Chunky preserves melt more readily when they are first pureed in a blender or food processor.

CITRUS JALAPENO GLAZED HAM

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.

SWEET JALAPEñO GLAZED RIBS

Steps:

• Mix dry rub ingredients and rub onto ribs. Let sit in refrigerator at least 30 minutes to two hours.
• Wrap ribs in foil and place on grill (or oven) on low heat for 1 1/2 - 2 hours or until very tender.
• While ribs are cooking mix glaze ingredients and simmer until mixture begins to thicken.
• When ribs are tender remove from foil and place onto grill (or cooking sheet in oven) and turn heat up to medium brush glaze over ribs.
• Cook for another 20 minutes.
• Serve ribs with remaining glaze for dipping.

JALAPENO JELLY-GLAZED PORK CHOPS

Steps:

• Preheat oven to 425°. Place green beans in a 15x10x1-in. baking pan coated with cooking spray; toss with oil, 1/4 teaspoon salt and 1/8 teaspoon pepper. Roast 15-20 minutes or until tender and lightly browned, stirring occasionally., Meanwhile, sprinkle pork chops with the remaining salt and pepper. Place a large nonstick skillet coated with cooking spray over medium heat. Add chops; cook, uncovered, 4 minutes. Turn chops over; spread tops with half of the jalapeno jelly., Cook, uncovered, 2-3 minutes longer or until a thermometer reads 145°. Turn chops over; spread tops with remaining jelly. Let stand 5 minutes. Serve with green beans.

SURE.JELL JALAPEñO JELLY

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. Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. 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 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 u

JALAPEñO-GLAZED CHICKEN BREASTS

Steps:

• Prepare barbecue (medium heat). Stir jelly, cilantro, vinegar and chili in heavy medium saucepan over low heat until glaze comes to simmer. Reserve 1/4 cup glaze in saucepan; pour remaining glaze into small bowl.
• Brush chicken all over with glaze from bowl. Set pan of reserved glaze at edge of barbecue to rewarm. Place chicken, skin side down, on barbecue. Grill 4 minutes; brush with glaze from bowl. Using tongs, turn chicken over. Grill 5 minutes. Brush with glaze from bowl. Turn chicken again and grill until cooked through, about 2 minutes longer.
• Transfer chicken to plates. Spoon glaze in saucepan over and serve.

JALAPEñO-GLAZED HAM STEAK

Steps:

• Heat grill. Place jelly in small microwave-safe bowl. Microwave on HIGH for 30 seconds. Add cilantro; stir to mix well. Pat ham dry with paper towel.
• When ready to grill, place ham slice on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Brush ham with half of glaze; cook 5 to 7 minutes or until thoroughly heated, turning and brushing with remaining glaze during last 2 minutes of cooking time.

JALAPENO-LIME CHICKEN DRUMSTICKS

Steps:

• In a small saucepan, heat jelly and lime juice over medium heat until melted. Set aside 1/2 cup for serving., Sprinkle chicken with salt and pepper. On a greased grill rack, grill chicken, covered, over medium heat 15-20 minutes or until a thermometer reads 170°-175°, turning occasionally and basting with remaining jelly mixture during the last 5 minutes of cooking. Serve with reserved jelly mixture.

PEPPER JELLY GLAZED CHICKEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees F).
• Arrange chicken breasts in a baking dish so they are not crowded. In a cup or small bowl, mix together the pepper jelly, mustard and honey; pour over chicken to coat.
• Bake uncovered for about 1 hour, basting occasionally, until chicken is no longer pink, and the juices run clear.