Jalapeno Pineapple Jelly Recipes

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PINEAPPLE JALAPENO MARMALADE



Pineapple Jalapeno Marmalade image

Provided by Ingrid Hoffmann

Categories     condiment

Time 35m

Yield 3 cups

Number Of Ingredients 5

1 (20-ounce) can crushed pineapple in juice, strained
4 cups sugar
1 orange, zested and juiced
1 lemon, zested and juiced
2 jalapenos, seeded and minced

Steps:

  • Combine the pineapple, sugar, orange zest, orange juice, lemon zest, lemon juice and jalapenos in medium saucepan.
  • Bring mixture to a rapid boil over high heat, stirring frequently. Lower heat to medium and continue to cook for 15 minutes, stirring often to prevent scorching.
  • Remove from heat and cool before serving.
  • Store in refrigerator for up to 1 month or in the freezer for 6 months.

JALAPENO JELLY



Jalapeno Jelly image

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

1 large green bell pepper
12 jalapeno peppers
1 ½ cups apple cider vinegar
1 pinch salt
4 ¼ cups granulated sugar
4 ounces liquid pectin
4 jalapeno peppers, seeded and finely chopped

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

PINEAPPLE JALAPENO JELLY



Pineapple Jalapeno Jelly image

I found just found this recipe and thought it was worth saving. Post a note if you try it.

Provided by Sandi Morris @Mstrcook

Categories     Jams & Jellies

Number Of Ingredients 4

3 cup(s) pineapple juice from 2 ripe pineapples
3 - jalapeno peppers, finely ground
6 1/2 cup(s) sugar
1 package(s) certo (6oz)

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 jars well before filling.
  • Pare and finely chop or grind pineapples. I prefer grinding because it releases the juices better.
  • Place 3 layers of damp cheesecloth or jelly bag in large strainer over bowl.
  • Pour prepared fruit into cheesecloth. Tie cheesecloth closedand let drip into bowl until dripping stops. Press gently.
  • Measure exactly 3 cups juice into 6- or 8-quart saucepot. You should have enough juice, but if you don't you can add up to 1/2 cup water, or unsweetened canned pineapple juice.
  • Add finely ground peppers to juice.
  • Stir sugar into juice in saucepot.
  • Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
  • Stir in pectin quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly.
  • Remove from heat & skim off any foam with metal spoon.
  • Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads.
  • Cover with two-piece lids.
  • Screw bands on finger tight.
  • Place jars in a water bath canner, water must cover jars by 1 to 2 inches; add boiling water if needed.
  • Cover; bring water to gentle boil & process 5 minutes.
  • Remove jars and place upright on a 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.)

HOMEMADE JALAPENO PEPPER JELLY



Homemade Jalapeno Pepper Jelly image

Jalapeno and bell peppers make up this tangy green jelly that is traditionally served on crackers with cream cheese.

Provided by MICROFON

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 25m

Yield 48

Number Of Ingredients 7

3 green bell peppers, seeded and finely chopped
2 (4 ounce) cans diced green chile peppers, drained
1 ½ cups distilled white vinegar
6 ½ cups white sugar
½ teaspoon cayenne pepper
1 (6 fluid ounce) container liquid fruit pectin
5 drops green food coloring

Steps:

  • Combine the bell peppers, chile peppers, vinegar, sugar, and cayenne pepper in a large pot. Bring to a boil over medium heat, stirring frequently. When the mixture comes to a rolling boil that cannot be stirred down, stir in the pectin. Cook for 5 more minutes at a boil, then remove from the heat. Stir in the green food coloring, if desired.
  • Ladle jelly into hot sterile jars leaving 1/4 inch headspace. Process jars in a boiling water bath for 5 to 10 minutes to ensure a good seal.

Nutrition Facts : Calories 107.9 calories, Carbohydrate 27.8 g, Fiber 0.3 g, Protein 0.1 g, Sodium 55.3 mg, Sugar 27.4 g

PINEAPPLE JALAPENO MARMALADE



Pineapple Jalapeno Marmalade image

This stuff is so good! It starts off sweet and leaves with just a touch of heat. I love it on crackers with a dab of cream cheese and it even tastes good on a spoon. I think you could probably use it in any way that you would use jalapeno jelly. It is becoming a new family favorite. From Ingrid Hoffman

Provided by cookiedog

Categories     Pineapple

Time 35m

Yield 3 cups

Number Of Ingredients 5

1 (20 ounce) can crushed pineapple in juice, strained
4 cups sugar
1 orange, juice and zest of
1 lemon, juice and zest of
2 jalapenos, seeded and minced

Steps:

  • Combine the pineapple, sugar, orange zest, orange juice, lemon zest, lemon juice and jalapenos in medium saucepan.
  • Bring mixture to a rapid boil over high heat, stirring frequently. Lower heat to medium and continue to cook for 15 minutes, stirring often to prevent scorching.
  • Remove from heat and cool before serving.
  • Store in refrigerator for up to 1 month or in the freezer for 6 months.

Nutrition Facts : Calories 1185.6, Fat 0.4, Sodium 3.2, Carbohydrate 306.4, Fiber 4.2, Sugar 294.5, Protein 1.7

GINGER JALAPENO PINEAPPLE JAM



Ginger Jalapeno Pineapple Jam image

Spoon over cream cheese, spread on biscuits or serve with bacon wrapped shrimp. Even though it uses 1 cup of jalapenos, I find if the jalapenos are seeded and deveined that it is mildly hot.

Provided by gailanng

Categories     Pineapple

Time 1h15m

Yield 12 jars

Number Of Ingredients 6

3 (20 ounce) cans crushed pineapple, mostly drained
1 cup jalapeno peppers (keeping the seeds and membranes make for a hotter jam) or 1 cup other hot pepper (keeping the seeds and membranes make for a hotter jam)
1 cup sweet red pepper, seeded and finely minced
6 cups sugar
1 tablespoon fresh ground ginger
2 (3 ounce) envelopes liquid fruit pectin (6 ounces total)

Steps:

  • Combine pineapple, both hot and red peppers, ginger and sugar in a large saucepan. Bring mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
  • Stir in pectin quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Do not boil longer than 1 minute.
  • Remove from heat. Skim off any foam.
  • Ladle quickly into prepared jars, filling to within 1/8 inch of the top. Process for 10 minutes in the canner.

Nutrition Facts : Calories 481.1, Fat 0.2, Sodium 3.3, Carbohydrate 124.1, Fiber 2, Sugar 121.1, Protein 0.8

SURE.JELL JALAPEñO JELLY



SURE.JELL Jalapeño Jelly image

Heat things up on toast or crackers with a jalapeño jelly! Combine peppers, sugar, vinegar and fruit pectin for a delicious SURE.JELL Jalapeño Jelly.

Provided by My Food and Family

Categories     Home

Time 1h5m

Yield about 6 (1-cup) jars or 80 servings, 1 Tbsp. each.

Number Of Ingredients 7

2 red peppers, seeded, finely chopped (about 1-1/2 cups)
2 green peppers, seeded, finely chopped (about 1-1/2 cups)
10 large jalapeño peppers, seeded, finely chopped (about 1 cup)
1 cup HEINZ Apple Cider Vinegar
1 pkg. SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
5 cups sugar, measured into separate bowl (See tip.)

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

Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 13 g, Fiber 0 g, Sugar 13 g, Protein 0 g

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