Jalapeo Mint Jelly Recipes

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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

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

MINT JALAPENO JELLY



Mint Jalapeno Jelly image

A mint sauce with a slight kick. Serve this with grilled lamb chops of roasted leg of lamb. The recipe can be made up to 1 week in advance and stored in the refrigerator. The recipe was found in an booklet from Omaha Steaks.

Provided by PaulaG

Categories     Jellies

Time 25m

Yield 1 1/2 cups

Number Of Ingredients 9

1/2 cup red bell pepper, minced
1/2 cup green bell pepper, minced
1/4 cup jalapeno, minced
1/2 cup of fresh mint, finely chopped
2 cups sugar
1/2 cup red wine vinegar
1 tablespoon lime juice
2 teaspoons kosher salt
4 tablespoons liquid pectin

Steps:

  • Combine the peppers through salt in a large sauce pan and cook over medium heat until warm and sugar dissolves.
  • Pour the mixture into blender and blend for 5 seconds.
  • Return the mixture to the pan and bring to a boil, skimming off any foam that rises.
  • Reduce heat and simmer for 5 minutes.
  • Add the pectin, stirring to combine; bring back to a rolling boil and cook for exactly 1 minute.
  • Remove from heat and allow to cool, the jelly will set as it cools.

Nutrition Facts : Calories 1075.3, Fat 0.6, SaturatedFat 0.1, Sodium 2337.4, Carbohydrate 276.2, Fiber 4.4, Sugar 270.4, Protein 2.2

JALAPENO MINT JELLY



Jalapeno Mint Jelly image

My mother sent me a plant that apparently had mint with it and now it has taken over a small part of my flower beds. Looking for something to do with it all I came upon this jelly. This makes a small batch and comes from "Small Batch Canning" by Topp and Howard.

Provided by mary winecoff

Categories     Jellies

Time 40m

Yield 4 cups

Number Of Ingredients 7

1 3/4 cups mint, finely chopped, divided
1 1/2 cups water
3 1/2 cups granulated sugar
3/4 cup cider vinegar
2 tablespoons lemon juice
2 jalapeno peppers, finely chopped
1 (8 ounce) envelope liquid fruit pectin

Steps:

  • Bring 1 1/2 cups mint and water to a boil in a small saucepan. When I am in a hurry I do not "finely" chop the mint at this point. Remove from heat, cover and let stand for 30 minutes to steep. Strain through a lined sieve pressing with the back of a spoon to extract as much liquid as possible; discard mint.
  • Combine mint liquid, sugar, vinegar, lemon juice and peppers in a large stainless steel saucepan. Bring to a full boil over high heat and boil hard for 2 minutes, stirring constantly. Remove from heat; stir in pectin and remaining finely chopped mint.
  • Ladle into sterilized jars and process in water bath for 5 minutes or pour into jars and invert for 5 minutes. Turn back and you should hear the seals pop close.

Nutrition Facts : Calories 714.2, Fat 0.3, SaturatedFat 0.1, Sodium 18.9, Carbohydrate 180.9, Fiber 4.1, Sugar 175.3, Protein 1.4

JALAPEñO JELLY: A STEP-BY-STEP GUIDE ON HOW TO MAKE AND CAN JARS



Jalapeño Jelly: A Step-By-Step Guide On How To Make and Can Jars image

A helpful step-by-step guide on how to make and can jalapeno jelly using water bath canning. This sweet and spicy jelly is a wow factor for appetizer trays!

Provided by David & Debbie Spivey

Categories     Appetizer     Condiment

Time 40m

Number Of Ingredients 5

12 medium jalapeño peppers
2 cups apple cider vinegar (divided)
6 cups sugar
6 ounces liquid pectin ((2) 3-ounce packages)
Green food coloring (optional)

Steps:

  • Prepare boiling water canner. Heat jars in simmering water until ready for use. (Do not boil.) Wash lids in warm soapy water and set bands aside.
  • Remove the stems of the jalapeños. Make the jalapeño jelly as spicy or mild as you want, by removing some or all of the seeds and veins.
  • Using a food processor or blender, puree the jalapeños with 1 cup of the apple cider vinegar, until smooth. (Do not strain)
  • Combine the puree, remaining 1 cup of apple cider vinegar and sugar in a large nonreactive pot, over medium heat. Bring to a boil, stirring frequently with a spoon. Boil the mixture for 10 minutes.
  • Cut pectin pouches open; place the pouches into empty glasses or mugs to hold, until needed.
  • Add both pouches of pectin as quickly as possible. Squeeze entire contents from each of the two pouches. Continue to boil hard for 1 minute, stirring constantly, but watching for foam.
  • Remove from heat. Add food coloring, if using. Using a spoon, skim the foam if necessary.
  • Using a ladle and canning funnel, ladle the hot jalapeño jelly into the prepared hot jars, leaving ¼-inch headspace. Wipe the rim; center lid on the jar and apply band until fit is fingertip tight.
  • Carefully place the jars into the boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. The lid should not flex up and down when center the center is pressed.

Nutrition Facts : Calories 60 kcal, Carbohydrate 15 g, Sugar 15 g, ServingSize 1 serving

HOMEMADE JALAPEñO JELLY



Homemade Jalapeño Jelly image

Homemade Jalapeño Jelly has a perfect sweet and spicy combination you will want to slather on everything. It will become a staple in your fridge or freezer from now on!

Provided by Alyssa Rivers

Categories     Appetizer     Dinner     Jelly     Sauce     Side Dish

Time 25m

Number Of Ingredients 6

10 Jalapeno Peppers (seeded and cubed)
1 green bell pepper (cubed)
1 red bell pepper (cubed)
5 cups sugar
1 and 1/4 cup apple cider vinegar
1 package liquid pectin

Steps:

  • In a food processor add the jalapeño, green bell pepper and red bell pepper. Pulse until finely chopped. Transfer to a large saucepan.
  • Add the sugar and apple cider vinegar and bring to a boil. Reduce heat and let simmer for 10 minutes.
  • Add in the liquid pectin packet and continue to simmer for 5 minutes. Remove from heat and let cool. Transfer to jars and refrigerate.

Nutrition Facts : Calories 126 kcal, Carbohydrate 32 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 32 g, ServingSize 1 serving

JALAPENO-MINT JELLY



Jalapeno-Mint Jelly image

Fresh mint tames the heat of the jalapenos in this sweet-and-spicy jelly. Use it to cut the richness of meats and fishes like salmon and swordfish.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 25m

Yield Makes 1 2/3 cups

Number Of Ingredients 7

1 cup sugar
Kosher salt
1 cup lightly packed fresh mint leaves, finely chopped
8 jalapeno or serrano peppers, 2 whole; 6 stemmed, seeded, and minced (2/3 cup)
2/3 cup distilled white vinegar
1 teaspoon calcium water (calcium and instructions included with Pomona's Universal Pectin, below)
1 teaspoon Pomona's Universal Pectin

Steps:

  • In a saucepan, bring sugar, 1/4 teaspoon salt, mint, whole jalapenos, and 1 cup water to a simmer over medium-high heat, stirring until sugar and salt have dissolved. Simmer 1 minute more. Remove from heat; let cool completely. Strain syrup through a sieve, reserving 1 tablespoon mint before discarding solids.
  • Meanwhile, in another saucepan, bring vinegar and calcium water to a boil. Remove from heat;stir in minced peppers.
  • Whisk pectin into 1/4 cup syrup. Add to vinegar-pepper mixture and return to medium-high heat, stirring until mixture returns to a simmer and pectin dissolves, about 30 seconds. Remove from heat. Stir in remaining mint syrup and reserved mint. Transfer mixture to heatproof resealable jars with lids; let cool completely. Cover and refrigerate until set, at least 4 hours and up to 1 month, or follow our canning instructions and store at room temperature up to 1 year.

JALAPENO JELLY RECIPE WATER BATH CANNING METHOD



Jalapeno Jelly Recipe Water Bath Canning Method image

Provided by Tiffany Davis

Categories     Condiment

Number Of Ingredients 6

8 medium Jalapeno Peppers
4 cups Granulated Sugar
1 ¼ cup Apple Cider Vinegar
Juice from three small limes
1 tsp Salt
1 package Powdered Pectin

Steps:

  • Fill water bath canner and place wire rack on the bottom.
  • Add jars to begin sterilizing process. Bring water to simmer and add lids.
  • Meanwhile, cut off tips and ends of jalapeno peppers.
  • Cut peppers lengthwise and remove seeds and fiber from inside of peppers.
  • Place jalapeno peppers in food processor. Pulse until you have a puree.
  • Pour puree into medium sized pot and add sugar, vinegar, lime juice, and salt.
  • Mix until dissolved.
  • Add in pectin and bring mixture to a boil.
  • Cook at a rolling boil for 4 minutes.
  • Remove jars from water bath taking care not to touch the rim or inside of jars.
  • Ladle hot jelly into sterilized canning jars using your canning funnel. Wipe rim of jar clean if any jam is spilled.
  • Place lids on jars of jelly, taking care not to touch the lid with your hands.
  • Return to water bath and process for 5 minutes.
  • Remove jars from water bath and let cool completely.
  • Jelly Setting may take 24-48 hours to gel.Serve on crackers or bread, use as a glaze for meats, or a dip for cooked meats.

JALAPEñO MINT JELLY



Jalapeño Mint Jelly image

Provided by Eleanor Topp

Categories     Condiment/Spread     Vinegar     Mint     Edible Gift     Jalapeño     Boil

Yield Makes 4 cups

Number Of Ingredients 7

1 3/4 cups (425 mL) finely chopped fresh mint, divided
1 1/2 cups (375 mL) water
3 1/2 cups (875 mL) granulated sugar
3/4 cup (175 mL) cider vinegar
2 tbsp (25 mL) strained fresh lemon juice
2 jalapeño peppers, finely chopped
1 pouch liquid fruit pectin

Steps:

  • 1. Bring 1 1/2 cups (375 mL) mint and water to a boil in a small saucepan. Remove from heat, cover, and let stand for 30 minutes to steep. Strain through a lined sieve pressing with the back of a spoon to extract as much liquid as possible; discard mint.
  • 2. Combine mint liquid, sugar, vinegar, lemon juice, and peppers in a large stainless steel or enamel saucepan. Bring to a full boil over high heat and boil hard for 2 minutes, stirring constantly. Remove from heat; stir in pectin and remaining mint.
  • 3. Ladle into sterilized jars and process as directed for Shorter Time Processing Procedure .
  • Variation: Lemon Balm Jelly
  • Use lemon balm leaves in place of the mint and omit the jalapeño peppers.

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  • In a small saucepan bring mint leaves and the water to boiling. Remove from heat. Cover and let stand for 30 minutes. Pour mint mixture through a fine-mesh sieve into a 5- to 6-quart heavy pot, pressing mint with a spoon to remove excess liquid. Discard mint.
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Top Asked Questions

Can you mix Mint and jalapeno in jelly?
One such flavor combination is Jalapeno Mint Jelly. Jalapeno Mint Jelly is a great way to use garden herbs and peppers. If you're like me and your mint and jalapeno plant have exploded this recipe is a nice way to use the overabundance of both.
How do you make hot sauce with mint and jalapeno?
Step 1 In a large saucepan, combine the sugar and mint. Using a wooden spoon, crush the mint into the sugar to release its fragrance. Add the water and vinegar and bring to a boil over high heat, stirring occasionally. Boil until the sugar melts, about 2 minutes. Add the jalapeños and boil hard for 2 minutes.
What can I do with mint jelly?
Sign in Jalapeño peppers and a double hit of mint liven up traditional mint jelly. Try it with crackers and cheese and with lamb or chicken. 1. Bring 1 1/2 cups (375 mL) mint and water to a boil in a small saucepan. Remove from heat, cover, and let stand for 30 minutes to steep.
How do you make pectin jelly with jalapeno peppers?
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.

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