Jalea De Jalapeno Jalapeno Jelly Recipes

JALEA DE JALAPENO (JALAPENO JELLY)

Steps:

• Cut the stems from each chile and remove as much or as little of the seeds as you wish. More seeds make for a hotter jelly.
• Place the chile chunks, seeds and the apple cider vinegar in a food processor and puree. The seeds should be chopped into very small pieces by the food processor.
• In a large saucepan, add the chile mixture and the sugar. Bring to a rolling boil, stirring constantly. Lower heat and simmer for 15 minutes.
• Remove from the heat and add the pectin, stirring well. Add back to the heat and simmer for 5 minutes.
• Turn off the heat and pour into hot, sterile jars, sealing immediately. Place in a hot water bath that completely covers the jars and boil for 15 minutes. This process should seal the lids to the jars and once the water is completely cool, remove from the bath, wipe dry and label.

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 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.