Kiss Jalapeno Pepper Jelly Danish Recipes

HOMEMADE JALAPENO PEPPER JELLY

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.

JALAPENO PEPPER JELLY

Steps:

• In a large saucepan, combine sugar, apples, vinegar, green pepper, jalapenos and water. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Strain mixture and return to pan. Stir in food coloring. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Ladle hot mixture into five hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool. Serve with cream cheese on crackers.

RED AND GREEN CHRISTMAS JALAPENO JELLY

Steps:

• Remove stems, veins and most of the seeds of the bell and jalapeno peppers. Mince peppers in a food processor.
• In a 5-quart pot over high heat, combine bell peppers, jalapenos, sugar and vinegar. Bring to a rolling boil; boil for 3 minutes. Remove from heat and cool for 5 minutes.
• Stirring constantly, add the pectin and let mixture continue to cool for 2 minutes more. Now stir for 1 minute.
• Pour into hot, sterilized jars and top with sterilized lids. Secure lids with bands and allow jars to cool slowly, creating a vacuum seal.

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.

KISS JALAPENO PEPPER JELLY DANISH

Steps:

• Unroll 1 can crescent roll dough onto a lightly floured surface, divide into 2 pieces, separating at center perforation.
• Press each piece into a 7-inch square.
• Bring corners to center, partially overlapping each, gently press corners into centers using thumb, making a small indentation.
• Repeat process with remaining cans of crescent rolls.
• Transfer to lightly greased baking sheets.
• Stir together cream cheese and egg; stir together pepper jelly and honey.
• Spoon 1 tablespoons cream cheese mixture into center of each dough circle, and top with 2 teaspoons pepper jelly mixture.
• Bake, in batches, at 375 for 15-18 minutes, or until golden brown.

PEPPER JELLY DANISH

Steps:

• preheat oven to 325.
• unroll 1 can crescent dough unto lightly floured surface.
• divide into 2 pieces separating at center perforation.
• press each piece into a 7 inch square, pressing perforations to seal.
• bring corners of each square to a center, partially overlapping and lay each corner in center using thumb making a small indentation.
• repeat with remaining crescents and move to lightly greased cookie sheet.
• stir together cream cheese and egg. stir together pepper jelly and honey.
• spoon 2 tablespoons cream cheese mixture onto each dough square and top with jelly mixture.
• bake at 375 15-18 minutes until golden brown.

SPICY JALAPENO PEPPER JELLY

Steps:

• Combine peppers& vinegar in a food processor, blend until smooth& pour into a large pot.
• Add sugar, Heat on medium-high heat, stir until sugar has dissolved.
• Bring to a boil and boil 3 minutes.
• Stir in the pectin return to full boil and boil hard for 1 minute, remove from heat& skim off the foam.
• Add a drop or so of food coloring if desired.
• Pour into hot sterilized half pint jats, Fill to 1/4" of top.