Lemon Jalapeno Jelly Recipes

ZESTY JALAPENO LEMON JELLY

Steps:

• Zest lemons with a zester. Make sure to only get the yellow portion of the lemon and not the white part underneath, as that is often bitter.
• Combine vinegar, lemon juice, lemon zest and jalapeno peppers in a food processor. Pulse to desired fineness. Stir in pectin powder. Heat the jalapeno slurry and when hot combine with sugar in a saucepan and bring to a boil.
• Boil hard for 5 minutes and stir often. Remove from heat. If there is any foam, use a slotted spoon to scoop it out.
• Carefully pour into sterilized jars and fasten lids. Process in boiling water bath for 15 minutes.
• Remove with canning tongs and let jars cool for 24 hours.
• As the jelly sets, I will sometimes invert the jar after about an hour of cooling so all of the seeds and zest don't settle at the bottom.

JALAPENO BERRY LEMONADE

Steps:

• For the jalapeno-berry syrup: Put the blueberries, raspberries, blackberries, sugar, jalapenos and lemon juice in a saucepan. Bring the mixture to a boil, stirring constantly, and then reduce the heat and simmer until thick, 20 to 25 minutes.
• Strain the mixture through a fine-mesh strainer and press on the fruit with a wooden spoon to get all of the liquid out. Set the berry syrup aside to cool.
• For the simple syrup: Mix the sugar with 6 cups water and stir until the sugar is completely dissolved.
• For the lemonade: Pour the jalapeno-berry syrup and lemon juice into a large vat. Add 6 cups of the simple syrup and 8 cups of cold water and stir to combine. Top up the container with plenty of ice before serving.

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.

RASPBERRY JALAPENO JELLY

Steps:

• Sterilize jars and lids by immersing in boiling water for at least 5 minutes.
• In a saucepan, combine the raspberries, bell pepper, and jalapeno peppers with the sugar and cider vinegar. Bring to a boil over medium-high heat, and boil rapidly for 1 minute. Remove from heat and let stand for 5 minutes.
• Stir in the liquid pectin, and run the mixture through a strainer to remove bits of peppers. Pour the strained liquid into sterilized jars, and seal. Store in a cool dark place. Refrigerate after opening.

LEMON JALAPENO JELLY

Steps:

• Combine vinegar, lemon juice, lemon zest and jalapeno peppers in a blender. Pulse to desired fineness. Combine with sugar in saucepan and bring to a boil. Boil hard for 5 minutes. Stir occasionally. Remove from heat and skim to remove foam. Cool 2 minutes, then mix in pectin and food color.
• Pour into sterilized jars and fasten lids. Process in boiling water bath for 15 minutes, if desired, or refrigerate. Cool.
• Invert jars a few times after about 30 minutes of cooling to distribute peppers evenly before jelly completely sets.

JALAPEñO MINT JELLY

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.

LEMON JELLY

Steps:

• Combine lemon juice, lemon rind and water in a glass bowl and let stand for 10 minutes.
• Strain mixture into a large saucepan.
• Add sugar to juice mix and stir well.
• Bring to a hard boil over high heat, stirring constantly.
• Stir in fruit pectin.
• Bring back to full boil and cook for 1 minute, stirring constantly.
• Remove from heat.
• Stir in food coloring.
• Skim off foam with metal spoon.
• Ladle into hot sterilized jars (I run mine through the dishwasher).
• Cover immediately with 1/8 inch hot paraffin.