Surejell Jalapeño Jelly Recipes

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JALAPENO JELLY



Jalapeno Jelly image

From the Ball Blue Book of Preserving. A little different than other recipes as it uses only jalapeno peppers. Be sure to wear disposable or rubber gloves while cutting and seeding jalapenos. I did not add the optional food coloring and got 6 half-pints. Great over cream cheese or for use in recipes. Please be sure you are familiar with hot water bath canning procedures. For more information, check out the Canning Forum http://www.recipezaar.com/bb/viewforum.zsp?f=24. Whenever making large quantities of jams or jellies, be sure not to double the recipe. Just make successive batches in assembly-line fashion; otherwise, they won't set. The amount of vinegar is correct:)

Provided by LonghornMama

Categories     Jellies

Time 45m

Yield 5 half-pints

Number Of Ingredients 5

3/4 lb jalapeno pepper
2 cups cider vinegar, divided
6 cups sugar
2 (3 ounce) envelopes liquid pectin
green food coloring (optional)

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.

HOMEMADE JALAPEñO JELLY



Homemade Jalapeño Jelly image

This homemade Jalapeño Jelly is so flavorful! It tastes like a fancy jelly you would find at Williams-Sonoma or Harry and David. *This recipe makes 6 half pint jars with approximately 16 (1 Tbsp) servings in each jar.

Provided by Erica Walker

Categories     Canning

Time 36m

Number Of Ingredients 7

1 red bell pepper
1 green bell pepper
10 jalapeños (mild to medium (see recipe notes))
1 1/2 cup white vinegar
1/2 teaspoon salt
6 cup sugar
1 pouch Certo liquid fruit pectin ((usually by the Jell-O in grocery stores))

Steps:

  • In food processor, finely chop peppers.
  • Place peppers in large pot with vinegar, salt and sugar. Boil for 10 minutes stirring often.
  • Add Certo pouch and boil 1 more minute.
  • Fill canning jars. Add to a water bath for 10 minutes. Wait a day or so before serving so the jelly has a chance to 'gel' or set.
  • Serve on crackers with cream cheese. This jelly is also delicious as a dipping sauce for steak or chicken nuggets.

Nutrition Facts : Calories 50 kcal, Carbohydrate 13 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 12 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving

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

RASPBERRY JALAPENO JELLY



Raspberry Jalapeno Jelly image

A sweet raspberry jam is livened up with spicy jalapeno peppers.

Provided by glimmer

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

Time 30m

Yield 32

Number Of Ingredients 7

1 cup fresh or frozen raspberries
½ cup chopped green bell pepper
¼ cup chopped jalapeno pepper
3 cups white sugar
¾ cup apple cider vinegar
⅓ (6 fluid ounce) container liquid pectin
1 sprig fresh mint

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.

Nutrition Facts : Calories 76.5 calories, Carbohydrate 19.5 g, Fiber 0.4 g, Protein 0.1 g, Sodium 0.5 mg, Sugar 19 g

STRAWBERRY JALAPENO JAM



Strawberry Jalapeno Jam image

Consider keeping the jalapeno seeds and membranes, otherwise the results will be good, but mild. Also, remember to use disposable latex gloves when handling peppers. I can't guarantee the recipe should you reduce the sugar because I've never made it otherwise. Sure-Jell Premium (yellow box) requires a certain amount of sugar to gel properly. (I do have another jalapeno jelly recipe, recipe #460242. It's considerably less work and equally divine.) BTW, should any recipe fail, see recipe #151544.

Provided by gailanng

Categories     Strawberry

Time 1h

Yield 8 half pints approx

Number Of Ingredients 5

4 cups crushed strawberries (discard stems and leaves)
1 cup jalapeno pepper (processed in food processer)
1/4 cup lemon juice
1 (1 3/4 ounce) package powdered fruit pectin (Sure-Jell Premium yellow box I prefer using 1 1/2 packages if strawberries are runnier)
7 cups granulated sugar (yes this is the right amount...it's jelly!)

Steps:

  • Sterilize eight half pint canning jars with lids and rings, boiling for at least 5 minutes and kept hot.
  • Place the crushed strawberries (do not chop in a food processer; the texture will be too fine and choppy), processed jalapeno pepper, lemon juice and pectin into a large, heavy-bottomed saucepan; stir in the sugar to dissolve. Rapidly bring to a boil over high heat (long, slow boiling destroys the pectin). Once at a full rolling boil, cook for 1 full minute. One half teaspoon butter may be added to keep down the foam, if desired. Letting this mixture sit for about 5 minutes discourages the fruit from separating.
  • Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Process 10 minutes in a boiling water canner. Remove the jars and place onto a cloth-covered or heat-resistance surface. (While cooling, I shake frequently to redistribute content.) Allow to cool overnight. Store in a cool, dark area.

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

30 MINUTES TO HOMEMADE SURE-JELL HOT PEPPER FREEZER JELLY



30 Minutes to Homemade SURE-JELL Hot Pepper Freezer Jelly image

Made with pickled jalapeño peppers, apple juice, cider vinegar, sugar and fruit pectin, this easy-to-make jelly can be frozen for up to a year.

Provided by My Food and Family

Categories     Home

Time P1DT35m

Yield about 6 (1-cup) containers or 96 servings, 1 Tbsp. each

Number Of Ingredients 7

1 jar (10-1/4 oz.) whole pickled jalapeño peppers, drained, seeded and finely chopped
2-1/2 cups bottled apple juice
1/4 cup HEINZ Apple Cider Vinegar
1 drop green or red food coloring
5-1/2 cups sugar, measured into separate bowl
3/4 cup water
1 pkg. SURE-JELL Fruit Pectin

Steps:

  • Rinse clean plastic containers and lids in boiling water. Dry thoroughly.
  • Measure exactly 2/3 cup chopped peppers into large bowl. Add apple juice, vinegar and food coloring; mix well. Stir in sugar. Let stand 10 min., stirring occasionally.
  • Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Cook and stir 1 min. Add to apple juice mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
  • Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jelly is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 20 mg, Carbohydrate 13 g, Fiber 0 g, Sugar 12 g, Protein 0 g

TEXAS JALAPENO JELLY



Texas Jalapeno Jelly image

A jar of this sweet and spicy jelly is always warmly appreciated. To add an extra southwestern accent, I trim the lid with a snappy bandanna print fabric. -Lori McMullen, Victoria, Texas

Provided by Taste of Home

Time 30m

Yield 7 half-pints.

Number Of Ingredients 8

2 jalapeno peppers, seeded and chopped
3 medium green peppers, cut into 1-inch pieces, divided
1-1/2 cups white vinegar, divided
6-1/2 cups sugar
1/2 to 1 teaspoon cayenne pepper
2 pouches (3 ounces each) liquid fruit pectin
About 6 drops green food coloring, optional
Cream cheese and crackers, optional

Steps:

  • In a blender or food processor, place the jalapenos, half of the green peppers and 1/2 cup vinegar; cover and process until pureed. Transfer to a large Dutch oven. , Repeat with remaining green peppers and another 1/2 cup vinegar. Add the sugar, cayenne and remaining vinegar to pan. Bring to a rolling boil over high heat, stirring constantly. Quickly stir in pectin. Return to a rolling boil; boil for 1 minute, stirring constantly. , Remove from the heat; skim off foam. Add food coloring if desired. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. , Process for 10 minutes in a boiling-water canner. Serve over cream cheese with crackers if desired.

Nutrition Facts : Calories 92 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 24g carbohydrate (23g sugars, Fiber 0 fiber), Protein 0 protein.

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