JALAPENO JELLY
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
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.
TEXAS JALAPENO JELLY
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
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.
HOMEMADE JALAPENO PEPPER JELLY
Jalapeno and bell peppers make up this tangy green jelly that is traditionally served on crackers with cream cheese.
Provided by MICROFON
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 25m
Yield 48
Number Of Ingredients 7
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.
Nutrition Facts : Calories 107.9 calories, Carbohydrate 27.8 g, Fiber 0.3 g, Protein 0.1 g, Sodium 55.3 mg, Sugar 27.4 g
JALAPENO PEPPER JELLY
My family relishes this jelly served with meat or spread on crackers with cream cheese. It's in hot demand as a gift. -Bev Elliott, Peotone, Illinois
Provided by Taste of Home
Time 40m
Yield About 5 half-pints.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 94 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 24g carbohydrate (23g sugars, Fiber 0 fiber), Protein 0 protein.
JALAPENO JELLY
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
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
JALAPENO JELLY RECIPE BY TASTY
Here's what you need: jalapeño pepper, cider vinegar, sugar, Ball® RealFruit™ Liquid Pectin
Provided by Newell Ball
Categories Breakfast
Yield 7 half-pint jars
Number Of Ingredients 4
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.
- Purée peppers in food processor or blender with 1 cup (240 ml) cider vinegar until smooth. Do not strain purée.
- Combine purée with remaining 1 cup (240 ml) cider vinegar and sugar. Bring to a boil over high heat. Boil 10 minutes, stirring frequently.
- Add Ball® RealFruit™ Liquid Pectin, immediately squeezing entire contents from pouches. Continue to boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
- Ladle hot jalapeño jelly into hot jars leaving ¼ inch (6 mm) headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
- Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
- Enjoy!
ROADHOUSE GRILL TEXAS EGG ROLLS COPYCAT
I found this copycat for The Original Roadhouse Grill's Texas Egg Rolls and the sweet spicy jalapeno jelly dipping sauce. Yummy! Prep time includes the 2 hour refridgeration.
Provided by Punky Julster
Categories Low Protein
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix jalapenos with cream cheese.
- Place small amount on wrapper, roll up eggroll style and seal the tip with a drop of the water-flour mixture.
- Continue until mixture is all gone.
- Place in refrigerator for 2 hours.
- Heat oil to 350-375 and cook about 4 to 5 minutes or until golden brown.
- Cool 5 minutes. Filling will be hot.
- Serve with jalapeno jelly.
- Jalapeno Jelly:.
- In a large, stainless steel saucepan, combine peppers, vinegar, sugar, and cayenne pepper. Cook over medium high heat.
- Stir frequently until mixture begins to boil.
- Stir in pectin; boil 5 minutes longer, stirring constantly, and mix in food coloring.
- Skim off foam, and remove from heat.
- Ladle into sterilized jars.
- Seal, and process in a boiling-water canner for 5 minutes.
Nutrition Facts : Calories 1856.5, Fat 22.1, SaturatedFat 11.4, Cholesterol 72.7, Sodium 1788.7, Carbohydrate 405.1, Fiber 7.2, Sugar 331.3, Protein 16.4
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