Jalapeno Jelly Glaze Recipes

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.

Steps:

• For the batter and filling: Preheat the oven to 400 degrees F.
• In a large bowl, add the cornbread mix. In a medium bowl, whisk the milk, paprika, bacon, eggs, scallions and lime zest. Fold the egg mixture into the cornbread mix. Let rest 5 minutes.
• In a 12-cup muffin tin lined with muffin liners, divide half of the batter among all 12 cups. Then add the mozzarella in an even layer and top each with a piece of pepper jack. Gently press down to make everything even. Pour over the remaining batter and spread evenly. Bake until the tops are golden, about 20 minutes.
• For the glaze: Meanwhile, in a small pot, add the jelly, lime juice, butter and a splash of water. Heat until the mixture begins to simmer.
• Remove the muffins from the oven and immediately pour a spoonful of the glaze over the top of each. Serve warm.

Steps:

• 1. Prepare a grill for medium-high heat cooking. In a small bowl, combine the brown sugar, coriander, 1 tablespoon salt, and 1 teaspoon pepper. Rub the mixture over the chicken. In another bowl, whisk together the jelly, vinegar, and rosemary.
• 2. Brush the grill grate with oil. Grill the chicken halves, bone side down, for 10 minutes. Flip the chicken and cook until there are dark grill marks on the skin, about 10 minutes. Flip the chicken again and brush the skin with the jelly mixture. Continue cooking, brushing the skin every 10 minutes with the jelly mixture, reserving some for serving, until an instant-read thermometer inserted into the thigh but not touching the bone registers 165 degrees F, about 20 minutes more. Transfer the chicken to a cutting board and let rest for 5 minutes. Cut the chicken into serving pieces and serve with the extra glaze on the side.

Steps:

• In a small saucepan, heat jelly and lime juice over medium heat until melted. Set aside 1/2 cup for serving., Sprinkle chicken with salt and pepper. On a greased grill rack, grill chicken, covered, over medium heat 15-20 minutes or until a thermometer reads 170°-175°, turning occasionally and basting with remaining jelly mixture during the last 5 minutes of cooking. Serve with reserved jelly mixture.

Steps:

• Place cranberry juice and jalapenos in a blender; cover and process until peppers are fully chopped. Strain through a double thickness of cheesecloth. , Pour the strained juice into a Dutch oven; add vinegar. Stir in sugar. Bring to a full rolling boil, stirring constantly. Stir in pectin; return to a full 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 sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.

Steps:

• Preheat the oven to 350 degrees F (175 degrees F).
• Arrange chicken breasts in a baking dish so they are not crowded. In a cup or small bowl, mix together the pepper jelly, mustard and honey; pour over chicken to coat.
• Bake uncovered for about 1 hour, basting occasionally, until chicken is no longer pink, and the juices run clear.

Steps:

• Preheat oven to 425°. Place green beans in a 15x10x1-in. baking pan coated with cooking spray; toss with oil, 1/4 teaspoon salt and 1/8 teaspoon pepper. Roast 15-20 minutes or until tender and lightly browned, stirring occasionally., Meanwhile, sprinkle pork chops with the remaining salt and pepper. Place a large nonstick skillet coated with cooking spray over medium heat. Add chops; cook, uncovered, 4 minutes. Turn chops over; spread tops with half of the jalapeno jelly., Cook, uncovered, 2-3 minutes longer or until a thermometer reads 145°. Turn chops over; spread tops with remaining jelly. Let stand 5 minutes. Serve with green beans.

Steps:

• Melt the jelly or preserves over low heat or in a microwave oven.
• Stir in flavoring ingredients.
• Note: Chunky preserves melt more readily when they are first pureed in a blender or food processor.

Steps:

• Let the ham sit at room temperature 30 minutes. Preheat the oven to 325 degrees F. Trim off any skin from the ham if needed. Score the ham through the fat in a diagonal crosshatch pattern without cutting into the meat. Place the ham, flat-side down, on a rack in a roasting pan. Pour 1/4 inch of water into the bottom of the pan. Roast the ham until it reaches an internal temperature of about 130 degrees F, about 2 1/2 hours or 15 minutes per pound.
• Meanwhile, whisk together the lemon and lime juices, pepper jelly, Worcestershire sauce and jalapeno in a small saucepan. Bring to a simmer and reduce until thickened to about 3/4 cup, about 20 minutes.
• Remove the ham from the oven when it has reached 130 degrees F internally. Increase the oven temperature to 425 degrees F. Spoon or brush half of the glaze all over the ham. Add water as needed to the bottom of the pan. Return the ham to the oven and roast, basting every 10 minutes with the remaining glaze until glossy, glazed and well browned, about 45 minutes more.

Steps:

• Sterilize 8 jars 1/2 pint size jars or four one pint jars
• Rinse and deseed jalapenos.
• Deseed only half of them, leaving some seeds for hotness if desired.
• Chop the red and green peppers.
• I like all red peppers myself.
• I use the food processor and process until a fine chop.
• In a large pot bring peppers, sugar and cider vinegar to a rolling boil, stirring constantly.
• Stir in the pectin and return to boil uncovered for one minutes.
• Remove from heat, skim off foam.
• Fill jars, wipe rims, top with seal, finger tight.
• Let jars cool.
• They will pop as they seal.

Steps:

• Prepare barbecue (medium heat). Stir jelly, cilantro, vinegar and chili in heavy medium saucepan over low heat until glaze comes to simmer. Reserve 1/4 cup glaze in saucepan; pour remaining glaze into small bowl.
• Brush chicken all over with glaze from bowl. Set pan of reserved glaze at edge of barbecue to rewarm. Place chicken, skin side down, on barbecue. Grill 4 minutes; brush with glaze from bowl. Using tongs, turn chicken over. Grill 5 minutes. Brush with glaze from bowl. Turn chicken again and grill until cooked through, about 2 minutes longer.
• Transfer chicken to plates. Spoon glaze in saucepan over and serve.

Steps:

• Combine all the ingredients (except the optional jalapeno) in a blender. Pulse until well blended. Once blended, add the minced jalapeno pepper.
• Refrigerate for up to 2 weeks.

Steps:

• Mix dry rub ingredients and rub onto ribs. Let sit in refrigerator at least 30 minutes to two hours.
• Wrap ribs in foil and place on grill (or oven) on low heat for 1 1/2 - 2 hours or until very tender.
• While ribs are cooking mix glaze ingredients and simmer until mixture begins to thicken.
• When ribs are tender remove from foil and place onto grill (or cooking sheet in oven) and turn heat up to medium brush glaze over ribs.
• Cook for another 20 minutes.
• Serve ribs with remaining glaze for dipping.

Steps:

• Combine the garlic powder, pepper flakes and cumin; sprinkle over pork. In a large nonstick skillet, brown pork on both sides in oil. Remove and keep warm. , In the same skillet, combine the jalapeno jelly, orange juice, Worcestershire sauce and mustard. Cook and stir over medium heat for 3-4 minutes or until thickened. Return pork to the pan; cook and stir for 2-3 minutes or until pork juices run clear.

Steps:

• Equipment (I left out the basics like knives, etc).
• Hot water canner
• 24 half-pint jelly jars, lids and rings.
• Small saucepan.
• Very large pot that will hold at least a gallon of boiling liquid.
• Canning funnel.
• Rubber gloves.
• Start a hot water canner 3/4 full of hot tap water boiling on high.
• Place washed jelly jars into a 200 degree oven to sterilize (no lids!).
• Seed, devein and chop jalapeños and red bell peppers into 1/4 inch pieces. Always wear disposable rubber gloves when you handle hot peppers and DON'T touch anything else in your kitchen with the gloves!
• Bring jalapeños, vinegar and sugar to a boil and boil for 1 minute.
• Reduce heat to low and cook 5 minutes (this step removes most of the "heat" from the jalapeños).
• Meanwhile, pour boiling hot water into a sauce pan and place jar lids in the hot water (not the rings).
• Remove jelly from heat and add pectin.
• Stir well and mix in 10 drops of food coloring.
• Quickly ladle into hot jars (leave about 1/4 inch of room from the brim) and wipe down rim of jar with a clean washcloth. Don't under fill any of the jars! If you can't fill the last jar entirely, just put it in the fridge and enjoy it later.
• Place a hot lid and a room-temp ring on the jar immediately.
• After all the jars are filled with hot jelly, place in the boiling water bath for 10 minutes (water needs to cover the lids by at least 1 inch).
• Allow jars to cool at room temperature. Check after 24 hours for a seal (the lid will have sucked down tight). If any of the jelly didn't seal, place in the refrigerator immediately and consume within 3 months.
• Store in a cool, dry place.