HOT JALAPENO PEPPER JELLY
Make and share this Hot Jalapeno Pepper Jelly recipe from Food.com.
Provided by Carole Reu
Categories Jellies
Time 50m
Yield 5 cups, 80 serving(s)
Number Of Ingredients 5
Steps:
- Wash hot peppers, cut off stem and halve the peppers, remove membrane and seeds.
- Put peppers in food processor and process off and on a couple of times until the peppers are coarsely chopped.
- In a medium saucepan combine peppers, cranberry juice, and vinegar.
- Bring to boiling; reduce heat, cover and simmer for about 10 minutes.
- In a 4 quart pot combine the pepper mixture and sugar.
- Bring to a full rolling boil over high heat, stirring constantly.
- Stir in pectin.
- Return to a full rolling boil; boil for 1 minute, stirring constantly.
- Remove from heat and quickly skim off foam with a metal spoon.
- Pour at once into hot, sterilized half-pint jars, leaving a 1/4" headspace. Wipe jar rims; adjust lids.
- Process in a boiling water canner for 5 minutes (start timing when water begins to boil).
- Remove jars and cool on a wire rack till set (2 to 3 days).
Nutrition Facts : Calories 51.6, Sodium 0.3, Carbohydrate 13.2, Sugar 13.1
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.
JALAPENO PEPPER JELLY
Make and share this Jalapeno Pepper Jelly recipe from Food.com.
Provided by Toby Jermain
Categories Jellies
Time 1h50m
Yield 5-6 half pint jars
Number Of Ingredients 6
Steps:
- Mix peppers, sugar, and vinegar in a large nonreactive saucepan.
- Bring to a boil, and boil for 5 minutes.
- Let cool at room temperature for 1 hour.
- Add pectin and optional food coloring.
- Return to heat, and bring to a full rolling boil for 1 minute.
- Pour into hot, sterilized half-pint canning jars to within 1/2" of top.
- Wipe tops of jars.
- Center lids on top of jars, and screw on bands firmly.
- Fill a canning kettle or large pot (with bottom rack) with water, and bring water to a boil.
- Gently lower jars into water.
- Water should cover jars by at least 1".
- Bring water to a full boil.
- Reduce heat to a gentle boil, cover, and process for 5 minutes.
- When processed, carefully remove jars from water using tongs or a jar-lifter.
- Place upside-down on a rack or thick towels, and let cool without moving for 12-24 hours.
- Jars will make popping sounds while cooling if sealed.
- Check seal on each jar by pressing down on lid; if it doesn't push, it's sealed.
- If it does push down, store in refrigerator until used.
- Otherwise store in a cool, dark place.
- Makes about 5-6 half-pint jars. To serve, stir to soften, pour over an 8 oz block of cream cheese, and spread on assorted crackers.
- Or use like any other jelly; it's great for a spicy peanut butter and jelly sandwich.
Nutrition Facts : Calories 640.2, Fat 0.1, Sodium 5, Carbohydrate 162.8, Fiber 1.4, Sugar 160.8, Protein 0.3
JALAPENO JELLY TEQUILA SHOTS
Can you handle the heat in these spicy jelly shots? Hollowed out, jalapenos become edible shot glasses for jiggly tequila-lime gelatin. Since some jalapenos are spicier than others, you won't know how much burn you have to endure until you bite into one!
Provided by Food Network Kitchen
Categories beverage
Time 6h30m
Yield 36 shots
Number Of Ingredients 6
Steps:
- Put 1/4 cup cold water in a small microwave-safe bowl and sprinkle over the gelatin. Let stand for 5 minutes to bloom.
- Microwave the mixture until the gelatin liquefies, about 20 seconds. Stir to make sure the gelatin is completely dissolved. Combine the tequila and lime juice in a liquid measuring cup and stir in the gelatin mixture.
- Cut 1/4 inch off the stem end of each jalapeno and use a 1/4-teaspoon measure to scoop out the ribs and seeds from each. Stand the jalapenos cut-side up in a plastic container large enough to fit them in a single layer, wedging them as much as possible so they stay in place without causing them to break or change shape. Pour some of the gelatin mixture into each, filling them just to the top (about 2 tablespoons in each). Refrigerate until the gelatin is set, at least 6 hours and preferably overnight.
- Combine the lime zest, sugar and salt in a small bowl and rub with your fingers until the lime zest is evenly mixed in.
- Using a paring knife, trim off and discard the tapered end of each jalapeno, then cut the jalapenos in thirds crosswise. If not serving right away, put the jalapeno pieces on a baking sheet and return to the fridge to chill until ready to serve, up to 2 hours.
- When ready to serve, spread a bed of finely crushed ice on a rimmed serving dish so that it creates a flat surface and arrange the jalapeno pieces on top. Serve with the lime zest mixture on the side.
RED AND GREEN CHRISTMAS JALAPENO JELLY
This is a beautiful jelly of red bell peppers and green jalapenos. It's a perfect relish to many holiday favorites, or serve it with cream cheese on a cracker.
Provided by MARBALET
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 30m
Yield 36
Number Of Ingredients 5
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.
Nutrition Facts : Calories 111.6 calories, Carbohydrate 28.4 g, Fiber 0.2 g, Protein 0.1 g, Sodium 1.1 mg, Sugar 28.1 g
CERTO JALAPEñO JELLY
Create a spicy CERTO Jalapeño Jelly with some bell peppers, jalapeño peppers, fruit pectin and more. Serve your jalapeño jelly at the next dinner party!
Provided by My Food and Family
Categories Baking Ingredients
Time 50m
Yield Makes about 7 (1-cup) jars or 112 servings, 1 Tbsp. each.
Number Of Ingredients 7
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 and butter. Stir in sugar. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
- Stir in pectin. 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 two-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 upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SURE.JELL JALAPEñO JELLY
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
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
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.
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!
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
JALAPEñO JELLY
This recipe gets rave reviews everywhere I take it. I made this step-by-step for beginners. I taught my friend in one afternoon and now she's hooked! No "heat" to this jelly, just a beautiful presentation that's soo easy to prepare. Put in pretty jelly jars for a great hand-made gift! Pour a jar over a block of cream cheese and serve with crackers for a quick appetizer that's sure to be a hit!
Provided by wyojess
Categories Jellies
Time 1h5m
Yield 24 1/2 pint jars
Number Of Ingredients 6
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.
Nutrition Facts : Calories 432.8, Fat 0.1, Sodium 1.9, Carbohydrate 110.2, Fiber 0.8, Sugar 109.2, Protein 0.2
More about "jalapeno jelly recipes"
JALAPENO JELLY - FOOD NETWORK
From foodnetwork.co.uk
JALAPENO JELLY - RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
- Add the jalapeno peppers to a food processor and pulse them until they are very finely chopped. Do not overdo it or you’ll wind up with a puree.
THE BEST JALAPEñO PEPPER JELLY - GARNISH & GLAZE
From garnishandglaze.com
- Place all peppers in a food processor and pulse until peppers are finely chopped. Empty into a mesh strainer and drain off excess liquid.
- Place the chopped vegetables in a large stock pot and add in the sugar, vinegar, and salt. Bring to a boil over medium-high heat and boil for 10 minutes. Add the pectin and boil 1 more minute. Remove from heat
- Ladle jam into hot sterile jars using a wide mouth funnel. Leave 1/4 inch headspace. Top the jars with the lids, screwing them on with just your thumb and index finger (this is to ensure that it is on but not too tight that the air can't escape).
HOMEMADE JALAPEñO JELLY - THE RECIPE CRITIC
From therecipecritic.com
- In a food processor add the jalapeño, green bell pepper and red bell pepper. Pulse until finely chopped. Transfer to a large saucepan.
- Add the sugar and apple cider vinegar and bring to a boil. Reduce heat and let simmer for 10 minutes.
- Add in the liquid pectin packet and continue to simmer for 5 minutes. Remove from heat and let cool. Transfer to jars and refrigerate.
JALAPENO JELLY RECIPE CANNING - THE IMPERFECTLY HAPPY HOME
DELICIOUS JALAPEñO JELLY RECIPE
From boxwoodavenue.com
- 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.
- Slice the top (stem) of each pepper off. Then, purée the peppers in a food processor or blender with 1 cup cider vinegar until smooth. Do not strain the purée.
JALAPEñO JELLY: A STEP-BY-STEP GUIDE ON HOW TO MAKE AND CAN
From themountainkitchen.com
- 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.
- Remove the stems of the jalapeños. Make the jalapeño jelly as spicy or mild as you want, by removing some or all of the seeds and veins.
- Using a food processor or blender, puree the jalapeños with 1 cup of the apple cider vinegar, until smooth. (Do not strain)
JALAPEñO JELLY RECIPE {AKA HOT PEPPER JELLY} | LIL' LUNA
From lilluna.com
- Place all peppers in a food processor and pulse until peppers are finely chopped. Empty into a mesh strainer and drain off excess liquid.
- Place the chopped vegetables in a large stock pot and add in the sugar, vinegar, and salt. Bring to a boil over medium-high heat and boil for 10 minutes. Add the pectin and boil 1 more minute. Remove from heat
- Ladle jam into hot sterile jars, leaving 1/4 inch headspace. Top the jars with the lids and then seal jars in a hot water bath for 10 minutes.
HOMEMADE JALAPEñO JELLY RECIPE - FAVORITE FAMILY RECIPES
HONEY SWEETENED JALAPEñO JELLY RECIPE FOR CANNING - AN ...
From anoregoncottage.com
- Wash 7 to 8 half-pint (8-ounce) jars and keep warm until needed. Wash lids and rings in soapy water and set aside. Prepare boiling water canner.
JALAPEñO JELLY RECIPE - ANDREA MEYERS
From andreasrecipes.com
- Sterilize jars, rings, and lids according to the instructions in Home Canning (Boiling Water Method). Keep the jars in the canning pot and the lids and bands in the 3-quart pot with hot, not boiling, water.
- In the blender or food processor, puree the peppers with 1 cup (250 mL) of the cider vinegar until smooth.
- Quickly pour the hot jelly into the jars, leaving 1/4 inch (0.5 cm) headspace. Wipe the rims clean.
JALAPENO JELLY | HOT PEPPER JELLY | STEP-BY-STEP TUTORIAL
From melskitchencafe.com
- Finely chop the bell peppers and jalapenos in a food processor fitted with a fine shredding blade (if you don't have a food processor, no worries, grab a knife and get started chopping up those peppers into little tiny pieces). Update: to minimize jelly potentially not setting up, drain any extra liquid from the peppers before step #2.
- Add the peppers to a large pot (the jelly will foam when it first comes to a boil so use a pot at least 5-6 quarts for a single batch and larger if doubling the batch).
JALAPEñO JELLY RECIPE - SOUTHERN LIVING
From southernliving.com
- Process peppers in a food processor 10 to 20 seconds, stopping once to scrape down sides. Combine peppers, vinegar, and sugar in a large Dutch oven. Bring to a boil over medium-high heat; boil 9 minutes. Reduce heat to low; simmer, uncovered, 5 minutes. Add liquid pectin to pepper mixture; return to a boil, and boil 1 minute. Reduce heat to low, and simmer 4 minutes. Remove from heat, and skim off foam with a metal spoon.
- Pour hot jelly into hot, sterilized jars, filling to 1⁄4 inch from top; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling-water bath 5 minutes; cool. Makes 7 (1⁄2-pt.) jars.
NANNY'S JALAPENO PEPPER JELLY - LOVEFOODIES
From lovefoodies.com
- Boil Vinegar & Sugar together. Clean, de - seed and chop the peppers into small cubes (see photo below)
JALAPEñO JELLY - PRETTYFOOD
From prettyfood.com
JALAPENO JELLY RECIPE | FOOD NETWORK
From crecipe.com
JALAPENO JELLY RECIPE WITH POWDERED PECTIN » AL AZHAR FOODIE
From alazharfoodie.com
JALAPENO JELLY - RECIPE | COOKS.COM
From cooks.com
JILLNJO - FOOD - ORANGE JALAPENO JELLY - JIGSAW PLANET
BRICKSTONE FINE FOODS – JALAPENO JELLY – ST.MARY'S NURSERY ...
From stmarysnurseryandgardencentre.ca
IRISH JALAPEñO JELLY - BOREDMOM
From boredmom.com
FANCY INFUSIONS RAISES THE BAR WITH FLAVOUR-PACKED PEPPER ...
From winnipegfreepress.com
JALAPEñO JELLY - PREPPY KITCHEN
From preppykitchen.com
PEAR JALAPENO JELLY RECIPE BY ELITISTS.KITCHEN | IFOOD.TV
From ifood.tv
JALAPENO JELLY – MILD BILL'S GUNPOWDER FOODS
From mildbillsspices.com
JALAPENO JELLY-GLAZED PORK CHOPS - READER'S DIGEST CANADA
From readersdigest.ca
JALAPENO JELLY RECIPE WITH GELATIN - FOODRECIPESTORY
From foodrecipestory.com
JALAPENO JELLY - FOOD, DRINK AND CONDIMENTS - WHOLE30
From forum.whole30.com
JALAPENO JELLY RECIPE WITHOUT BELL PEPPER – GO FOOD RECIPE
From gofoodrecipe.com
JALAPENO JELLY - | JALAPENO JELLY RECIPES, JALAPENO JELLY ...
From pinterest.ca
JALAPENO PEPPER JELLY FOOD - COOKEATSHARE
From cookeatshare.com
JALAPEñO JELLY - REAL FOOD PROMPTUARY - TEXASREALFOOD
From texasrealfood.com
PEPPERED JALAPEñO JELLY CANNING RECIPE - THIS LIL PIGLET ...
From pinterest.ca
JALAPENO JELLY RECIPE WITH GELATIN – GO FOOD RECIPE
From gofoodrecipe.com
RHUBARB JALAPENO JELLY RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
BERNARDIN HOME CANNING: BECAUSE YOU CAN: JALAPEñO JELLY
From bernardin.ca
JALAPENO JELLY RECIPE - FOOD.COM - PINTEREST
From pinterest.com
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #low-protein #healthy #breakfast #fruit #low-fat #dietary #gifts #low-sodium #low-cholesterol #low-saturated-fat #healthy-2 #low-in-something #tropical-fruit #brunch #novelty
You'll also love