SUGAR FREE JALAPENO JELLY WITH TRUVIA
I couldn't find a Jalapeno Jelly recipe that used Truvia natural sweetener, so I created one and had great success. The jelly set up perfectly and the flavor is amazing! It's sweet and spicy! The 3 cups of Truvia (0 calories) replaces 8 cups of sugar (6,144 calories). You can choose to use only jalapenos for a spicier jelly or add a couple bell peppers, color of your choosing to soften the spiciness.
Provided by Diane in Nebraska
Categories Jellies
Time 1h40m
Yield 12 8 oz. jars, 12 serving(s)
Number Of Ingredients 7
Steps:
- Wash and sterilize 12 - 8oz. canning jars. The 12 lids (not the 12 rings) should be place in a pan of water and brought to a simmer, not boiled and then removed from heat. I try to have jars and lids hot and ready at the same time as the jelly.
- Make sure you wear disposable rubber gloves to prepare the jalapenos. Rinse jalapenos, cut off stems, cut in half lengthwise and remove the seeds and ribs. I seed the jalapenos under water in a large bowl of cold water to keep the peppers from spraying on my skin or in my eyes. I chopped the jalapeno peppers and the bell peppers in a food processor a few at a time. (Some like to chop the entire jalapeno including the seeds, to make it hotter, but I find the seeds do not chop very well. If you don't mind the seeds this is a much simpler way to make it hotter and to prepare the jalapenos.).
- Optional method if you like hotter spicier jelly and don't want seeds in the jelly; try this method: Place all the seeds and ribs from the jalapenos in the pan you will be making the jelly inches Add the cider vinegar, cover and simmer for about 30 minutes, strain the vinegar to use for the jelly and discarded the seeds and ribs. I prefer not so spicy, but my husbands loves it and I'm always trying to find ways to make it spicier (I even used a few habenero peppers in a batch) !
- In a large pan, add finely chopped jalapenos, finely chopped red, green and/or yellow peppers (remember bell peppers are optional. I like them because they add color and tone down the spiciness), and cider vinegar. Bring to a simmer, add food coloring (opt) and stir in 2 pkgs. Sure-Jell (VERY IMPORTANT to use the "No sugar needed" style, in the pink box) to the peppers. Turn heat to med/high and bring to a full rolling boil (a boil you can not stir down) and boil exactly one minute. Remove from heat and stir in Truvia Sweetener.
- Use a ladle and fill hot sterilized jars with hot jelly, make sure to leave about ½" of air space for better sealing. Wipe top of rim with clean damp towel to remove any drips. Place hot lid on top and screw ring on snugly, but not real tight. You want to allow air to escape for better sealing.
- 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. Remove ring, wipe jars with a clean damp towel, put ring back on and store in your pantry until ready to use.
- To check the seal just press down on lid, if you are able to push it and the lid flexes it is not sealed but will keep well in the in refrigerator until ready to use.
- To serve, stir to soften, pour over an 8 oz softened block of cream cheese, add a knife and let guests spread on assorted crackers. Or gently mix jelly and cream cheese until coarsely mixed and serve as a dip or spread.
- Make a great glaze on fish, chicken or pork!
- Great PB & JJ sandwich (peanut butter and Jalapeno Jelly) !
ORANGE JALAPENO JELLY
A little tang, a little jalapeno flavor, mostly just yum. (really NOT spicy-hot) Visually, is a pale orange with beautiful bits of green & red floating in it.
Provided by kstrating
Categories Jellies
Time 2h
Yield 12 1/2 pints
Number Of Ingredients 14
Steps:
- Chop peppers fine mince in food processor.
- Add to water, bring to boil, simmer 3 - 4 minutes.
- Strain & set water aside, reserve about 1/4 of the peppers.
- Combine the 2 3/4 C sugar, the reserved peppers, lime juice, wine vinegar, and enough of the pepper-water to equal 3 C (may add more water if needed to bring it to 3 C).
- Combine the orange and lemon juices + their zest, 1 1/2 C Water, 5 C sugar, and the baking soda in a sauce pan and boil 5 minutes. (end result needs to be 3 C, so if needed, add water, here, as well).
- Combine all, EXCEPT pectin.
- Bring to rolling boil, stirring constantly.
- Quickly add pectin, bring back to boil; skim any foam, turn off heat.
- Fill jars leaving 1/4" headspace.
- Wipe jar rims, adjust lids.
- Process 5 minutes in boiling water canner.
- Remove to cool.
- Preparation time is a guess, but should give you plenty of wiggle room.
Nutrition Facts : Calories 522.9, Fat 0.1, Sodium 16.6, Carbohydrate 134, Fiber 0.8, Sugar 132.2, Protein 0.4
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.
APRICOT JALAPENO JELLY
I love the jalapeno-fruit recipes to have at home and to give as gifts. With a nice wheat cracker, a little cream cheese and dollop of the jelly you have a nice snack or appetizer. The 'heat' from the jalapenos depends on how many of the seeds you leave in the jelly. A friend likes this on hotcakes, and we also like the jelly on biscuits.Try this, it will surprise you!
Provided by Colorado Lauralee
Categories Low Protein
Time 20m
Yield 7 half pints
Number Of Ingredients 6
Steps:
- Place the jalapenos, pepper and vinegar in a blender (or food processor).
- Pulse until small chunks remain.
- Combine apricots, sugar and the pepper/vinegar mixture in a large saucepan.
- Bring to a boil; boil rapidly for 5 minutes.
- Remove from the heat; skim off any foam that forms.
- Allow mixture to cool for 2 minutes.
- Mix in the pectin.
- Pour into sterilized jars, seal and cool.
- (At this point I turn the sealed jars over several times as they cool for about 10 minutes at a time to keep the fruit nicely distributed in the jar).
- * Note; It is an excellent idea to wear rubber gloves when working with hot peppers, they otherwise may make the hands burn. And don't rub your eyes!
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