HOT PEPPER JELLY
Enjoy this spicy treat on crackers with cream cheese. It also makes a festive holiday appetizer.
Provided by ranger1
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h45m
Yield 48
Number Of Ingredients 6
Steps:
- Sterilize 6 (8 ounce) canning jars and lids according to manufacturer's instructions. Heat water in a hot water canner.
- Place red bell peppers, green bell peppers, and jalapeno peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin. Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar. Return to full rolling boil, and boil exactly 1 minute, stirring constantly. Remove from heat, and skim off any foam.
- Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly.
- Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 5 minutes.
Nutrition Facts : Calories 88.5 calories, Carbohydrate 22.5 g, Fiber 0.3 g, Protein 0.1 g, Sodium 2.8 mg, Sugar 21.3 g
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
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
SWEET HOT JALAPENO JELLY
This stuff is divine. I've been making it for years as a dip for taquitos, flautas, and burritos. I also discovered that if I mix it with sour cream and hot sauce it becomes dipping sauce of the gods. This recipe uses red wine vinegar and lime juice, something I didn't find anywhere here. I pour this into plastic containers with lids and store it in the fridge. It does keep longer than 5 days.
Provided by PlatinumBaby
Categories Jellies
Time 15m
Yield 3 cups
Number Of Ingredients 7
Steps:
- Combine the peppers, jalapenos, sugar, vinegar, and lime juice in a large saucepan over medium heat. Heat until warm and sugar is dissolved.
- Pour the mixture in a blender and blend for 5 seconds. Return the blended mixture to the saucepan and bring to a boil.
- Skim off any foam that rises to the surface.
- Decrease the heat to low and simmer for 5 minutes.
- Stir in the pectin, increase heat to medium-high, and bring to a boil.
- Remove from heat and cool. The jelly will set as it cools down.
- When cool, cover and refrigerate for up to 5 days.
Nutrition Facts : Calories 727.6, Fat 0.1, Sodium 6.3, Carbohydrate 185.8, Fiber 0.8, Sugar 184.3, Protein 0.4
EASY SWEET & SPICY JALAPENO RELISH
Make and share this Easy Sweet & Spicy Jalapeno Relish recipe from Food.com.
Provided by Chef Roly-Poly
Categories Chutneys
Time 15m
Yield 1 Quart Relish
Number Of Ingredients 2
Steps:
- Drain off peppers. Grind peppers in a food processor until consistancy of relish and place in a quart jar. Replace vinegar with sugar. Rotate jar every few hours until all sugar becomes liquid. Store in refrigerator and wait a few days and enjoy. Great on hotdogs. It will last almost forever in the frige, unless you're like me and can't resist.
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
SWEET HOT JALAPENO JELLY
Steps:
- Combine the peppers, jalapenos, sugar, vinegar, & lime juice in a large saucepan over medium heat. Heat until warm & sugar is dissolved.
- Pour the mixture in a blender blend for 5 seconds. Return the blended mixture to the saucepan & bring to a boil. Skim off any foam the rises to the surface.
- Decrease the heat to low & simmer for 5 minutes. Stir in the pectin, increase the heat to medium high, & bring to a boil.
- Remove from heat & cool the jelly will set as it cools down. When cool, cover & refrigerate for up to 5 days.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 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.
HOT JALAPENO PEPPER JELLY
This recipe orginally came from a Certo insert but over the years I have changed it a bit to suit our tastes. A bit of sweetness with a bite! When a plate of crackers, each with a thin layer of peanut butter, cream cheese with chives, dollop of this jelly, all topped with slices of pickled jalapenos, gets set out it doesn't last long!
Provided by smoke alarm jr
Categories Jellies
Time 23m
Yield 7-8 cups
Number Of Ingredients 5
Steps:
- In large pot stir together jalapenos, vinegar, and sugar.
- Bring to a rolling boil.
- Stir in Certo.
- Stir constantly for 1 minute.
- Remove from heat and stir in crushed red pepper.
- Pour into sterilized jars.
- Top with sterilized lids and bands.
- Invert jelly jars for 5 minutes.
- Turn back over and enjoy listening to the pop of the jars sealing.
Nutrition Facts : Calories 785.1, Fat 0.3, Sodium 28.6, Carbohydrate 200.4, Fiber 2.5, Sugar 187.6, Protein 0.7
CHICKEN WITH SWEET JALAPENO SAUCE
This family favorite is not too hot and not too sweet. You can use any type of hot pepper jelly you like. -Jaye-Lynn Baublitz, Bradenton, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Flatten chicken to 1/4-in. thickness; sprinkle with salt and pepper. Cook chicken in batches in oil in a large skillet over medium heat for 2-3 minutes on each side or until meat is no longer pink. Remove and keep warm., Saute onion and celery in the same pan until crisp-tender. Add the chicken broth, orange juice and thyme. Bring to a boil; cook until liquid is reduced by half. Stir in pepper jelly until melted. Remove from heat; stir in butter and parsley. Serve with chicken.
Nutrition Facts :
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SWEET HOT JALAPEñO JELLY RECIPE - SBCANNING.COM
From sbcanning.com
Ratings 6Category DessertCuisine AmericanTotal Time 24 hrs 30 mins
- Combine the peppers, jalapeños, sugar, vinegar and lime juice in a large stock pot (6 quart is a good size) over medium heat. Heat until warm and sugar is dissolved.
- Fill your canning pot 2/3 full with water and put in on the stove on high heat, keeping the cover on. In another big pot place several clean jars and lids and fill with water. Place this pot on the stove and boil on med-high heat.
- Pour the mixture in a blender or food processor and blend for 5 seconds. Return blended mixture to the stock pot and bring to a boil. Skim off any foam that rises to the surface with a large spoon or spatula. Decrease the heat to low and simmer for 5 minutes. Stir in the pectin, increase the heat to medium-high, and bring to a boil. All the while continuing to skim any foam that rises to the surface. Remove from heat.
- Working quickly, take the pot of boiling jars and begin removing one jar at a time with jar lifter. Wipe the inside of the jar dry. Fill jar with jelly using ladle, leaving a 1/2 inch of headspace. After the jar is filled, wipe the rim clean with a damp cloth and retrieve a hot lid from the pot. Wipe the the lid dry, place it on the jar and tighten a clean ring on it. Once you have enough jars filled to fill your canning pot (mine can hold 12 regular mouth 1/2 pint jars and 8 wide mouth 1/2 pint jars) begin placing them in one at a time using jar lifter. For boiling water method, do not double stack jars. Make sure that water covers the tops of the jars by at least 2 inches. Cover the canning pot with lid and return to boil. When it starts boiling, then you can set your timer and boil for 10 minutes. After 10 minutes, use your jar lifter and carefully remove and set on a wire cooling rack. You should hear the lids pop as they seal as they gradually cool down.
SWEET AND SPICY JALAPENO JELLY - KA EATS
From kaeats.com
Estimated Reading Time 3 mins
- Using gloves, clean 12 Jalapeno peppers by halving them the long way to make 24 Jalapeno Halves. Remove seeds and ribs. (If you want it spicy, leave some of the ribs and seeds). Next, clean the Bell Peppers and remove the stem, seeds, and ribs.
- Take 12 Jalapeno halves and all the Red Bell Peppers and chop roughly. Place in a Food Processor on high with the regular Food Processor blade for approx. 1 minute.
- Mince the rest of the Jalapenos halves and set aside. Take the Cherry peppers, remove the seeds and stem and mince and set aside.
- In a 12 inch Saute Pan, add the vinegar and sugar. Mix slightly and put over high heat. When the sugar is dissolved in the vinegar, add the peppers from the food processor. Add salt and 10 turns of a black pepper grinder. Mix often for approx. 10 minutes. Then add the Dry Pectin and Liquid Fruit Pectin. Continuously mix for 1.5 minutes.
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#15-minutes-or-less #time-to-make #course #preparation #jellies #sauces #condiments-etc #vegetarian #dietary #sweet-sauces
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