What are some jalepeno jelly recipies

Question

What are some jalepeno jelly recipies

Answer 1

Just go to your search engine on the net and type in "Jalepeno Jelly", all kinds of good things will come up. Also, it is in the pectin instruction paper .

Answer 2

*JALAPENO PEPPER JELLY

3 large green bell peppers, seeded, diced

5-7 jalapeno peppers, seeded, diced

1/3 cup water

5 lbs. sugar

3 cups cider vinegar

3 pkgs (3 oz.) Certo

few drops green food coloring (optional)

Have ready 8-10 hot sterilized canning jars.

Tip: Clean blender before starting by processing 1/4 cup vinegar for 1 minute; discard vinegar.

Using a scrupulously clean blender, process peppers with water until smooth.

Note: Wear gloves when handling hot peppers and keep hands away from eyes.

In a large saucepan, combine pepper mixture, 1 5 lb. bag of granulated white sugar and 3 cups of vinegar. Stir together to dissolve sugar. Boil for 4 minutes, watching carefully (mixture boils over easily).

Remove from heat and stir in Certo and food coloring (if using). Stir well until all is combined.

Pour into hot sterilized jars. Seal and process in boiling water bath for 10 minutes.

*Apricot Jalapeno Jelly

1/2 cup Jalapeno peppers, stems & seeds removed

1 large Red bell pepper, stem & seeds removed

2 cups Cider vinegar

1 1/2 cup dried apricots, chopped

6 cups Sugar

3 ounces Liquid pectin

4 drops red food color

Put jalapenos, bell pepper, & vinegar in blender. Puree 'til coarsely ground and small chunks remain.

Combine apricots, sugar, & jalapeno/pepper/vinegar mixture in large saucepan. Bring to a boil. Boil rapidly, 5 minutes. Remove from heat; skim off any foam that forms.

Allow mixture to cool for 2 minutes. Then mix in pectin (and food coloring if you're going to use it).

Pour into sterilized jars, seal, and cool. (I processed in a boiling water bath for 10 minutes.)

* Red and Green Christmas Jalapeno Jelly

    1 cup chopped red bell pepper

    1/2 cup chopped jalapeno pepper

    5 cups white sugar

    1 1/2 cups apple cider vinegar

    1 (6 fluid ounce) container liquid pectin

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.

*Raspberry Jalapeno Jelly

    1 green bell pepper

    1 cup frozen raspberries or fresh raspberry

    5 jalapeno peppers

    3 cups sugar

    3/4 cup cider vinegar

    3 ounces pectin

Sterilize jelly jars and lids according to manufacturer's instructions.Remove seeds from green pepper and chilies Be very careful with chiles -- don't touch your eyes.Fit the steel knife blade into the bowl.Chop green pepper into 1/4-inch pieces.Measure 1/2 cup.Reserve rest for another purpose.Chop jalapenos into 1/4 inch pieces.Measure 1/4 cup for jelly.Place the Raspberries, 1/2 cup green pepper and 1/4 cup jalapenos, sugar and vinegar in a large saucepan.Bring to a boil.Continue to boil 1 minute.Remove from heat; let cool 5 minutes.Stir in pectin.Strain mixture through a fine strainer to remove pieces of peppers. Pour strained liquid into sterilized jars.Cover tightly and store in a cool place up to 6 months.

*http://whatscookingamerica.net/Sauces_Co...

*http://www.elise.com/recipes/archives/00...

ENJOY :-)

Answer 3

Jalapeno Jelly

INGREDIENTS

1 large green bell pepper

12 jalapeno peppers

1 1/2 cups apple cider vinegar

1 pinch salt

4 1/4 cups granulated sugar

4 ounces liquid pectin

4 jalapeno peppers, seeded and finely chopped

DIRECTIONS

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