HOT PEPPER JELLY SURE JELL RECIPES

Name: Strawberry Jalapeno Jam
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 8 half pints approx
Ingredients: 4 cups crushed strawberries (discard stems and leaves); 1 cup jalapeno pepper (processed in food processer); 1/4 cup lemon juice; 1 (1 3/4 ounce) package powdered fruit pectin (Sure-Jell Premium yellow box I prefer using 1 1/2 packages if strawberries are runnier); 7 cups granulated sugar (yes this is the right amount...it's jelly!)

More about "hot pepper jelly sure jell recipes"

STRAWBERRY JALAPENO JAM RECIPE - FOOD.COM - RECIPES, …

Strawberry Jalapeno Jam Recipe - Food.com - Recipes, … image

Consider keeping the jalapeno seeds and membranes, otherwise the results will be good, but mild. Also, remember to use disposable latex gloves when handling peppers. I can't guarantee the recipe should you reduce the sugar because I've never made it otherwise. Sure-Jell Premium (yellow box) requires a certain amount of sugar to gel properly. (I do have another jalapeno jelly recipe, recipe #460242. It's considerably less work and equally divine.) BTW, should any recipe fail, see recipe #151544.

Total Time 1 hours

Prep Time 40 minutes

Cook Time 20 minutes

Yield 8 half pints approx

Number Of Ingredients 5

Ingredients

4 cups crushed strawberries (discard stems and leaves)
1 cup jalapeno pepper (processed in food processer)
1/4 cup lemon juice
1 (1 3/4 ounce) package powdered fruit pectin (Sure-Jell Premium yellow box I prefer using 1 1/2 packages if strawberries are runnier)
7 cups granulated sugar (yes this is the right amount...it's jelly!)

Steps:

Sterilize eight half pint canning jars with lids and rings, boiling for at least 5 minutes and kept hot.
Place the crushed strawberries (do not chop in a food processer; the texture will be too fine and choppy), processed jalapeno pepper, lemon juice and pectin into a large, heavy-bottomed saucepan; stir in the sugar to dissolve. Rapidly bring to a boil over high heat (long, slow boiling destroys the pectin). Once at a full rolling boil, cook for 1 full minute. One half teaspoon butter may be added to keep down the foam, if desired. Letting this mixture sit for about 5 minutes discourages the fruit from separating.
Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
Process 10 minutes in a boiling water canner. Remove the jars and place onto a cloth-covered or heat-resistance surface. (While cooling, I shake frequently to redistribute content.) Allow to cool overnight. Store in a cool, dark area.

Nutrition Facts : Calories 725.5, FatContent 0.3, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 15.4, CarbohydrateContent 187.4, FiberContent 2.3, SugarContent 178.8, ProteinContent 0.6

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