JALAPENO JELLY AND CREAM CHEESE RECIPES
JALAPENO JELLY RECIPE - FOOD.COM - FOOD.COM - RECIP…
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:)
Total Time 45 minutes
Prep Time 45 minutes
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.
Nutrition Facts : Calories 972.4, FatContent 0.2, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 9.2, CarbohydrateContent 246, FiberContent 2.6, SugarContent 242.7, ProteinContent 0.6
JALAPENO JELLY RECIPE - FOOD.COM - FOOD.COM - RECIP…
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:)
Total Time 45 minutes
Prep Time 45 minutes
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.
Nutrition Facts : Calories 972.4, FatContent 0.2, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 9.2, CarbohydrateContent 246, FiberContent 2.6, SugarContent 242.7, ProteinContent 0.6
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JALAPENO PEPPER JELLY RECIPE: HOW TO MAKE IT
My family relishes this jelly served with meat or spread on crackers with cream cheese. It's in hot demand as a gift. —Bev Elliott, Peotone, Illinois
From tasteofhome.com
Reviews 5
Total Time 40 minutes
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Calories 94 calories per serving
From tasteofhome.com
Reviews 5
Total Time 40 minutes
Cuisine North America, Southwest
Calories 94 calories per serving
- In a large saucepan, combine sugar, apples, vinegar, green pepper, jalapenos and water. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Strain mixture and return to pan. Stir in food coloring. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Ladle hot mixture into five hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool. Serve with cream cheese on crackers.
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TEXAS JALAPENO JELLY RECIPE: HOW TO MAKE IT
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From tasteofhome.com
Reviews 4.6
Total Time 30 minutes
Cuisine North America, Mexican
Calories 92 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 30 minutes
Cuisine North America, Mexican
Calories 92 calories per serving
- 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.
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JALAPENO PEPPER JELLY RECIPE - FOOD.COM - RECIPES, FOOD ...
Make and share this Jalapeno Pepper Jelly recipe from Food.com.
From food.com
Reviews 5.0
Total Time 1 hours 50 minutes
Calories 640.2 per serving
From food.com
Reviews 5.0
Total Time 1 hours 50 minutes
Calories 640.2 per serving
- Or use like any other jelly; it's great for a spicy peanut butter and jelly sandwich.
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JALAPENO JELLY RECIPE - FOOD.COM - FOOD.COM - RECIP…
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:)
From food.com
Reviews 5.0
Total Time 45 minutes
Calories 972.4 per serving
From food.com
Reviews 5.0
Total Time 45 minutes
Calories 972.4 per serving
- Ladle hot jelly into hot jars, leaving 1/4 inch headspace. Adjust 2 piece caps. Process 10 minutes in a boiling water canner.
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