JELLY BATH 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
SATSUMA JELLY | REALCAJUNRECIPES.COM: LA CUISI…
From the Mississippi Department of Agriculture - Satsumas gets it's named after the former Japanese province of Satsuma. In the United Kingdom it is often associated with Christmas. Size affects flavor and sweetness. Generally, sweetness increases with size. This jelly is made with the pure juice of the fruit.
Provided by Brenda Campbell
Yield 1
Number Of Ingredients 3
Steps:
- This jelly is made with the pure juice of the fruit.
- Juicing the fruit - Peel the satsumas. Using a blender puree the fruit and process through a screen strainer to remove pulp. Or peel a small section on the top of the fruit and squeeze over a sieve. This will capture the pulp and the occasional seeds.
- In a heavy duty aluminum pot, bring juice to a boil. Slowly add the pectin and dissolve.
- Over medium to high heat,bring to a roiling boil; a boil that stirring won't stop.
- Add the sugar and bring back to a full boil, stirring continuously for 1 to 2 minutes.
- Remove from heat and pour in hot sterile jars. Mixture will be a thin syrup but will thicken upon cooling.
- Process in a hot water bath for 10 minutes.
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