JELLY SUGAR RECIPES

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JALAPENO JELLY RECIPE | ALLRECIPES



Jalapeno Jelly Recipe | Allrecipes image

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     Jams and Jellies

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 2 - (8 ounce) jars

Number Of Ingredients 7

1 large green bell pepper
12 jalapeno peppers
1 ½ cups apple cider vinegar
1 pinch salt
4 ¼ cups granulated sugar
4 ounces liquid pectin
4 jalapeno peppers, seeded and finely chopped

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, CarbohydrateContent 27.5 g, FatContent 0.1 g, FiberContent 0.4 g, ProteinContent 0.1 g, SodiumContent 1.1 mg, SugarContent 27 g

QUINCE JELLY RECIPE | BBC GOOD FOOD



Quince jelly recipe | BBC Good Food image

Serve this rose-coloured quince jelly as part of a cheeseboard, or alongside pork or game dishes. It's a great way to use up a glut of the fruit

Provided by Katy Gilhooly

Total Time 2 hours 20 minutes

Prep Time 20 minutes

Cook Time 2 hours

Yield Makes 2 x 350ml jars

Number Of Ingredients 4

1.5kg ripe quince, chopped
1 lemon, zest peeled into strips, juiced
900g preserving sugar (you may need less)
1 tbsp orange blossom water (optional)

Steps:

  • Put the quince and lemon peel and juice in a large, deep saucepan. Cover with water (you'll need about 3.2 litres) and bring to the boil. Reduce to a simmer and cook for 1 hr 30 mins until the quince is very soft.
  • Line a colander with muslin cloth, and put over a very large saucepan or heatproof bowl. Tip the quince into the lined colander, cover with a clean tea towel and leave to strain for 4-8 hrs until all the juice has dripped out. Discard the pulp, then measure out the strained juice and transfer to a large, deep saucepan (the jelly will bubble up high as it cooks). Add 500g sugar for every 600ml juice.
  • Bring to the boil over a low heat, stirring to dissolve the sugar. Bring to a rapid bubble and cook until the temperature reaches 105C on a sugar thermometer. Remove from the heat and stir in the orange blossom water, if using. Ladle into hot sterilised jars and seal. Will keep in a cool, dark place for up to a year.

Nutrition Facts : Calories 34 calories, CarbohydrateContent 9 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 0.1 grams fiber

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