anyone out there have a great recipie for jalapaeno jelly?
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11-18-05, 06:15 AM
clarebear
Hi Pricilla. Welcome to Answerpool. Smile

Jalapeno Pepper Jelly

INGREDIENTS:

* 3 green bell pepper, minced
* 2 (4 ounce) cans diced jalapeno peppers
* 1 1/2 cups distilled white vinegar
* 6 1/2 cups white sugar
* 1/2 teaspoon cayenne pepper
* 1 (6 fluid ounce) container liquid pectin
* 5 drops green food coloring

DIRECTIONS:

1. In a large, stainless steel saucepan, combine peppers, vinegar, sugar, and cayenne pepper. Cook over medium high heat. Stir frequently until mixture begins to boil.
2. Stir in pectin; boil 5 minutes longer, stirring constantly, and mix in food coloring. Skim off foam, and remove from heat.
3. Ladle into sterilized jars. Seal, and process in a boiling-water canner for 5 minutes.

Original recipe yield: 6 small jars.

*Recipe by Brenda Moore*

Or:

JALAPENO PEPPER JELLY


1 c. lengthwise strips green bell pepper (about 1 med. pepper)
1 1/2 c. cider vinegar
1/3 c. quartered fresh jalapeno peppers with seeds
5 c. C and H granulated sugar
1 pouch (3 oz.) liquid pectin
5 drops green food color

Combine pepper strips, vinegar and jalapeno peppers in a blender. Process stop-and-go fashion to desired fineness. Combine with sugar in saucepan and bring to a boil. Boil 5 minutes. Remove from heat and skim to remove foam. Cool 2 minutes, then mix in pectin and food color.

Pour into sterilized jars and fasten lids. Process in boiling water bath for 15 minutes if desired. Cool. Invert jars a few times after about 30 minutes of cooling to distribute peppers evenly before jelly completely sets.

RED JALAPENO PEPPER JELLY:

Substitute red bell peppers for the green; use 5 drops red food color instead of green.

Makes 5 cups.

If fresh jalapenos are not available, use 1/4 cup canned or bottled jalapeno peppers (rinsed, seeded and quartered) instead.

02-04-06, 04:58 PM
luckyladee
here is my recipe that I have been making forever!

* Exported from MasterCook *

Hot Pepper Jelly***


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup hot peppers (this amount can vary
according to what type of peppers used and
how hot you want your jelly.) -- about 8 red hot chili pepper
1 red bell pepper
1 1/2 cups white vinegar
6 cups sugar
1 bottle Certo or 2 packets Certo
6 jars 1/2-pint canning jar or 12 small ones


Chop peppers and put in blender with vinegar.

Blend well and pour into large boiler.

Add sugar and mix well.

Bring mixture to a rolling boil and boil for 1 minute.

Remove from heat, strain through seive and return liquid back to a boil.

Boil for 5 minutes.

Remove from heat.

Add Certo and food coloring quickly.

Put into 6 ( 250 ml ) jars or 12 little jelly jars and seal.

I use heated seal method, where I heat the lids in boiling water, place on
jar, secure ring tightly and turn jar upside down for 5 minutes.

Turn jar up correctly and allow to cool completely before storing.

Description:
"For really hot I use 4 habernero peppers, for milder, use in the
amount called for in recipe using your preference in peppers. I just
throw the peppers in the blender in large chunks with the vinegar"
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This message has been edited. Last edited by: DorianGreyed,