Looking for Jalepeno Jelly recipe

[Tobina+1]

Anyone out there have a good (easy) Jalepeno jelly recipe?  My dad and I love the stuff, and I can only find it at craft fairs!

[Diane Amberg]

 I've got one, don't know if it's what you want, but here it is.
Jalapeno jelly... makes about 5 jelly glasses.

3/4 cup chopped green bell pepper, without seeds
1/4-1/2 cup chopped Jalpaenos (no seeds)
1 cup cider vinegar, 5 cups sugar
6oz. liquid pectin (Certo),  a few drops green food coloring, if wanted

Put the peppers in a blender or food processor and pulse until smooth.  Put into a large sauce pan.  Add the the vinegar to the blender and swish a moment to help rinse the rest of the peppers out.  Add to the sauce pan. ( Strain, if you want it clear ) Add the sugar, mix all and boil about 4 min.  Cool for a minute or two and stir in the pectin.  Add food coloring if wanted.  Pour into clean, hot jelly glasses and process in hot water bath for 15 min.  Use red peppers if you'd rather have red color.

[Teresa]

My mother makes some awesome J Jelly.
..Mama.........................................
get out your recipe...

[frawin]

Found this recipe when I was unpacking and trying to get organized.  I'm sure it is probably too late for this year, but perhaps maybe next year! 

Jalapeno Jelly

2 large sweet green peppers (about 1 lb.), cored, seeded, chopped.
6 large jalapeno chilies, seeded and chopped (aout 2/3) cup
1 cup cider vinegar
5 1/2 cups sugar
1/2 cup water
1 box (1.75 ounces) powdered pectin, dissolved in 3/4 cup water
1/2 cup fresh lemon juice
green food coloring
6 canning jars (1/2 pint, lids, seats

1. In processor, finley choped green peppers and jalapenos with vinegar

2.  Place pepper mixture in 5 or 6 quart heavy-bottomed nonaluminum saucepan. 
     Stir in sugar and water.  Bring to boiling, stirring occasionally; boil over medium-high
     heat 5 minutes or until slightly thickened.

3.  Meanwhile, in small saucepan boil pectin-water mixture 1 minute.

4.  Add pectin mixture, lemon juice and and desired amount of green food coloring to pepper
     mixture.  Boil 2 minutes.  Remove from het.

5.  Pour hot jelly mixture into sterlized canning jars; seal.  Process in hot water bath following
    manufacturer's instructions.  Remove jars from water and place on wire rack.  Let stand at
    room temperature 24 hours or until jelly sets up.
 
6.  Store in cool, dark place for up to 6 months.

Nutritient Value per Tablespoon:
50 calories, 0 g fat (o g saturated).
0 g protein, 13 g carbohydrate, 0 g fiber,
0 mg sodim, 0 mg cholesterol

This was from a Family Circle Magazine that I had saved the recipe.

Myrna

[Jo McDonald]

Here is the recipe that I use...We like some heat  in ours..so here it is.

         Japapeno Pepper Jelly
3/4 cup ground jalapenos
1/4 cup ground mild long green chiles
6 cups white sugar
1 1/2 cups white vinegar
1 bottle liquid pectin

Remove seeds and stems of peppers before grinding and measuring.  Bring all ingredients except the pectin to a rolling boil.  Remove from heat and let cool for 5 minutes.  Add pectin VERY slowly, stirring constantly.  Pour into jelly jars and seal.

We like ours with cream cheese - then spread on crackers of your choice.  YUM !!!

[dnalexander]

This sounds great to me. I am looking on how to make what may be Hot pepper relish, jam or preserves. I want pieces of pepper in  the product.  Closer to what I think of as preserves and not clear Welch's grape jelly type. I will be buying all ingredients so I don't think I need a recipe for water bath canning.  Any advice you all can give would be helpful. I think I would like to make both a hot pepper relish and a hot pepper preserves/jam. I can take a lot of heat and don't want something that is like sweet relish. Looked at the "SureJell" website but not sure if that is what I want. I have wild blackberries and have made preserves by just adding sugar and cooking it down. Can you all educate me?

David

[Ole Granny]

Tell you what, David.  You send me the wild Blackberries and I will take care of them for you.  You won't have to do anything.  Save yourself time and I will certainly enjoy them.  Those are some of the fondest memories I have of my maternal grandmother.  We would go wild berry picking in the mountains.       Guess this is a Kansas site not Colorado.  Wild berries just have a more vibrant flavor.  Sorry I have nothing on the Hot Pepper Relish - can't eat it.

[Jo McDonald]

David,
  Why don't you just use the basic jelly recipe -- only don't grind the ingredients -- chop or mince them and you could put in any kind of pepper -or veggie that you would want.  Don't use as much sugar either...make a small batch - cook it down -- try it and  if it is good, then pat yourself on the back , run to the mirror, tell yourself what a genius you are, head back to the kitchen and make a BIG batch.
Jo

[Tobina+1]

I'm finally getting back to this post.  David, any luck?  Jo, any advice on how to make those "chunks" not sink to the bottom but be suspended within the jelly?  My dad tried this and his all sunk.

[Diane Amberg]

If you turn the glasses or jars over to sit on the other side a number of times as they cool, it may help spread the pepper pieces through the liquid as it jells.