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!
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.
My mother makes some awesome J Jelly.
..Mama.........................................
get out your recipe...
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
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 !!!
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
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. :laugh: Those are some of the fondest memories I have of my maternal grandmother. We would go wild berry picking in the mountains. :D :D :D 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.
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
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.
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.
I haven't been on here for a long time, but Tobina, I do as Diane suggested, I turn my jars over several times, AFTER they have had their little "Ping" and I know for sure they are sealed. As they cool the chunks will settle all through the jar and not be collected at the bottom.
My okra pickles are wonderful The new recipe that I tried is very very easy and Fred can't leave them alone.
The other night he suggested we give some away --- I felt like Scrooge McDuck --- but I said NO, we could open a jar when we have a small gathering, but NO GIVE AWAY by the jar. lol Then to soft soap me, and validate his motive, he said " Well, I just wanted to let people know what a good cook you are". lol Still didn't work ! I'm hanging on to my okra pickles.
When I have had trouble finding recipes, I have gone to either the Taste of Home recipe site or the allrecipes.com site...I have always found what I needed there. As far as canning tips go, you'd be far better off if I didn't offer any...poetry I can produce...cooking, not so much! lol
So Jo? Where is the recipe? Steve has okara for sale, might start a business. The anticipation is already there now. How 'bout it? 8) 8)
LOL
You know i am so frustrated with growing stuff here. My okra is doing ok but i am used to it being 8' tall when i pick it! :P My beans didn't do a thing and I am hoping to get tilled again and plant more to try and get in a bunch before frost.
Some of my maters are doing ok, others aren't putting on fruit. Not sure what is wrong. Lost all my cantelopes and watermelons and my mustard greens bolted before i got them picked.
Quote from: sixdogsmom on July 31, 2008, 07:59:43 PM
So Jo? Where is the recipe? Steve has okara for sale, might start a business. The anticipation is already there now. How 'bout it? 8) 8)
SDM, the recipe I use is on page 1 of this thread.
Our okra is going gung-ho... and the tomatoes and squash are getting waaaayyyyyy ahead of me Cukes are being shared with friends here in the park as well as jalapeno peppers. Fred's second planting of green beans are growing like crazy--loved the first crop..shared some and ate MANY. lol Eager for the second crop to mature.
Jo
Thanks Jo, just behind the times. Old timers' disease for sure! :D
I guess I'm blind. I was looking for your pickled okra recipe and l didn't see it. I have one with vinegar, dill, hot peppers and garlic and wanted to see if yours is the same.
I don't see it either Diane.
Mom.. you put your jelly recipe on the front page.. not your okra recipe.. ::)
Come on old woman.. get it together... LOL LOL :D
(http://th244.photobucket.com/albums/gg24/LilyoftheIncas/th_SmileyAngry.gif)
Teresa, you shouldn't oughta talk to your Mother that way. ;D
I was going through some recipes yesterday and came across this one -- So I thought I would share.
You skip the canning process to make an easy, small batch, keep- in -the -fridge jelly
3 fresh jalapeno seeded and coarsely chopped
1/2 green bell pepper, coarsely chopped
3 cups sugar
1/2 cup cider vinegar
1/2 (6 ounce) package liquid fruit pectin
2 tablespoons fresh lime juice
Process jalapeno and bell peppers in a food processor until smooth
Combine pepper puree, sugar and vinegar in a non aluminum saucepan. Bring to a boil over medium high heat, stirring constantly. Boil 3 minutes, stir in pectin and lime juice. Boil, stirring constantly, 1 minute. Remove from heat, and skim off foam with a metal spoon.
Pour into hot sterilized jars, filling to 1/4 inch from top. Wipe jar rims. Cover at once with metal lids, and screw on bands: cool. Store in refrigerator. Serve over cream cheese.
I have not tried this, but Tobina, maybe your Dad would like to try this one- and not use the food processor. Just a thought.
Thanks Jo, that's much like mine but even better! I like the addition of the pickling spice and onion. The one with the lime juice sounds good too.