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jalapeno jelly
Jalapeno Jelly
Jalapeno Jelly
Jalapeno Jelly
Jalapeno Jelly
Jalapeno Pepper Jelly
Request From: (Shayna Rochel)
Does anyone have a good, easy recipe for red pepper jelly
or something similar... sweet, but with a hot kick? Thanks!
Here are a few. You can make them red or green with red or green
chiles and red or green food coloring. The traditional Jalapeno Jelly
is green.
Bill Wight
* Exported from MasterCook *
Jalapeno Jelly
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Jams
Amount Measure Ingredient -- Preparation Method
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3/4 cup jalapeno (or serrano) -- peppers
2 medium green bell peppers -- seeded
sliced
1 1/2 cups distilled white vinegar
6 1/2 cups sugar
6 ounces bottle liquid pectin
1 tablespoon dried red pepper flakes
green food coloring -- optional
Servings: makes 4 - 1/2 pint jars Notes: Generally used as an hors
d'oeuvre with cream cheese on water biscuits. (That's Horses de
Ovaries, Al). You can also use it as a glaze for meats, game, and
poultry or as an accompaniment to meats or game.
Place jalapeno peppers, green peppers, and vinegar in bowl of food
processor.
Using metal blade and quick on and off turns, finely grind peppers.
Scrape pepper mixture into heavy saucepan. Stir in sugar.
Cook over high heat, stirring constantly, until liquid comes to a
full, rolling boil.
Boil for 10 minutes. Remove from heat. Stir in liquid pectin, red
pepper flakes, and 2 to 3 drops food coloring, if desired.
Immediately pour into hot sterilized jars and vacuum seal. (Hot water
bath method, or may be refrigerated up to 6 weeks).
Source: Gourmet Preserves by Judith Choate
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* Exported from MasterCook *
Jalapeno Jelly
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Jams
Amount Measure Ingredient -- Preparation Method
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3 cups apple cider vinegar
10 cups sugar
20 jalapenos, stemmed, seeded -- finely diced
3 large Anaheim chilies -- seeded and finely diced
12 ounces liquid pectin
paraffin
Chiles can be red or green
In a large saucepan over high heat, bring the vinegar and sugar to a
boil.
Stir mixture until sugar is dissolved, and lower heat to simmer. Add
the jalapenos and Anaheims, and simmer for 10 minutes, all the while
skimming foam from the top.
Stir in the pectin and bring to a boil.
Boil for one minute, remove from heat, and let stand for 20 minutes.
Pour into hot sterilized jars and seal with paraffin.
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* Exported from MasterCook *
Jalapeno Jelly
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup jalapenos
2 bell pepper, green or red, seeded, chopped
1 1/2 cups vinegar -- white
6 1/2 cups sugar
2 packages pectin
1 tablespoon dried red pepper flakes
food color, green or red
Place jalapeno peppers, green peppers, and vinegar in bowl of food
processor. Using metal blade and quick on and off turns, finely grind
peppers. Scrape pepper mixture into heavy saucepan. Stir in sugar.
Cook over high heat, stirring constantly, until liquid comes to a
full, rolling boil.
Boil for 10 minutes. Remove from heat. Stir in liquid pectin, red
pepper flakes, and 2 to 3 drops food coloring, if desired. Immediately
pour into hot sterilized jars and vacuum seal.
(Hot water bath method, or may be refrigerated up to 6 weeks).
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* Exported from MasterCook *
Jalapeno Jelly
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
food coloring, red or green
1/3 cup jalapeno -- chopped/seeded
3/4 cup bell pepper -- chopped/seeded
1 1/2 cups cider vinegar
5 1/2 cups sugar
1 package pectin
Cook peppers, vinegar and sugar 10 minutes. Add pectin, boil 1 minute
longer. Add green or red food coloring.
Set 15 minutes before putting in jars. Makes 6 (1/2 pint) jars.
Peppers may be strained out if you wish
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* Exported from MasterCook *
Jalapeno Pepper Jelly
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bar-B-Q Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large green or red pepper -- cut into
--quarters
2 fresh jalapeno peppers
--seeds and ribs removed
6 1/2 cups sugar
1 1/2 cups cider vinegar
3 ounces liquid fruit pectin
several drops green or red food
--coloring
Finely chop green pepper and jalapeno peppers using a food processor
or knife.
In 1-1/2 quart Dutch oven, combine green pepper mixture, sugar and
vinegar. Bring to boil on range-top; reduce heat. Cover and simmer,
stirring often, about 15 minutes or until pepper mixture turns
transparent.
Stir in pectin; add food coloring, if desired. Return to full rolling
boil; boil hard, uncovered, 1 minute, stirring constantly. Remove
from heat.
Skim off any foam with metal spoon. Pour at once into hot sterilized
half-pint jars, seal, using metal lids of paraffin.
Serve with cream cheese and assorted crackers.
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