Hot Pepper Jelly

Hot Pepper Jelly

Jalapeno Jelly

JALEA DE CHILE VERDE (Green Chile Jelly)











Hot Pepper Jelly



Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Canning



Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup jalapeno peppers -- coarsely chopped

1 1/2 cups cranberry juice cocktail

1 cup vinegar

5 cups sugar

1 foil pouch liquid fruit pectin



Wash hot peppers, cut off stem and halve the peppers, remove membrane and

seeds. Put peppers in food processor and process off and on a couple of
times

until the peppers are coarsely chopped. In a medium saucepan combine
peppers,

cranberry juice, and vinegar. Bring to boiling; reduce heat. Cover and
simmer

for about 10 minutes. In a 4 quart pot combine the pepper mixture and

sugar. Bring to a full rolling boil over high heat, stirring constantly.
Stir

in pectin. Return to a full rolling boil; boil for 1 minute, stirring

constantly. Remove from heat. Quickly skim off foam with a metal spoon. Pour

at once into hot, sterilized half-pint jars, leaving a 1/4" headspace. Wipe
jar

rims; adjust lids. Process in a boiling water canner for 5 minutes (start

timing when water begins to boil). Remove jars and cool on a wire rack till

set (2 to 3 days).

Makes 5 half pints.



Per Tbsp = 52 Calories, 0gm Fat, 0 mg Cholesterol, 1 mg Sodium, 14 gm

Carbohydrate, 0 gm Fiber, 0 gm Protein.







Hot Pepper Jelly



1 cup chopped seeded hot peppers - red or green

1 cup sugar

pinch of salt

juice of 1 lemon

16 oz. jar of apple jelly



Put peppers, sugar, salt, lemon juice into a saucepan, simmer for 10
minutes.

Stir in apple jelly until melted and well blended. Pour into hot jars, cool,

refrigerate. Serve on crackers with cream cheese.







Jalapeno Jelly



Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Jams



Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

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.







JALEA DE CHILE VERDE (Green Chile Jelly)



Yield: 6 half pints

Temperatu high

Processing Time: 5 minutes



6 Green Chiles (Hotness to your preference)

6 Cups Sugar

1 1/2 cups Cider Vinegar

Cheesecloth

6 ounces liquid pectin

6 drops green food coloring



Wash and mince chiles. Combine Chiles, sugar and vinegar in a large saucepan
or

kettle and boil mixture at high heat for 5 minutes. Pour boiled mixture
through

cheesecloth to remove seeds. Return mixture to saucepan or kettle. Add
Pectin

and food coloring to mixture and boil for 1 minute. Skim off any foam that
may

have formed. Pour mixture into hot, sterilized half pint canning jars. Seal

according to manufacturer's directions. Process jars in a boiling water bath
for

5 minutes. Test seal when cooled.





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