CANNING JALAPEñO JELLY- AKA PEPPER JELLY
Steps:
- Cut stems off peppers. Remove seeds and ribs for milder jam. Add bell peppers if you want to reduce the heat even more.
- Chop peppers finely in food processor, or by hand.
- Drain some of the excess liquid off of peppers with fine mesh sieve.
- Mix about 1/2 cup of sugar with pectin. Add to pot.
- Measure remaining ingredients. Add peppers. vinegar and pectin sugar mixture.
- Bring to full rolling boil. (one that can't be stirred down)
- Add remaining sugar. Bring back to boil.
- Boil 1 full minute.
- Add jam to hot jars.
- Wipe rims with damp towel.
- Place lids. Attach bands fingertip tight.
- Process in water bath canning pot for 10 minutes. Adjust time for elevation above sea level.
- Let jars sit in hot water for 5 minutes.
- Remove to counter and let sit undisturbed overnight.
- Test lids for seal. If lids pop up and down when pressed in the middle, jars did not seal.
- Jars that sealed can be stored in a cool dry place for about a year. Jars that haven't sealed should be refrigerated.
- Makes 3 pints.
Nutrition Facts : ServingSize 1 tablespoon, Calories 45 kcal, Carbohydrate 11 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 1 g, Sugar 11 g
JALAPENO JELLY RECIPE WATER BATH CANNING METHOD
Steps:
- Fill water bath canner and place wire rack on the bottom.
- Add jars to begin sterilizing process. Bring water to simmer and add lids.
- Meanwhile, cut off tips and ends of jalapeno peppers.
- Cut peppers lengthwise and remove seeds and fiber from inside of peppers.
- Place jalapeno peppers in food processor. Pulse until you have a puree.
- Pour puree into medium sized pot and add sugar, vinegar, lime juice, and salt.
- Mix until dissolved.
- Add in pectin and bring mixture to a boil.
- Cook at a rolling boil for 4 minutes.
- Remove jars from water bath taking care not to touch the rim or inside of jars.
- Ladle hot jelly into sterilized canning jars using your canning funnel. Wipe rim of jar clean if any jam is spilled.
- Place lids on jars of jelly, taking care not to touch the lid with your hands.
- Return to water bath and process for 5 minutes.
- Remove jars from water bath and let cool completely.
- Jelly Setting may take 24-48 hours to gel.Serve on crackers or bread, use as a glaze for meats, or a dip for cooked meats.
JALAPENO JELLY
This recipe came from the Black Lakes in Canada. It is the best that I have ever tasted, and very easy to make.
Provided by Sue Delgrego
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h5m
Yield 32
Number Of Ingredients 7
Steps:
- Combine the green bell pepper and 12 jalapeno peppers in the container of a food processor or blender. Process until finely chopped. This can be done in batches, if the peppers do not fit.
- Transfer the peppers to a large saucepan, and stir in the cider vinegar. Bring to a boil, and let simmer for 15 to 20 minutes. Strain the mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.
- Return the liquid to the saucepan, and stir in the salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in the liquid pectin.
- Stir in the remaining jalapeno peppers, and ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.
Nutrition Facts : Calories 108.7 calories, Carbohydrate 27.5 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.1 g, Sodium 1.1 mg, Sugar 27 g
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