Easy Jalapeno Pepper Jelly Recipes

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JALAPENO PEPPER JELLY



Jalapeno Pepper Jelly image

Make and share this Jalapeno Pepper Jelly recipe from Food.com.

Provided by Toby Jermain

Categories     Jellies

Time 1h50m

Yield 5-6 half pint jars

Number Of Ingredients 6

1 cup seeded green bell pepper, finely chopped or ground
1/4 cup jalapeno pepper, finely chopped or ground,seeded if desired (or more to taste)
4 cups sugar
1 cup cider vinegar
1 (6 ounce) packet liquid fruit pectin
3 -5 drops green food coloring (optional)

Steps:

  • Mix peppers, sugar, and vinegar in a large nonreactive saucepan.
  • Bring to a boil, and boil for 5 minutes.
  • Let cool at room temperature for 1 hour.
  • Add pectin and optional food coloring.
  • Return to heat, and bring to a full rolling boil for 1 minute.
  • Pour into hot, sterilized half-pint canning jars to within 1/2" of top.
  • Wipe tops of jars.
  • Center lids on top of jars, and screw on bands firmly.
  • Fill a canning kettle or large pot (with bottom rack) with water, and bring water to a boil.
  • Gently lower jars into water.
  • Water should cover jars by at least 1".
  • Bring water to a full boil.
  • Reduce heat to a gentle boil, cover, and process for 5 minutes.
  • When processed, carefully remove jars from water using tongs or a jar-lifter.
  • Place upside-down on a rack or thick towels, and let cool without moving for 12-24 hours.
  • Jars will make popping sounds while cooling if sealed.
  • Check seal on each jar by pressing down on lid; if it doesn't push, it's sealed.
  • If it does push down, store in refrigerator until used.
  • Otherwise store in a cool, dark place.
  • Makes about 5-6 half-pint jars. To serve, stir to soften, pour over an 8 oz block of cream cheese, and spread on assorted crackers.
  • Or use like any other jelly; it's great for a spicy peanut butter and jelly sandwich.

Nutrition Facts : Calories 640.2, Fat 0.1, Sodium 5, Carbohydrate 162.8, Fiber 1.4, Sugar 160.8, Protein 0.3

EASY JALAPENO PEPPER JELLY



Easy Jalapeno Pepper Jelly image

This is wonderful with a pork loin roast! Plan ahead the jelly needs to chill for a minimum of 8 hours before using.

Provided by Kittencalrecipezazz

Categories     Jellies

Time 8h5m

Yield 1 cup

Number Of Ingredients 5

1/2 cup apple jelly
1/2 cup orange marmalade
1 teaspoon cider vinegar
1 tablespoon jalapeno pepper, seeded and finely chopped
2 tablespoons finely chopped green onions

Steps:

  • In a large saucepan stir all ingredients together over low heat until the jelly and marmalade are melted and the mixture is blended.
  • Cool and chill for a minimum of 8 hours before serving.

Nutrition Facts : Calories 847, Fat 0.1, Sodium 142.2, Carbohydrate 224.8, Fiber 3.3, Sugar 182.5, Protein 1

JALAPEñO JELLY



Jalapeño Jelly image

A little sweet, a little spicy, and a whole lotta tasty, this easy Jalapeño Pepper Jelly recipe is liquid and powdered pectin free, making it less scary for canning virgins like me! Preserve your bumper crop of late summer chiles in this simple pepper jam and enjoy the bounty of your garden all year long.

Provided by Yvette Marquez

Categories     condiment

Time 20m

Number Of Ingredients 6

6 jalapeños (roughly chopped)
1 bell pepper (roughly chopped)
2 fresno chile peppers (optional) (roughly chopped)
1 green apple (cored and cut into chunks)
1/2 cup vinegar
1 cup sugar

Steps:

  • Place chopped chile peppers, bell pepper, and apple into food processor or blender. Pulse for 1-2 minutes until ingredients are very finely diced.
  • Place mixture, vinegar, and sugar into stock pot. Bring to a boil over medium heat. Continue cooking for about 15 minutes stirring occasionally.
  • Once thickened, remove from heat. Place jelly into glass jars and let cool at room temperature. Then store in refrigerator for up to one month.

Nutrition Facts : ServingSize 0.5 oz, Calories 20 kcal, Carbohydrate 5 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 2 g

JALAPENO JELLY



Jalapeno Jelly image

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

1 large green bell pepper
12 jalapeno peppers
1 ½ cups apple cider vinegar
1 pinch salt
4 ¼ cups granulated sugar
4 ounces liquid pectin
4 jalapeno peppers, seeded and finely chopped

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

JALAPENO JELLY



Jalapeno Jelly image

From the Ball Blue Book of Preserving. A little different than other recipes as it uses only jalapeno peppers. Be sure to wear disposable or rubber gloves while cutting and seeding jalapenos. I did not add the optional food coloring and got 6 half-pints. Great over cream cheese or for use in recipes. Please be sure you are familiar with hot water bath canning procedures. For more information, check out the Canning Forum http://www.recipezaar.com/bb/viewforum.zsp?f=24. Whenever making large quantities of jams or jellies, be sure not to double the recipe. Just make successive batches in assembly-line fashion; otherwise, they won't set. The amount of vinegar is correct:)

Provided by LonghornMama

Categories     Jellies

Time 45m

Yield 5 half-pints

Number Of Ingredients 5

3/4 lb jalapeno pepper
2 cups cider vinegar, divided
6 cups sugar
2 (3 ounce) envelopes liquid pectin
green food coloring (optional)

Steps:

  • After removing stems and seeds from jalapenos, puree in food processor with 1 cup cider vinegar.
  • Combine puree, additional 1 cup cider vinegar, and sugar in large saucepot. Bring to a boil; boil 10 minutes, stirring constantly.
  • Stir in liquid pectin. Return to a rolling boil and boil hard 1 minute, stirring constantly. Remove from heat.
  • Skim foam, if necessary, and stir in a few drops of food coloring, if desired.
  • Ladle hot jelly into hot jars, leaving 1/4 inch headspace. Adjust 2 piece caps. Process 10 minutes in a boiling water canner.

CERTO JALAPEñO JELLY



CERTO Jalapeño Jelly image

Create a spicy CERTO Jalapeño Jelly with some bell peppers, jalapeño peppers, fruit pectin and more. Serve your jalapeño jelly at the next dinner party!

Provided by My Food and Family

Categories     Baking Ingredients

Time 50m

Yield Makes about 7 (1-cup) jars or 112 servings, 1 Tbsp. each.

Number Of Ingredients 7

1 green bell pepper, seeded, finely chopped (about 1 cup)
1 red bell pepper, seeded, finely chopped (about 1 cup)
6 jalapeño peppers, seeded finely chopped (about 3/4 cup)
1-1/2 cups HEINZ Apple Cider Vinegar
1/2 tsp. butter or margarine
6-1/2 cups sugar, measured into separate bowl
1 pouch CERTO Fruit Pectin

Steps:

  • Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • Place peppers in 6- or 8-qt. saucepot. Add vinegar and butter. Stir in sugar. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
  • Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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