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
GARLIC SCAPE AND JALEPENO JELLY
I scoured the Internet looking for a recipe for Garlic Scapes and Hot Pepper Jelly. I found lots for ordinary garlic but none specific for using just the scapes, so I decided to try my hand at adapting a known recipe but using just the scapes. My concoction turned out pretty good (even my wife likes it) so I decided to publish it. I may make another batch but this time I'll add about 20 leaves of Basil. I'm sure that will create a whole new flavor. Let me know if you try this recipe and how you liked or disliked it. Keith
Provided by Gran-dad
Categories Jellies
Time 40m
Yield 6 250 ML jars
Number Of Ingredients 7
Steps:
- Finely chop all the veggies in a food processor.
- Add all ingredients (except Certo) in a cold pan and stir thoroughly.
- Bring to a boil.
- Boil for 5-6 minutes.
- Remove from heat.
- Add Certo and stir well.
- Pour into jars and rotate every 30 minutes to keep the solids suspended.
Nutrition Facts : Calories 792.3, Fat 0.1, Sodium 2.1, Carbohydrate 201.7, Fiber 0.7, Sugar 200.7, Protein 0.3
GARLIC JELLY
The jelly can be used as a condiment. Add it to meat marinades, or brush it on roasts or poultry while cooking. Great with crackers and cream cheese.
Provided by BUMBLEBEEBOOGIE
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 25m
Yield 32
Number Of Ingredients 4
Steps:
- In a food processor or blender, blend the garlic and 1/2 cup of vinegar until smooth. In a 6 to 8 quart saucepan, combine the garlic mixture, remaining 1 1/2 cups vinegar and sugar. Over high heat bring the mixture to a boil, stirring constantly. Quickly add the pectin. Return the mixture to a boil and boil hard for 1 minute, stirring constantly. Remove from the heat.
- Immediately fill five, sterilized half pint jars with the jelly, leaving 1/4-inch head space. Wipe the jar tops and threads clean. Place hot sealing lids on the jars and apply the screw on rings loosely. Process in boiling water in a deep canning pot for 5 minutes. Remove the jars and cool completely. Tighten the jar screw rings to complete the sealing process.
Nutrition Facts : Calories 123.1 calories, Carbohydrate 31.7 g, Fiber 0.1 g, Protein 0.1 g, Sodium 0.4 mg, Sugar 31.3 g
JALAPENO-LIME-GARLIC JELLY
This is the ultimate flavor combination. Uses are endless from a topping for cream cheese to a grill sauce for lamb chops or mix well with sour cream for a dip for quesadillas! The pretty green color comes from the zest of the lime, not food coloring. You can make this as spicy as you like by including the pepper's seeds and membranes, or not. The 24 hour cooking time is just the time it takes for the jelly to set up. Enjoy!
Provided by Penny Stettinius
Categories Jellies
Time P1DT30m
Yield 5 cups, 5 serving(s)
Number Of Ingredients 6
Steps:
- Sterilize 8 - 8 oz jelly jars and lids.
- Wash and prepare the peppers: destem, de-membrane and deseed if you don't want a very hot tasting jelly.
- In a mini food processor pulse 2/3 of the peppers, and garlic along with all of the juice and zest of the limes.
- The other 1/3 garlic and peppers slice paper thin using a mandolin. (If you don't care about having some pretty sliced garlic and peppers in your jars just add it all to the food processor and skip this step).
- In a heavy pot bring sugar and vinegar to a boil and then add the jalapeno and garlic-lime mixtures. Stirring constantly untill all the sugar is dissolved and continue cooking for 10 minutes, still stirring.
- Stir in the pectin and boil for 1 minute, stir well and then remove from the heat.
- Fill the jars to within 1/4" from the top, wipe the tops and rims clear of any spills and place lids on, and tighten.
- Should set within 24 hours and then they're ready to be enjoyed.
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