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
JALAPEñO MINT JELLY
Provided by Eleanor Topp
Categories Condiment/Spread Vinegar Mint Edible Gift Jalapeño Boil
Yield Makes 4 cups
Number Of Ingredients 7
Steps:
- 1. Bring 1 1/2 cups (375 mL) mint and water to a boil in a small saucepan. Remove from heat, cover, and let stand for 30 minutes to steep. Strain through a lined sieve pressing with the back of a spoon to extract as much liquid as possible; discard mint.
- 2. Combine mint liquid, sugar, vinegar, lemon juice, and peppers in a large stainless steel or enamel saucepan. Bring to a full boil over high heat and boil hard for 2 minutes, stirring constantly. Remove from heat; stir in pectin and remaining mint.
- 3. Ladle into sterilized jars and process as directed for Shorter Time Processing Procedure .
- Variation: Lemon Balm Jelly
- Use lemon balm leaves in place of the mint and omit the jalapeño peppers.
JALAPENO-MINT JELLY
Fresh mint tames the heat of the jalapenos in this sweet-and-spicy jelly. Use it to cut the richness of meats and fishes like salmon and swordfish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 25m
Yield Makes 1 2/3 cups
Number Of Ingredients 7
Steps:
- In a saucepan, bring sugar, 1/4 teaspoon salt, mint, whole jalapenos, and 1 cup water to a simmer over medium-high heat, stirring until sugar and salt have dissolved. Simmer 1 minute more. Remove from heat; let cool completely. Strain syrup through a sieve, reserving 1 tablespoon mint before discarding solids.
- Meanwhile, in another saucepan, bring vinegar and calcium water to a boil. Remove from heat;stir in minced peppers.
- Whisk pectin into 1/4 cup syrup. Add to vinegar-pepper mixture and return to medium-high heat, stirring until mixture returns to a simmer and pectin dissolves, about 30 seconds. Remove from heat. Stir in remaining mint syrup and reserved mint. Transfer mixture to heatproof resealable jars with lids; let cool completely. Cover and refrigerate until set, at least 4 hours and up to 1 month, or follow our canning instructions and store at room temperature up to 1 year.
MINT JALAPENO JELLY
A mint sauce with a slight kick. Serve this with grilled lamb chops of roasted leg of lamb. The recipe can be made up to 1 week in advance and stored in the refrigerator. The recipe was found in an booklet from Omaha Steaks.
Provided by PaulaG
Categories Jellies
Time 25m
Yield 1 1/2 cups
Number Of Ingredients 9
Steps:
- Combine the peppers through salt in a large sauce pan and cook over medium heat until warm and sugar dissolves.
- Pour the mixture into blender and blend for 5 seconds.
- Return the mixture to the pan and bring to a boil, skimming off any foam that rises.
- Reduce heat and simmer for 5 minutes.
- Add the pectin, stirring to combine; bring back to a rolling boil and cook for exactly 1 minute.
- Remove from heat and allow to cool, the jelly will set as it cools.
Nutrition Facts : Calories 1075.3, Fat 0.6, SaturatedFat 0.1, Sodium 2337.4, Carbohydrate 276.2, Fiber 4.4, Sugar 270.4, Protein 2.2
JALAPENO MINT JELLY
My mother sent me a plant that apparently had mint with it and now it has taken over a small part of my flower beds. Looking for something to do with it all I came upon this jelly. This makes a small batch and comes from "Small Batch Canning" by Topp and Howard.
Provided by mary winecoff
Categories Jellies
Time 40m
Yield 4 cups
Number Of Ingredients 7
Steps:
- Bring 1 1/2 cups mint and water to a boil in a small saucepan. When I am in a hurry I do not "finely" chop the mint at this point. Remove from heat, cover and let stand for 30 minutes to steep. Strain through a lined sieve pressing with the back of a spoon to extract as much liquid as possible; discard mint.
- Combine mint liquid, sugar, vinegar, lemon juice and peppers in a large stainless steel saucepan. Bring to a full boil over high heat and boil hard for 2 minutes, stirring constantly. Remove from heat; stir in pectin and remaining finely chopped mint.
- Ladle into sterilized jars and process in water bath for 5 minutes or pour into jars and invert for 5 minutes. Turn back and you should hear the seals pop close.
Nutrition Facts : Calories 714.2, Fat 0.3, SaturatedFat 0.1, Sodium 18.9, Carbohydrate 180.9, Fiber 4.1, Sugar 175.3, Protein 1.4
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