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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Bilalahmed Baloch
[email protected]I love this jelly! It's the perfect way to add a little kick to my favorite dishes.
King Bro
[email protected]This jelly is a must-have for any spicy food lover. It's the perfect addition to any charcuterie board.
Arif Shah
[email protected]I've never been a big fan of jalapenos, but this jelly has changed my mind. It's delicious!
SkaterShark
[email protected]This jelly is the perfect balance of sweet and heat. I love it on crackers with cream cheese.
S M Shakib
[email protected]This jelly is a great way to add a little spice to your life.
punch boy
[email protected]I've been making this jelly for years and it never disappoints. It's always a hit at parties.
Randy Norman
[email protected]This jelly is so versatile. I've used it on everything from sandwiches to ice cream.
parmin tahmtan
[email protected]I made this jelly for my husband's birthday and he loved it! He said it was the best present he'd ever received.
Hassi khan
[email protected]This jelly is so good, I could eat it by the spoonful!
max webster
[email protected]I'm a vegan. Can I make this jelly without using honey?
Wazir Kamran
[email protected]I'm allergic to jalapenos. Can I substitute another type of pepper?
Anwuer Hossain
[email protected]This jelly is the perfect gift for any occasion. I've given it to friends, family, and even my boss.
Baby Qalbi
[email protected]The jelly turned out too runny. I think I cooked it for too short a time.
Elizabeth Asencio
[email protected]This jelly is a bit too spicy for my taste. Next time, I'll use less jalapenos.
Gaming Mustakim
[email protected]I love the versatility of this jelly. I've used it as a spread on sandwiches, as a marinade for chicken, and as a dipping sauce for appetizers.
Asakhanya Bacela
[email protected]This jelly is a great way to use up extra jalapenos. I always have a jar on hand in my fridge.
Md Shanto Sarker
[email protected]I've never made jelly before, but this recipe was so easy to follow. It turned out perfectly and I can't wait to make it again.
Angel Fana
[email protected]I made this jelly for a party and it was a huge hit! Everyone loved the unique flavor.
khalid smile
[email protected]This jalapeno jelly is the perfect balance of sweet and spicy! It's so easy to make and can be used as a spread, marinade, or dipping sauce.