Jalapeno Pepper Jelly Recipe

Jalapeno Pepper Jelly Recipe

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45 juta s/d 2.5 milyar listing 2017
Jalapeno Pepper Jelly Recipe Jalapeno Pepper Jelly Recipe This sweet and spicy jelly is a great accompaniment to meat and chicken dishes, or dollop onto crackers that are spread with cream cheese for a flavor-packed appetizer. Prep : 20 minutes plus preparing jars and lids Cook : 25 minutes plus processing 6 half-pint canning jars and lids 8 large green peppers, each cut into quarters 6 jalapeño chiles or hot red chiles, seeded 6 cups sugar 1/2 cup distilled white vinegar 1 package (6 ounces) liquid fruit pectin 4 drops green food coloring (optional) Prepare jars and lids. Fill canner halfway with water. Cover; heat to simmering over high heat. Meanwhile, in blender or in food processor with knife blade attached, process green peppers and jalapeños until very finely chopped. Transfer pepper mixture to sieve set over large bowl. With spoon, press pepper mixture until all liquid is removed. (There should be about 2 cups liquid.) Discard peppers. In nonreactive 8-quart saucepot, combine sugar, pepper liquid, and vinegar; heat to boiling over high heat. Boil 10 minutes. Stir in pectin and food coloring, if using. Cook, stirring constantly, until mixture comes to rolling boil; boil 1 minute. Remove from heat. With spoon, skim off any foam. Quickly ladle hot jelly into hot jars to within 1/4 inch of tops. Wipe jar rims and threads clean; cover quickly with lids and screw bands on securely but not too tightly. Process jars in boiling water bath 10 minutes; cool jars and test for airtight seal. Makes six 8-ounce jars. Each tablespoon : About 50 calories, 0g protein, 13g carbohydrate, 0g total fat (0g saturated), 0mg cholesterol, 0mg sodium.
Jalapeno Pepper Jelly Recipe

Jalapeno Pepper Jelly Recipe

This sweet and spicy jelly is a great accompaniment to meat and chicken dishes, or dollop onto crackers that are spread with cream cheese for a flavor-packed appetizer. Prep : 20 minutes plus preparing jars and lids Cook : 25 minutes plus processing
  • 6 half-pint canning jars and lids
  • 8 large green peppers, each cut into quarters
  • 6 jalapeño chiles or hot red chiles, seeded
  • 6 cups sugar
  • 1/cup distilled white vinegar
  • 1 package (6 ounces) liquid fruit pectin
  • 4 drops green food coloring (optional)
  1. Prepare jars and lids. Fill canner halfway with water. Cover; heat to simmering over high heat.
  2. Meanwhile, in blender or in food processor with knife blade attached, process green peppers and jalapeños until very finely chopped. Transfer pepper mixture to sieve set over large bowl. With spoon, press pepper mixture until all liquid is removed. (There should be about 2 cups liquid.) Discard peppers.
  3. In nonreactive 8-quart saucepot, combine sugar, pepper liquid, and vinegar; heat to boiling over high heat. Boil 10 minutes. Stir in pectin and food coloring, if using. Cook, stirring constantly, until mixture comes to rolling boil; boil 1 minute. Remove from heat. With spoon, skim off any foam.
  4. Quickly ladle hot jelly into hot jars to within 1/inch of tops. Wipe jar rims and threads clean; cover quickly with lids and screw bands on securely but not too tightly. Process jars in boiling water bath 10 minutes; cool jars and test for airtight seal. Makes six 8-ounce jars.
Each tablespoon : About 50 calories, 0g protein, 13g carbohydrate, 0g total fat (0g saturated), 0mg cholesterol, 0mg sodium. best jalapeno jelly recipe, easy jalapeno jelly recipe, fresh jalapeno pepper jelly recipe, jalapeno hot pepper jelly recipe, jalapeno pepper jelly recipe paula deen, pepper jelly recipe ball, pepper jelly recipe with liquid pectin, raspberry jalapeno pepper jelly recipe, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Thursday, 23 November 2017

Jalapeno Pepper Jelly Recipe

Article Categories : Canning & Freezing

Jalapeno Pepper Jelly Recipe

Jalapeno Pepper Jelly Recipe

This sweet and spicy jelly is a great accompaniment to meat and chicken dishes, or dollop onto crackers that are spread with cream cheese for a flavor-packed appetizer.

Prep : 20 minutes plus preparing jars and lids
Cook : 25 minutes plus processing

  • 6 half-pint canning jars and lids
  • 8 large green peppers, each cut into quarters
  • 6 jalapeño chiles or hot red chiles, seeded
  • 6 cups sugar
  • 1/cup distilled white vinegar
  • 1 package (6 ounces) liquid fruit pectin
  • 4 drops green food coloring (optional)
  1. Prepare jars and lids. Fill canner halfway with water. Cover; heat to simmering over high heat.
  2. Meanwhile, in blender or in food processor with knife blade attached, process green peppers and jalapeños until very finely chopped. Transfer pepper mixture to sieve set over large bowl. With spoon, press pepper mixture until all liquid is removed. (There should be about 2 cups liquid.) Discard peppers.
  3. In nonreactive 8-quart saucepot, combine sugar, pepper liquid, and vinegar; heat to boiling over high heat. Boil 10 minutes. Stir in pectin and food coloring, if using. Cook, stirring constantly, until mixture comes to rolling boil; boil 1 minute. Remove from heat. With spoon, skim off any foam.
  4. Quickly ladle hot jelly into hot jars to within 1/inch of tops. Wipe jar rims and threads clean; cover quickly with lids and screw bands on securely but not too tightly. Process jars in boiling water bath 10 minutes; cool jars and test for airtight seal. Makes six 8-ounce jars.

Each tablespoon : About 50 calories, 0g protein, 13g carbohydrate, 0g total fat (0g saturated), 0mg cholesterol, 0mg sodium.