Jalepeno Jelly


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Posted by Sherry on April 21, 2001 at 09:19:17:

In Reply to: ISO Recipe for Jalepeno Jelly posted by Cheryl on April 20, 2001 at 21:02:39:

HOT PEPPER JELLY


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MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: HOT PEPPER JELLY
Categories: Jelly, Spices, Personal
Yield: 1 servings

1/2 c Hot Red Chiles; seeded
-and coarsely chopped
1/2 c Hot green chiles; seeded
-and coarsely chopped
1 c Chopped onion
1 1/2 c Vinegar
5 c Sugar
2 Pouches liquid pectin

This Southern recipe is very good served with country ham or with
green beans or peas.

PLACE THE HOT CHILES, onion and vinegar in a food processor or
blender. Process until very fine. Pour the sugar into a heavy
non-aluminum pot. Stir in the chile mixture, bring to a boil, and
boil for 1 minute. Remove from the heat and stir in the pectin. Let
sit 5 minutes and then remove the foam with a slotted spoon. Ladle
into sterilized jars and seal. Turn the jars upside down occasionally
to keep the chiles mixed until the jelly is cool and set. This jelly
makes wonderful Christmas gifts too.

Makes 10 Cups

NATHALIE DUPREE

PRODIGY GUEST CHEFS COOKBOOK

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Jalapeno Apricot Jelly

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Dips & Spreads Canning, Preserves, Etc.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Jalapenos
-- stems and seeds removed
1 lg Red bell pepper
-- stems and seeds removed
2 c Cider vinegar
1 1/2 c Chopped dried apricots
6 c Sugar
3 oz Liquid pectin
3 To 4 dr red food coloring*
-- (I omitted)

*My note: Although the recipe calls for food coloring, the apricots,
jalapenos and red pepper combine to make a beautiful orange color on
their own, and I didn't add any food coloring. I think it would
spoil the effect.

Put jalapenos, bell pepper and vinegar in blender. Puree until
coarsely ground and small chunks remain.

Combine apricots, sugar and chili mixture in large saucepan. Bring
to a boil. Boil rapidly for 5 minutes. Remove from heat and skim
off any foam that forms.

Allow mixture to cool for 2 minutes. Then mix in pectin and food
coloring, if using.

Pour into sterilized jars, seal and cool. (I processed in a boiling
water bath for 10 minutes.)

Yield: 3 pints. (I got 7 half pints.)

Gerlach writes: "This recipe calls for apricots, but peaches,
nectarines and pears work equally well. Any fresh green chile can
also be substituted depending on your heat preference. Serranos will
make it hotter; roasted, peeled New Mexican chiles will tame it down."

From Nancy Gerlach's "Fiery Fruits" article in "Chile Pepper: The
Magazine of Spicy Foods," May/June 1990. Vol. IV, No. 3. Pp. 30-31.
Electronic format by Cathy Harned.


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JALAPENO PEPPER JELLY
Categories: Bar-b-q, Desserts
Yield: 1 servings

1 lg Green pepper, cut into
Quarters
2 Fresh jalapeno peppers,
Seeds and ribs removed
6 1/2 c Sugar
1 1/2 c Cider vinegar
3 oz Liquid fruit pectin
-optional-
Several drops green food
Coloring

Dinely chop green pepper and jalapeno peppers using a
food processor or knife. In 1-1/2 quart Dutch oven,
combine green pepper mixture, sugar and vinegar.
Bring to boil on range-top; reduce heat. Cover and
simmer, stirring often, about 15 minutes or until
pepper mixture tuns transparent. Stir in pctin; add
food coloring, if desired. Return to full rolling
boil; boil hard, uncovered, 1 minute, stirring
constantly. Remove from heat. Skim off any foam with
metal spoon. Pour at once into hot sterized half-pint
jars, seal, using metal lids of parafin. Serve with
cream cheese and assorted crackers.

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