Texas Jalapeno Jelly Recipes

JALAPENO PEPPER JELLY

Steps:

• Place all peppers in a food processor and pulse until peppers are finely chopped. Empty into a mesh strainer and drain off excess liquid.
• Place the chopped vegetables in a large stock pot and add in the sugar, vinegar, and salt. Bring to a boil over medium-high heat and boil for 10 minutes. Add the pectin and boil 1 more minute. Remove from heat
• Ladle jam into hot sterile jars using a wide mouth funnel. Leave 1/4 inch headspace. Top the jars with the lids, screwing them on with just your thumb and index finger (this is to ensure that it is on but not too tight that the air can't escape).
• Place jars back on the rack and lower into the water. Bring to a boil and boil for 10 minutes. (Add 1 more minute for each 1000 ft elevation above 1000 ft.)
• Remove and place on a towel about 1 inch apart. After a few minutes you should start to hear the cans seal with a pop. Leave the jars untouched on the counter for 12 hours.
• To check for a proper seal, remove the the ring of the lid and lift the can up off the counter 1-2 inches while holding the edges of the lid. If the lid stays attached the jelly is sealed properly and can be stored on the shelf (screw bands removed).
• If a seal did not form or if you opened the lid and broke the seal, jelly can be stored in the fridge.
• Let jelly rest 1 day before opening to allow it to fully set up and be thick.

JALAPENO JELLY

Steps:

• After removing stems and seeds from jalapenos, puree in food processor with 1 cup cider vinegar.
• Combine puree, additional 1 cup cider vinegar, and sugar in large saucepot. Bring to a boil; boil 10 minutes, stirring constantly.
• Stir in liquid pectin. Return to a rolling boil and boil hard 1 minute, stirring constantly. Remove from heat.
• Skim foam, if necessary, and stir in a few drops of food coloring, if desired.
• Ladle hot jelly into hot jars, leaving 1/4 inch headspace. Adjust 2 piece caps. Process 10 minutes in a boiling water canner.

CANDIED JALAPENO OR COWBOY CANDY

Steps:

• Wearing gloves, remove the stems from all of the jalapeno peppers. The easiest way to do this is to slice a small disc off of the stem-end along with the stem. Discard the stems.
• Slice the peppers into uniform 1/8-1/4 inch rounds. Set aside.
• In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes.
• Add the pepper slices and simmer for exactly 4 minutes.
• Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar.
• Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.
• Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.
• *If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too. It's wonderful brushed on meat on the grill or added to potato salad or, or, or... In short, don't toss it out!
• Place jars in a canner, cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints.
• When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth then label.
• Allow to mellow for at least two weeks, but preferably a month before eating. Or don't.

JALAPENO JELLY

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.

JALAPENO JELLY

Steps:

• In a 6- to 8-quart heavy pot combine sugar, poblano peppers, cider vinegar, the water, jalapeño peppers, and salt. Bring to boiling; cook, uncovered, for 5 minutes, stirring frequently. Remove from heat; cover and let stand for 30 minutes.
• Stir lime juice into pepper mixture. Bring to a full rolling boil over high heat, stirring constantly. Boil 1 minute, stirring constantly. Quickly stir in pectin; return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. If desired, add a few drops of green food coloring to tint to desired color. Remove from heat.
• Ladle hot jelly into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe rims; adjust lids and screw bands.
• Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

TEXAS JALAPENO JELLY

Steps:

• In a blender or food processor, place the jalapenos, half of the green peppers and 1/2 cup vinegar; cover and process until pureed. Transfer to a large Dutch oven. , Repeat with remaining green peppers and another 1/2 cup vinegar. Add the sugar, cayenne and remaining vinegar to pan. Bring to a rolling boil over high heat, stirring constantly. Quickly stir in pectin. Return to a rolling boil; boil for 1 minute, stirring constantly. , Remove from the heat; skim off foam. Add food coloring if desired. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. , Process for 10 minutes in a boiling-water canner. Serve over cream cheese with crackers if desired.

HOMEMADE JALAPEñO JELLY

Steps:

• In food processor, finely chop peppers.
• Place peppers in large pot with vinegar, salt and sugar. Boil for 10 minutes stirring often.
• Add Certo pouch and boil 1 more minute.
• Fill canning jars. Add to a water bath for 10 minutes. Wait a day or so before serving so the jelly has a chance to 'gel' or set.
• Serve on crackers with cream cheese. This jelly is also delicious as a dipping sauce for steak or chicken nuggets.

HOMEMADE JALAPEñO JELLY

Steps:

• In a food processor add the jalapeño, green bell pepper and red bell pepper. Pulse until finely chopped. Transfer to a large saucepan.
• Add the sugar and apple cider vinegar and bring to a boil. Reduce heat and let simmer for 10 minutes.
• Add in the liquid pectin packet and continue to simmer for 5 minutes. Remove from heat and let cool. Transfer to jars and refrigerate.