Homemade Pectin/Jalapeno Jelly Recipe

[Guest guest]

Hi Deanna,

Here is my recipe - last batch I made I used frozen Jalapeno peppers I

had ground - it came out very thick & sticky not sure why perhaps

because the peppers were frozen - but still tasted good. I love the

stuff - unfortunately it does not make a very big batch and I have not

tried to double it yet to see if it would still turn out. Also was not

very hot even leaving all the seeds in - I have since learned you get

more heat from adding Cayenne Pepper to the mix - at your discretion I

would imagine. The colour of the regular peppers you put in is

entirely up to you - whatever you have on hand as well you can add

green or red food colouring or none at all. It is pretty with the

yellow and orange ones and just a few drops of green colouring.

I do not like to play to much with jam recipes as far as changing the

measurments of ingredients as it can affect the outcome - a lot like

baking - measurements are crucial - just plain cooking is far more

forgiving when one gets creative and adds additional ingredients to

liven a plain recipe.

 

Jalapeno Jelly

 

1/4 cup chopped Jalapeno Peppers

1 1/2 cups chopped Green Peppers or 3/4 cup each red & green.

6 1/2 cups sugar

1 1/2 cup vinegar

1 bottle ( 2 packets) liquid pectin

1/2 tsp salt

 

Finely grind jalapeno peppers in food processor ( I also grind the

regular peppers as well but up to you)

Mix peppers with Jalapenos, sugar,vinegar & salt. Bring to a brisk

boil and boil for 3 minutes.

Add pectin and boil 1 minute more.

Remove from heat and let stand for 5 minutes.

Skim and put into hot sterilized jars ( I put washed jars into my oven

@ 200 for 20 minutes before using and leave them in there taking out a

couple at a time to fill)

Lids need only to be heated in enough water to cover them until almost

boiling then shut off - just to soften the gummy seal.

 

Also because you do not have to process the jam in hot water bath or

pressure cooker the lids can be used over again just reheating in

boiling water to soften up the gum - I only just learned that - a big

savings on lids. You can also save small relish/condiment jars that

have the same sort of gummy ring on the underside and boil them up and

use - just listen as the jars cool down for them to make the popping

noise that tells you they are sealed then you can just store them in a

cool dark pantry. Jars that do not seal should be used first so I just

put them into the fridge.

Home made preserves make wonderful gifts - I make lots of jams and

pickles and friends and visitors usually leave with a bottle of

something - they appreciate the quality and care that goes into making

them - and they do taste a whole lot better than anything commercial.

Anyway must run have chickens to feed and cows to water,

cheers from Black Creek, B.C.

Heather

 

 

, " genny_y2k " <genny_y2k

wrote:

>

> -Heather,

> Do you have a tried and true recipe for Jalapeno Jelly? I recently

> bought some organic Jalapenos and would love to try it.

> Deanna in Colorado-- In , " Heather "

> <cmg@> wrote:

> >

[Guest guest]

Thanks so much. I love Jalapeno Jelly. I pour it over a block of cream cheese

and then serve it with crackers. Everyone here loves it!!!!

Judy

-

Heather

Thursday, July 20, 2006 3:17 PM

Re: Homemade Pectin/Jalapeno Jelly Recipe

 

 

 

Hi Deanna,

Here is my recipe - last batch I made I used frozen Jalapeno peppers I

had ground - it came out very thick & sticky not sure why perhaps

because the peppers were frozen - but still tasted good. I love the

stuff - unfortunately it does not make a very big batch and I have not

tried to double it yet to see if it would still turn out. Also was not

very hot even leaving all the seeds in - I have since learned you get

more heat from adding Cayenne Pepper to the mix - at your discretion I

would imagine. The colour of the regular peppers you put in is

entirely up to you - whatever you have on hand as well you can add

green or red food colouring or none at all. It is pretty with the

yellow and orange ones and just a few drops of green colouring.

I do not like to play to much with jam recipes as far as changing the

measurments of ingredients as it can affect the outcome - a lot like

baking - measurements are crucial - just plain cooking is far more

forgiving when one gets creative and adds additional ingredients to

liven a plain recipe.

 

Jalapeno Jelly

 

1/4 cup chopped Jalapeno Peppers

1 1/2 cups chopped Green Peppers or 3/4 cup each red & green.

6 1/2 cups sugar

1 1/2 cup vinegar

1 bottle ( 2 packets) liquid pectin

1/2 tsp salt

 

Finely grind jalapeno peppers in food processor ( I also grind the

regular peppers as well but up to you)

Mix peppers with Jalapenos, sugar,vinegar & salt. Bring to a brisk

boil and boil for 3 minutes.

Add pectin and boil 1 minute more.

Remove from heat and let stand for 5 minutes.

Skim and put into hot sterilized jars ( I put washed jars into my oven

@ 200 for 20 minutes before using and leave them in there taking out a

couple at a time to fill)

Lids need only to be heated in enough water to cover them until almost

boiling then shut off - just to soften the gummy seal.

 

Also because you do not have to process the jam in hot water bath or

pressure cooker the lids can be used over again just reheating in

boiling water to soften up the gum - I only just learned that - a big

savings on lids. You can also save small relish/condiment jars that

have the same sort of gummy ring on the underside and boil them up and

use - just listen as the jars cool down for them to make the popping

noise that tells you they are sealed then you can just store them in a

cool dark pantry. Jars that do not seal should be used first so I just

put them into the fridge.

Home made preserves make wonderful gifts - I make lots of jams and

pickles and friends and visitors usually leave with a bottle of

something - they appreciate the quality and care that goes into making

them - and they do taste a whole lot better than anything commercial.

Anyway must run have chickens to feed and cows to water,

cheers from Black Creek, B.C.

Heather

 

, " genny_y2k " <genny_y2k

wrote:

>

> -Heather,

> Do you have a tried and true recipe for Jalapeno Jelly? I recently

> bought some organic Jalapenos and would love to try it.

> Deanna in Colorado-- In , " Heather "

> <cmg@> wrote:

> >