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Jalapeno Pepper Jelly Recipes

jalapeno pepper jelly recipes

Jalapeno Pepper Jelly (Version 1)

3 green bell pepper, minced
2 (4 ounce) cans diced jalapeno peppers
1 1/2 cups distilled white vinegar
6 1/2 cups white sugar
1/2-teaspoon cayenne pepper
1 (6 fluid ounce) container liquid pectin
5 drops green food coloring

In a large, stainless steel saucepan, combine peppers, vinegar, sugar, and cayenne pepper. Cook over medium high heat. Stir frequently until mixture begins to boil. Stir in pectin; boil 5 minutes longer, stirring constantly. Skim off foam, and remove from heat. Ladle into sterilized jars. Seal, and process in a boiling-water canner for 5 minutes

jalapeno pepper jelly recipes

Jalapeno Pepper Jelly (Version2)

Be sure to have all equipment needed and ready before you start any type of canning project.

6 1/ cups sugar
1 1/2 cups white vinegar (5% acidity)
1 1/2 cups finely minced green bell pepper
1/4 cup finely minced jalapeno peppers
2 (3-ounce) packages liquid pectin

Combine sugar, vinegar, green pepper and jalapeno pepper in a large saucepan; stir well. Bring to a boil; boil 3 minutes, stirring frequently. Stir in pectin, and boil an additional minute, stirring frequently. Remove from heat; let cool 5 minutes. Skim off foam with a metal spoon. Quickly pour hot jelly into hot sterilized jars, filling to 1/4-inch from top; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling-water bath 5 minutes Makes 7 half pints.

jalapeno pepper jelly recipes

Jalapeno Pepper Jelly (Version 3)

1-cup jalapeno peppers, fresh
½ cup sweet banana peppers
1 ½ cups cider vinegar
6 cups sugar
1 bottle Certo

Grind peppers. Proportions of jalapeno and bell pepper may be varied to control hotness. Put in blender, using ½ cup vinegar to blend. Refrigerate overnight to marinate. Place peppers, sugar and 1-cup vinegar in kettle over medium heat and stir until fully boiling (impossible to stir down). Remove from heat and let stand exactly 5 minutes. Skim off foam. Stir in Certo quickly and thoroughly. Pour in jars and let stand to jell before sealing. Serving suggestions: Spread on Ritz cracker with cream cheese and crown with dollop of jalapeno jelly

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