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Author Topic: Jalapeno Jelly  (Read 4832 times)
LyricFox
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« Topic Start: June 09, 2011, 07:14:50 pm »

Does anyone have a good jalapeno jelly recipe they could share?
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« Reply #1: June 09, 2011, 08:42:45 pm »

Does anyone have a good jalapeno jelly recipe they could share?

can I ask WHY anyone would want jalapeno jelly?

But the Ball blue book does have a good recipe.

Jalapeno Jelly
12-16 Jalapenos
2 cups Cider Vinegar, divided
6 cups sugar
2 pouches liquid pectin
Green Food coloring–optional (I didn’t use any, and it looks just fine)
Wash peppers and remove the stems and seeds. Make use to wear gloves during the seeding process. Using your food processor, puree the jalapenos and 1 cup of the Cider vinegar. Combine the puree, the remaining vinegar, and the sugar in a large saucepot. Bring to a boil and stir constantly for 10 minutes. Add in the liquid pectin and return to a rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat and skim off the foam (if there is any). Add in a few drops of green food coloring, if desired.
Ladle the jelly into hot, sterilized jars, making sure to leave ¼ inch headspace. I used half-pints since it is a “strange” jelly. Put on the lid and ring and process in a boiling water bath for 10 minutes.
Makes about (7) half-pints.
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« Reply #2: June 09, 2011, 08:45:20 pm »

can I ask WHY anyone would want jalapeno jelly?


Because it sounds lovely.  Chile-based jellies, done right, can be delicious!
Of course, I really love spicy food, so, you know.  Grain of salt.
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LyricFox
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« Reply #3: June 09, 2011, 09:05:26 pm »

can I ask WHY anyone would want jalapeno jelly?

It's absolutely outstanding with grilled meats....and Randall has the steps on the patio set up where I can grill again (I fall into the school of not "Why grill it?", but "How can I grill it." Smiley

Quote
But the Ball blue book does have a good recipe.

I forgot...I've got that book! lol

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« Reply #4: June 09, 2011, 09:58:59 pm »

can I ask WHY anyone would want jalapeno jelly?

<snippage>

Because it's FREAKIN' DELICIOUS!!!!!!!!!111!!!!

The Ball recipe's the one we used a few years ago to make it. OMG. SOOOOOOO good on butter crackers (like Ritz) or Triscuits, especially with pepper jack cheese slices. It's also VERY tasty with roast pork. Very. Tasty. Indeed.
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« Reply #5: June 10, 2011, 07:08:58 am »


That's something I just have to try!
Great, thank you for typing it down. Smiley
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« Reply #6: June 10, 2011, 10:47:20 pm »

Because it's FREAKIN' DELICIOUS!!!!!!!!!111!!!!

The Ball recipe's the one we used a few years ago to make it. OMG. SOOOOOOO good on butter crackers (like Ritz) or Triscuits, especially with pepper jack cheese slices. It's also VERY tasty with roast pork. Very. Tasty. Indeed.

What she said.  My family can't have a dinner at my grandmother's house without pepper jelly with cream cheese over toasted crackers.  She uses sweet peppers for a milder version.
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« Reply #7: June 11, 2011, 04:37:57 am »

What she said.  My family can't have a dinner at my grandmother's house without pepper jelly with cream cheese over toasted crackers.  She uses sweet peppers for a milder version.

I love pepper jellies, so good.

I'm wondering though what would be cheaper, buying a jar or getting the ingredients and making it yourself.
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mandrina
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« Reply #8: June 11, 2011, 09:58:27 am »

I love pepper jellies, so good.

I'm wondering though what would be cheaper, buying a jar or getting the ingredients and making it yourself.

you could probably make several jars for the price of buying one jar.
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« Reply #9: June 11, 2011, 10:06:32 am »

you could probably make several jars for the price of buying one jar.

That's what I was thinking, but you never know.
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« Reply #10: June 11, 2011, 10:10:02 am »

I love pepper jellies, so good.

I'm wondering though what would be cheaper, buying a jar or getting the ingredients and making it yourself.

The initial outlay would be more because you'd have to buy jars and lids and such, but those get recycled (well, the lids don't, but the rings do). You'd also have to buy the pectin and other ingredients, but if it's something you eat quite a bit of over time, then it would definitely be cheaper. You also have the added benefit of knowing just what is going into that jar.
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« Reply #11: June 11, 2011, 10:15:13 am »

The initial outlay would be more because you'd have to buy jars and lids and such, but those get recycled (well, the lids don't, but the rings do). You'd also have to buy the pectin and other ingredients, but if it's something you eat quite a bit of over time, then it would definitely be cheaper. You also have the added benefit of knowing just what is going into that jar.

Yeah, I love to cook, but I've not done much more then roasting peppers and freezing them as far as doing larger amounts of stuff to eat over time.
I've been thinking more and more about doing that though.
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LyricFox
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« Reply #12: June 11, 2011, 10:29:08 am »

Yeah, I love to cook, but I've not done much more then roasting peppers and freezing them as far as doing larger amounts of stuff to eat over time.
I've been thinking more and more about doing that though.

I don't can nearly as much as I'd like to.
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« Reply #13: June 11, 2011, 01:15:05 pm »

can I ask WHY anyone would want jalapeno jelly?


The SO puts it on scones even.....
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