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megimoo
03-25-2011, 07:39 PM
Jalapeno Pepper Jelly

Always wear kitchen gloves when handling hot peppers .

You haven't lived until you've taken a 'whiz' while your hands are soaked with Jalapeno pepper juice .:eek:

Tart green apples have more pectin in them than sweet apples, so use tart green apples for this recipe, earlier in the season the better. This is especially true if you are not also using cranberries, as cranberries have their own natural pectin as well.

Ingredients
4 lbs of tart apples (e.g. Granny Smith), unpeeled, chopped into big pieces, including the cores
6 jalapeño chili peppers, sliced in half lengthwise, the seeds and ribs removed from 3 of them (for mildly hot jelly. If you want a hotter jelly leave the seeds and ribs in all of them.)
1 green bell pepper (or red if you want the color), seeds and ribs removed, chopped
1 cup cranberries... helps with color and with setting)
3 cups water
3 cups white vinegar
3 1/2 cups sugar (7/8 cup for each cup of juice)

One 6-quart pan (Stainless steel or copper with stainless steel)
A candy thermometer
A large fine mesh sieve (or several layers of cheesecloth, or a muslin cloth jelly bag)
4-5 half-pint canning jars

Combine the apple pieces, apple cores (needed for their pectin content), jalapenos, bell pepper, cranberries (if using), water and vinegar in a large pot. Bring to a boil and then reduce heat to medium-low, simmering for about 20 minutes, or until the apples, cranberries, and peppers are soft. Stir occasionally to make sure nothing is sticking to the bottom of the pan where it might burn. Use a potato masher to mash up the apple pieces to the consistency of slightly runny apple sauce. If the mash is too thick, add more water.

Spoon the mash into a fine mesh sieve, muslin cloth, or a couple layers of cheesecloth, suspended over a large bowl. Leave to strain for several hours (even overnight). If you want a clear jelly, do not squeeze or force through the mesh. Just let it drip. If you want a fuller flavor jelly and don't mind that the result won't be clear, you can force some of the pulp through the mesh. If your pulp is too thick, and nothing is coming out, you can add an extra 1/2 cup or cup of water to it. You want to end up with about 4 cups of juice.

Measure the juice, then pour into a large, wide, thick-bottomed pot. Add the sugar (7/8 a cup for each cup of juice). Heat gently, stirring to make sure the sugar gets dissolved and doesn't stick to the bottom of the pan and burn.

Bring to a boil. Cook for 10-15 minutes, using a spoon to skim off the surface scum. Continue to boil until a candy thermometer shows that the temperature has reached 220-222°F (8-10°F above the boiling point at your altitude). Additional time needed for cooking can be anywhere from 10 minutes to an hour or longer, depending on the amount of water, sugar, and apple pectin in the mix.

Candy thermometers aren't always the most reliable indicators of whether or not a jelly is done. Another way to test is put a half teaspoonful of the jelly on a chilled (in the freezer) plate. Allow the jelly to cool a few seconds, then push it with your fingertip. If it wrinkles up, it's ready.

Pour jelly into sterilized jars* to within 1/4" from the top and seal.
Makes approx. 4 half-pint jars.
Serve with cream cheese on crackers.
*There are several ways to sterilize your jars for canning. You can run them through a short cycle on your dishwasher. You can place them in a large pot (12 quart) of water on top of a steaming rack (so they don't touch the bottom of the pan), and bring the water to a boil for 10 minutes. Or you can rinse out the jars, dry them, and place them, without lids, in a 200°F oven for 10 minutes.

Note that jalapeno jelly can be pretty "hot" if you have included a lot of the seeds in your cooking. The fat molecules in the cream cheese absorb the hot capsaicin of the jalapenos, reducing the heat, but leaving the flavor of the chiles. This is also why sour cream tastes so good with spicy Mexican food.

Calypso Jones
03-25-2011, 07:46 PM
oooh. sounds yummy. I knew Sourcream etc had a cooling effect but i never knew why. Thanks for the info.

Gingersnap
03-25-2011, 08:22 PM
Not doing this one. A coworker of mine always gave it as a Christmas present. It's pretty horrifying to get this stuff on toast when you aren't expecting it in the morning.

I always ended up using this jelly as part of a pork marinade. That worked.

Have you ever had jalapeno peanut brittle? If you haven't - don't. :(

Calypso Jones
03-25-2011, 08:25 PM
I like hot stuff.

I do not like crab jelly.

Phillygirl
03-25-2011, 09:37 PM
I love this stuff with cream cheese. I had no idea apples are used to make it.

Rockntractor
03-25-2011, 09:47 PM
I love this stuff with cream cheese. I had no idea apples are used to make it.

I had some habanero jelly that was good too, I never thought I would like pepper jelly but it's good.

megimoo
03-25-2011, 10:29 PM
Not doing this one. A coworker of mine always gave it as a Christmas present. It's pretty horrifying to get this stuff on toast when you aren't expecting it in the morning.

I always ended up using this jelly as part of a pork marinade. That worked.

Have you ever had jalapeno peanut brittle? If you haven't - don't. :(

You'd never make it in Mexico .Even real Texmex is hotter than plain old cool jalapenos jelly.Try some real Chilli made with Capsicum Chinense for heat.Jalapenos run 2500 ~8000,Orange Habanero's run 15,000~350,000 Scoville's .

Take the seeds and membrane out of half of the peppers when you make the jelly .You still get the flavor but not all of the heat ....For a tasty pork marinade you want Mangio da Sola: Chipotle Chilies in Adobo Sauce .
.

Adam Wood
03-25-2011, 10:47 PM
Thanks for the recipe. This one looks simple enough for me to make (I've had a few canning disasters in the past).

I do love this stuff. I at first recoiled at the idea, but I've found that it is wonderfully useful in places where you never would think it would be.


Tasty snack for parties: soften up a brick of cream cheese, then pour pepper jelly over it. Serve with crackers. The cream cheese nicely cools the heat of the pepper jelly, making a very tasty (and somewhat addictive!) spread.

Gingersnap
03-25-2011, 10:51 PM
You'd never make it in Mexico .Even real Texmex is hotter than plain old cool jalapenos jelly.Try some real Chilli made with Capsicum Chinense for heat.Jalapenos run 2500 ~8000,Orange Habanero's run 15,000~350,000 Scoville's .

Take the seeds and membrane out of half of the peppers when you make the jelly .You still get the flavor but not all of the heat ....For a tasty pork marinade you want Mangio da Sola: Chipotle Chilies in Adobo Sauce .
.

Please do not school me on peppers. I grow Bird's Eye peppers, Habaneros, and many others every summer. I make sauces with them, pickles, dried pepper flakes, and other stuff. A little heat is fine in the right recipe but I sure don't need it something like jelly, candy, or ice cream.

It's perfectly fine to confine hot peppers to savory dishes based on bland ingredients. We do not yet have a Federal regulation requiring hot ingredients in otherwise innocuous foods. :p

megimoo
03-25-2011, 11:06 PM
Please do not school me on peppers. I grow Bird's Eye peppers, Habaneros, and many others every summer. I make sauces with them, pickles, dried pepper flakes, and other stuff. A little heat is fine in the right recipe but I sure don't need it something like jelly, candy, or ice cream.

It's perfectly fine to confine hot peppers to savory dishes based on bland ingredients. We do not yet have a Federal regulation requiring hot ingredients in otherwise innocuous foods. :p

Sorry,I was responding to your comments not schooling you !I'm new to some of these concoctions and experiment to find what I like.. My, my are you getting a mite Touchie these days.

Gingersnap
03-25-2011, 11:09 PM
Sorry,I was responding to your comments not schooling you !I'm new to some of these concoctions and experiment to find what I like.. My, my are you getting a mite Touchie these days.

Touchy indeed......I write about my garden every year! You know I grow all kinds of peppers! :D

megimoo
03-25-2011, 11:26 PM
Mmm, Pepper Jelly

1. Spicy PB & Jelly: Bring a little spicy style to a peanut butter and jelly sandwich.

2. Spiked Monte Cristo: Mix equal parts mayo and pepper jelly, spread evenly over two slices of bread, layer smoky ham or turkey with Swiss or Gruyere cheese. Dip finished sandwich into lightly beaten eggs seasoned with salt and pepper, lightly brown in a buttered skillet, cut in half and enjoy.

3. Simple Stir-Fry: In a skillet, sauté chicken slices in canola oil, add a bag of frozen stir-fry veggies, season with teriyaki sauce and crushed red pepper and finish by swirling in pepper jelly until melted.

4. Glazed Honey-Drunken Salmon: Simply mix together bourbon liquor, honey, melted butter and pepper jelly until evenly incorporated. Spread over salmon, and cook until done.

5. Mediterranean Turkey Burgers: Mix together ground turkey, melted butter, dried sage and pepper jelly, season generously with salt and pepper, and throw on the grill.

6. Sweet and Sour Pork: Cube pork into 1/2-inch cubes, and brown in a skillet with oil. Meanwhile, in a bowl, mix together pineapple juice, apple cider vinegar, lemon juice and pepper jelly until smooth. Add mixture to a few minutes before removing pork from skillet, stir, simmer and serve.

7. Spiced-Up Vinaigrette: In the bottom of a large salad bowl, whisk together olive oil, red wine vinegar, grainy mustard and pepper jelly until emulsified. Add lettuce, tomato and other salad ingredients to bowl, and gently toss to coat.

8. Fish-n-Dip: Mix together equal parts horseradish sauce with pepper jelly; serve this dip alongside any deep-fried fish for a uniquely tangy and spicy bliss.

..............................
Best breakfast sandwich- bacon, egg, cheddar, hot pepper jelly on an onion bagel.
...............
grill flatbread on one side and then spread with pepper jelly. Add grated fontina cheese, and then top with proscuitto or smoked duck if you can find it. Then a little arugula or basil .
.............
spread on top of brie before wrapping in cresent rolls or puff pastry for brie en croute...mixed with cilantro, lime zest, lime juice, and butter for a truly fanstastic salmon glaze and dipping sauce.
.........................
meatballs with pepper jelly.
Brown meatballs, diced onion, garlic.
Add 1 beer
one jar pepper jelly
one bottle Heinz Chili Sauce.
Simmer until sauce is thick and delicious. Serve with toothpicks.
...........................

bijou
03-26-2011, 05:18 AM
Thanks for the recipe. This one looks simple enough for me to make (I've had a few canning disasters in the past).

I do love this stuff. I at first recoiled at the idea, but I've found that it is wonderfully useful in places where you never would think it would be.


Tasty snack for parties: soften up a brick of cream cheese, then pour pepper jelly over it. Serve with crackers. The cream cheese nicely cools the heat of the pepper jelly, making a very tasty (and somewhat addictive!) spread. Agree on the cheese/jelly combination, also for canapes a cracker topped with a sliver of brie and a dab of pepper jelly is good too and in a rather more downmarket way peanut butter and pepper jelly sandwiches bring a new dimension to an old snack.

RobJohnson
03-27-2011, 04:25 AM
Jalapeno Pepper Jelly

Always wear kitchen gloves when handling hot peppers .



That's what she said. :D

Jalapeno Jelly, with a little cream cheese on a Triscuit cracker is very good...