Friday, August 2, 2013

Jalapeno Jelly

I made jalapeno jelly yesterday and thought I’d share the recipe with you.  I bought some in Chicago last year and found it was very pricey but I loved it so decided to make it myself this year.  It is quite easy to make and you can use it for so many things.  I got this recipe off the liquid pectin box I bought.  

Deseed and devein 10 large jalapenos.  Wear gloves and don't touch your face.  Cut the top of the peppers, cut in half and use your thumb to push the seeds and ribs out.  For extra heat leave some of those seeds in.  This is really sweet heat, so if you don’t like it hot, don’t leave any seeds in.  I always leave a few in but not a lot.

Put the peppers in a food processor or blender with 1 cup of cider vinegar.  Puree the peppers.

Wash all the jars and lids in the sink and then put them in the canner (with the burner on, covered in hot water) to keep warm until they were used. Let the water come to a light boil.

Pour the puree into a deep stainless steel pot (it will grow and at least double in volume).  Add another cup of cider vinegar and 6 cups of sugar.  Cook  to a rolling boil and boil 10 minutes. 

Add 2 packages of pectin and boil another minute.  I used liquid pectin in this batch.

Skim the foam off the top of the jelly. 

Ladle your jelly into hot jars.  Make sure to leave a half inch at the top of the jar. 
Place the lids and rings on your jars.

Put them in your canner.  Cover completely with water and process 10 minutes in a boiling water bath.

The recipe made 6 half pints of jelly.

Jalapeno Jelly

12 oz. jalapenos (about 10 large or 12 medium)
2 cups apple cider vinegar (divided)
6 cups sugar
2 packages pectin
Jars, lids, and canning equipment

I like to serve the jelly on top of crackers spread with cream cheese.  The cream cheese helps to cut the heat.  Try putting it on top of toasted slices of a baguette or a bagel with whipped cream cheese.  

Other ideas for using the jelly:
  • Add a couple of teaspoons of it to your chili
  • Add a couple of teaspoons of it to your marinate for pork tenderloin
  • Put it on corn bread
  • Spice up the next meatballs you make
  • Make a simple glaze for your salmon
  • Put it on a sandwich with turkey or ham, lettuce and tomato
  • Add it to your barbecue sauce for extra heat
  • Make a grilled ham and cheese sandwich with a little sweet heat
  • Glaze your bacon before you bake it
  • If a recipe calls for jalapeno, use this instead and add sweet heat

It becomes a quick go to for any dish you want to add jalapenos to.  Here is a great shrimp recipe using it.

Jalapeno Mango Shrimp

2 tbs. olive oil
1/2 whole large onion
4 whole cloves garlic
1 pound shrimp
2 tbs. soy sauce
2 tsp. of jalapeno jelly (to taste)
3 large mangos
1 whole lime

Dice your mangos, cloves, parsley and onion.

Put 1/2 of lime juice over mangos and set aside.

Heat olive oil in skillet over medium heat.  Add onion and sauté until they are starting to caramelize.

Add garlic and jalapeno jelly and cook about 1 minute.

Add shrimp to pan and turn over when they start turning pink.

Add soy sauce and cook until shrimp is pink on both sides.

Add mango with juice, remaining lime juice and parsley.

Cook until heated through approximately 2 to 3 minutes.  Taste and see if you wish to add additional seasonings (more heat, salt, pepper).

Serve over rice.

This should heat your day up a little.  Have a great one, be happy and may God bless you and yours.  

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