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
Rice
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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