Best 7 Jalapeno Ginger Jelly Recipes

JALAPENO CRANBERRY SAUCE

Steps:

• In a medium saucepan, put the sugar, ginger, jalapenos, orange zest and orange juice. Simmer for 2 minutes. Add the cranberries and set over medium heat for 20 minutes, stirring frequently. Add water if the mixture appears too dry. Add in the lemon zest and juice and season with salt or a bit more sugar. Let cool completely and serve.

JALAPENO GINGER JELLY

Steps:

• 1. In a large pot of simmering water, sterilize enough preserve jars to hold 48 ounces in water until you are ready to use them.
• 2. Place jalapenos, ginger and 1 cup apple cider vinegar in a blender and blend until VERY fine.
• 3. In large pot, place the mixture plus remaining vinegar and all of the sugar. Mix well and bring to full boil until mixture cannot be stirred down (about 8-12 minutes) and continue boiling for 5 minutes.
• 4. Meanwhile, Place lids and rings in large bowl and pour boiling water over them. Set aside until ready to use.
• 5. Remove jelly mixture from heat and add both pectin packets, blending between each addition. Return to heat and bring back to boil and continue boiling for an additional minute.
• 6. Remove jars from water and place on towel. Using a funnel and large ladle, transfer mixture into jars and fill just to the bottom screw band on the jar. Once all jars are full, wipe the rim of the jars to ensure a good seal. Place lids and rings on jars, tighten fingertip tight.
• 7. Place the jars back into the hot water bath for about 5-10 minutes. Remove and place back on towel, inverted, for 10 minutes. Turn jars right side up.
• 8. NOTES: DO NOT use aluminum pot for cooking jelly. DO NOT over tighten the jar rings or the seal will not take. DO NOT skip wiping the rim, even if you think you did not get any jelly on the rim. Even a tiny bit will cause the jar to not seal. Once you turn the jars upright, you will hear loud popping noises. This is normal and indicated that the jar is sealed.

HOMEMADE JALAPENO PEPPER JELLY

Steps:

• Combine the bell peppers, chile peppers, vinegar, sugar, and cayenne pepper in a large pot. Bring to a boil over medium heat, stirring frequently. When the mixture comes to a rolling boil that cannot be stirred down, stir in the pectin. Cook for 5 more minutes at a boil, then remove from the heat. Stir in the green food coloring, if desired.
• Ladle jelly into hot sterile jars leaving 1/4 inch headspace. Process jars in a boiling water bath for 5 to 10 minutes to ensure a good seal.

SURE.JELL JALAPEñO JELLY

Steps:

• Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Place peppers in 6- or 8-qt. saucepot. Add vinegar. Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place u

JALAPENO-GINGER GLAZE

Steps:

• On a work surface, using the side of a large knife, mash the scallion, garlic and ginger with the sugar and 1/2 teaspoon of salt until a coarse paste forms. Transfer the paste to a small saucepan. Stir in the hot pepper jelly and vinegar and bring to a boil. Transfer to a glass jar and let cool.
• Applications: Brush on chicken, pork chops, spareribs and pork tenderloin during the last few minutes of grilling, broiling or roasting and cook until glossy.

JALAPENO JELLY

Steps:

• Combine the green bell pepper and 12 jalapeno peppers in the container of a food processor or blender. Process until finely chopped. This can be done in batches, if the peppers do not fit.
• Transfer the peppers to a large saucepan, and stir in the cider vinegar. Bring to a boil, and let simmer for 15 to 20 minutes. Strain the mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.
• Return the liquid to the saucepan, and stir in the salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in the liquid pectin.
• Stir in the remaining jalapeno peppers, and ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.

JALAPENO PEPPER JELLY

Steps:

• In a large saucepan, combine sugar, apples, vinegar, green pepper, jalapenos and water. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Strain mixture and return to pan. Stir in food coloring. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Ladle hot mixture into five hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool. Serve with cream cheese on crackers.