JALAPENO APPLE JELLY
OK I looked here and all over the internet and couldn't find a Jalapeno Jelly recipe I really liked so I made up my own. I was short on pectin so I added fresh apples an the peel of an orange to make up the difference. It turned out so well I plan on keeping them in. My family and neighbors love it. Lots of flavor and just a...
Provided by Judy Kaye
Categories Jams & Jellies
Time 1h35m
Number Of Ingredients 9
Steps:
- 1. Wash all the fruit with mild soapy water and rinse. Remove the top of the peppers and any bad spots, cut them in half and remove all the seeds and put in a 6 or 8 cup measure. I used mini sweet peppers and green peppers because that is what I had in my garden. I used all colors.
- 2. Core the apples remove any bad spots and divide into 8 pieces and put in a bowl. Peel one good size orange keeping as much of the pith (white) as you can. Note: I left the peel in large pieces so the pith would not make the jelly bitter.
- 3. Measure out the water and vinegar. Using your blender grind up the fruit as small as you can using the vinegar water to help emulsify the fruits. Pour all of this into a LARGE pot.
- 4. Measure out the sugar and mix the pectin into it and set aside.
- 5. Place the pot of fruit on the stove over medium high heat. Stirring constantly bring it to a rolling boil.
- 6. Ladle the fruit and juice out of the pot and put it through a sieve pressing the fruit as you go to remove all the juice. Once the juice is out of the fruit discard the pulp and continue this process until all the fruit and juice have been separated. (If you want a clear jelly now is the time to strain the juice through a cheese cloth.) We like the extra texture of the fruit so we don't strain the juice.
- 7. Return the juice to the pot and stir in the sugar/pectin mixture. Add the food coloring to the shade desired. Bring to a rolling boil and cook until the juice is glossy. Turn off the heat. I always check the jell factor by placing a small amount in an ice water bath (see the picture) if it has not jelled enough I put it back on the heat to boil a little longer. Turn off the heat and pack into 6 8oz jars. Give or take a little. Put the sterile lids and rings on tightly and water bath as needed.
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Pamela West
[email protected]This is a great recipe for beginners. It's easy to follow and the jelly turns out perfectly every time.
Simanye Ginyani
[email protected]I love this jelly on toast. It's also great for making sandwiches or wraps.
Zachary Warren
[email protected]This jelly is a great way to use up extra jalapeños. It's also a great way to add a little bit of spice to your canning repertoire.
Jaden Tatenda
[email protected]I've been making this jelly for years and it's always a hit. It's the perfect way to add a little bit of spice to your meals.
Tahir Bakhar
[email protected]This is the best jalapeño jelly I've ever had. It's the perfect balance of sweet and spicy.
Josh Posey
[email protected]I made this jelly as a gift for my friends and they loved it! It's a unique and delicious gift that's sure to be appreciated.
Chris Grateke
[email protected]This jelly is the perfect addition to a cheese platter. It's also great for glazing chicken or fish.
AMIIN SULDAA
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of spicy food. But I'm so glad I did! The jelly is just the right amount of spicy.
Don Bhai
[email protected]I've never made jelly before, but this recipe made it seem like a breeze. The jelly turned out perfectly!
JODI INNIT
[email protected]This recipe is so easy to follow. I was able to make a batch of jelly in no time.
agnes khaba
[email protected]I love the unique flavor of this jelly. It's perfect for spreading on sandwiches, crackers, or even ice cream.
anuja tamang
[email protected]This jelly is a delightful combination of sweet and spicy. The apples balance out the heat of the jalapeños perfectly. I made a batch for a party and it was a huge hit!