**Unleash a Symphony of Flavors: A Culinary Journey Through Spicy Jalapeño Pepper Jelly Recipes**
Prepare to tantalize your taste buds with a fiery fiesta of flavors as we delve into the world of spicy jalapeño pepper jelly. This versatile condiment, crafted from the perfect balance of sweet and heat, adds a vibrant touch to any dish. From classic pepper jelly to unique variations infused with fruits, herbs, and spices, this article presents a collection of delectable recipes that will ignite your culinary passion.
**1. Classic Spicy Jalapeño Pepper Jelly:**
A cornerstone of pepper jelly recipes, this classic rendition captures the essence of this fiery condiment. With a careful selection of jalapeño peppers, sugar, vinegar, and a hint of pectin, you'll create a jelly that strikes a harmonious balance between heat and sweetness. This fundamental recipe serves as the foundation for endless culinary explorations.
**2. Pineapple Jalapeño Pepper Jelly:**
Escape to a tropical paradise with this vibrant twist on classic pepper jelly. The addition of sweet and juicy pineapple chunks adds a burst of tropical flavor, creating a delightful harmony that complements grilled meats, fish, and even cheese platters.
**3. Mango Habanero Pepper Jelly:**
Elevate your taste buds to new heights with this fiery fusion of mango and habanero peppers. The sweet Alphonso mangoes lend a luscious sweetness, while the fiery habanero peppers bring a captivating heat that lingers on the palate. This exotic jelly pairs exquisitely with grilled shrimp, chicken, or as a glaze for roasted vegetables.
**4. Peach Jalapeño Pepper Jelly:**
Indulge in the delightful marriage of sweet peaches and spicy jalapeños in this delectable jelly. The ripe, juicy peaches provide a luscious sweetness, while the jalapeño peppers add a subtle warmth that enhances the overall flavor profile. Enjoy this jelly as a topping for pancakes, waffles, or as a glaze for pork tenderloin.
**5. Strawberry Jalapeño Pepper Jelly:**
Experience a burst of vibrant flavors with this unique combination of strawberries and jalapeños. The sweetness of ripe strawberries contrasts beautifully with the subtle heat of jalapeños, resulting in a jelly that adds a delightful kick to grilled chicken, grilled cheese sandwiches, or even ice cream.
**6. Cranberry Jalapeño Pepper Jelly:**
Celebrate the festive season with this vibrant cranberry jalapeño pepper jelly. The tartness of cranberries complements the spicy heat of jalapeños, creating a tangy and flavorful jelly that perfectly complements turkey, roasted pork, or as a dipping sauce for crackers and cheese.
**7. Roasted Garlic Jalapeño Pepper Jelly:**
Embark on a culinary journey with this savory and aromatic roasted garlic jalapeño pepper jelly. The roasted garlic adds a rich, nutty flavor, while the jalapeños provide a spicy undertone. This versatile jelly enhances the flavors of grilled meats, roasted vegetables, or as a spread for crostini.
JALAPEñO PEPPER JELLY RECIPE
Sweet & Spicy is one of my favorite flavor combinations and my Jalapeño Pepper Jelly Recipe captures both of those flavors perfectly! Serve this delicious jelly with cream cheese on a toasted bagel for a flavorful way to start your day.
Provided by Hayley Ryczek
Number Of Ingredients 4
Steps:
- PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
- PURÉE peppers in food processor or blender with 1 cup cider vinegar until smooth. Do not strain purée.
- COMBINE purée with remaining 1 cup cider vinegar and sugar. Bring to a boil over high heat. Boil 10 minutes, stirring frequently.
- ADD Ball® RealFruit™ Liquid Pectin, immediately squeezing entire contents from pouches. Continue to boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
- LADLE hot jalapeno jelly into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
- PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
SPICY JALAPENO PEPPER JELLY
This recipe is from "Company's Coming" Canning book. It is an easy excellent recipe. I double the jalapeno asked for and I like to leave wee flakes of peppers floating in the jelly. If I use red peppers I use a drop of red food dye and if green well, what else, green
Provided by Bergy
Categories Jellies
Time 40m
Yield 6 1/2 pint jars
Number Of Ingredients 6
Steps:
- Combine peppers& vinegar in a food processor, blend until smooth& pour into a large pot.
- Add sugar, Heat on medium-high heat, stir until sugar has dissolved.
- Bring to a boil and boil 3 minutes.
- Stir in the pectin return to full boil and boil hard for 1 minute, remove from heat& skim off the foam.
- Add a drop or so of food coloring if desired.
- Pour into hot sterilized half pint jats, Fill to 1/4" of top.
TEXAS JALAPENO JELLY
A jar of this sweet and spicy jelly is always warmly appreciated. To add an extra southwestern accent, I trim the lid with a snappy bandanna print fabric. -Lori McMullen, Victoria, Texas
Provided by Taste of Home
Time 30m
Yield 7 half-pints.
Number Of Ingredients 8
Steps:
- In a blender or food processor, place the jalapenos, half of the green peppers and 1/2 cup vinegar; cover and process until pureed. Transfer to a large Dutch oven. , Repeat with remaining green peppers and another 1/2 cup vinegar. Add the sugar, cayenne and remaining vinegar to pan. Bring to a rolling boil over high heat, stirring constantly. Quickly stir in pectin. Return to a rolling boil; boil for 1 minute, stirring constantly. , Remove from the heat; skim off foam. Add food coloring if desired. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. , Process for 10 minutes in a boiling-water canner. Serve over cream cheese with crackers if desired.
Nutrition Facts : Calories 92 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 24g carbohydrate (23g sugars, Fiber 0 fiber), Protein 0 protein.
JALAPENO PEPPER JELLY
My family relishes this jelly served with meat or spread on crackers with cream cheese. It's in hot demand as a gift. -Bev Elliott, Peotone, Illinois
Provided by Taste of Home
Time 40m
Yield About 5 half-pints.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 94 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 24g carbohydrate (23g sugars, Fiber 0 fiber), Protein 0 protein.
SPICY HABANERO JELLY
I do recommend wearing gloves. This is sweet & spicy so beware. This is great served over cream cheese.Try adding it to your favorite barbecue sauce for a little extra kick. Spread it on your sandwiches. I've added it to salsas. You can also make this with jalapenos and green bell pepper to get a milder jelly.As in the picture. Some recipes using the jelly!
Provided by Rita1652
Categories Jellies
Time 35m
Yield 7 1/2 pint jars
Number Of Ingredients 6
Steps:
- Puree peppers and 1 cup vinegar in blender (be careful of your eyes HOT FUMES).
- Combine puree 1 cup vinegar and sugar in a large saucepan.
- Bring to a boil and boil for 10 minutes stirring constantly.
- Stir in pectin stirring while boiling hard for 1 minute.
- Remove from stove and skim foam.
- Stir in food coloring till eye appealing.
- Or skip if you like as is.
- Ladle hot jelly into clean hot jars,leaving 1/4 inch head space.
- Adjust caps Process 10 minutes in boiling water canner.
SPICY RED-PEPPER JELLY
A dash of red pepper flakes adds nuance to this condiment of sweet red peppers cooked with vinegar, sugar, and pectin. Serve it on a cheese board or stir a spoonful into mayo for a vibrant sandwich spread.
Categories Condiment/Spread Sauce Pepper Appetizer Bell Pepper Jam or Jelly Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 5 (1/2-pint) jars
Number Of Ingredients 9
Steps:
- Sterilize jars and lids:
- Wash jars, lids, and screw bands in hot, soapy water, then rinse well. Dry screw bands. Put empty jars on a rack in a boiling-water canner or a deep 8- to 10-quart pot and add enough hot water to cover by 2 inches. Bring to a boil, covered, then boil 10 minutes. Remove canner from heat, leaving jars in water, covered. Heat lids in water to cover by 2 inches in a small saucepan until thermometer registers 180°F (do not let boil). Remove from heat. Keep jars and lids submerged in hot water, covered, until ready to use.
- Make jelly:
- Pulse bell peppers with red-pepper flakes in a food processor until finely chopped. (Mixture will measure about 2 1/2 cups.)
- Whisk together pectin and 1/4 cup sugar in a small bowl.
- Stir together pepper mixture, vinegar, butter, salt, and remaining 3 cups sugar in a 5- to 6-quart heavy pot. Bring to a vigorous boil over high heat, then continue to boil vigorously, stirring occasionally, 5 minutes. Gradually add pectin mixture, whisking constantly. Return jelly to a vigorous boil, stirring constantly, and boil, stirring constantly, 1 to 2 minutes (mixture will thicken slightly). Remove from heat.
- Carefully remove jars and lids with canning tongs, then drain jars upside down on a clean kitchen towel and quickly dry lids. Invert jars and immediately ladle hot jelly into jars, leaving 1/4 inch of space at top. (Last jar may not be full.) Run a clean plastic spatula between jelly and sides of jars to eliminate air bubbles. Wipe off rims of filled jars with a damp clean kitchen towel, then firmly screw on lids with screw bands.
- Seal and process jars:
- Put sealed jars on rack in canner or pot and add enough hot water to cover by 2 inches. (If you have a jar that is partially full, do not process it. Cover it with a lid and screw band, then keep in refrigerator.) Bring to a full boil, covered, then boil jelly, covered, 15 minutes. Transfer jars with canning tongs to a towel-lined surface to cool. Jars will seal; if you hear a ping, that means that the vacuum formed above the cooling jelly has made the lid concave. Remember that you may or may not be around to hear the ping. The important thing is for the jars to eventually have concave lids. Jelly will thicken as it cools.
- After jars have cooled, 12 to 24 hours, press center of each lid to check that it's concave, then remove screw band and try to lift lid with your fingertips. If you can't, the lid has a good seal. Replace screw band. Put any jars that haven't sealed properly in the refrigerator and use them first (along with jar that was only partially full).
JALAPEñO PEPPER JELLY
Bryant Terry's spicy Jalapeño Pepper Jelly recipe makes homemade pepper jelly for spooning onto cornbread or even chicken.
Provided by Bryant Terry
Categories Chile Pepper Jam or Jelly Vinegar
Yield makes about 3 cups (three ½-pint jars)
Number Of Ingredients 5
Steps:
- Sterilize three ½-pint jars and their lids or similarly sized lidded storage containers.
- In a food processor, combine the jalapeños and the bell pepper and process, scraping down the sides as needed, until the peppers are very finely chopped, 15 to 20 seconds. (They will let off quite a bit of liquid; this is okay.)
- Transfer the contents of the food processor to a 4-quart stainless-steel or enameled Dutch oven. Add the sugar and vinegar and bring to a rolling boil over medium-high heat, stirring continuously. Boil, still stirring, for 3 minutes, then squeeze in the pectin. Return the mixture to a rolling boil, stirring continuously, and cook for 1 minute. Immediately remove from the heat and let rest until the foam has settled, about 1 minute. Skim off and discard any remaining foam.
- Spoon the jelly into the sterilized jars and let cool for 1 hour. Seal the jars and refrigerate until chilled before using. The jelly will keep in the refrigerator for up to 3 months and up to 2 years if processed in a hot water bath and kept in a cool, dry place.
Tips:
- Choose the right peppers: For this recipe, jalapeño peppers are the best choice. They have a moderate heat level and a slightly sweet flavor that pairs well with the other ingredients. If you prefer a spicier jelly, you can use serrano or habanero peppers instead.
- Wear gloves when handling peppers: The capsaicin in peppers can irritate your skin, so it's important to wear gloves when cutting and seeding them. If you do get capsaicin on your skin, wash it off with soap and water immediately.
- Use a candy thermometer: A candy thermometer is essential for making pepper jelly. It will help you ensure that the jelly reaches the correct temperature (220°F) before you remove it from the heat.
- Let the jelly cool completely before storing it: Once you've made the pepper jelly, let it cool completely before storing it. This will help prevent the jelly from crystallizing.
Conclusion:
Spicy jalapeño pepper jelly is a delicious and versatile condiment that can be used in a variety of ways. It's great on sandwiches, crackers, and cheese, and it can also be used as a glaze for chicken, fish, or pork. It's also a great gift idea for friends and family who love spicy food. So next time you're looking for a new and exciting condiment to try, give spicy jalapeño pepper jelly a try. You won't be disappointed!
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