Welcome to the Quilting Board!

Already a member? Login above
loginabove
OR
To post questions, help other quilters and reduce advertising (like the one on your left), join our quilting community. It's free!

Page 1 of 3 1 2 ... LastLast
Results 1 to 10 of 23

Thread: Jalapeno Pepper Jelly

  1. #1
    Senior Member Jackie R's Avatar
    Join Date
    Oct 2009
    Location
    St. Louis Cnty, MO USA
    Posts
    920
    Blog Entries
    1

    Jalapeno Pepper Jelly

    Has anybody made jalapeno pepper jelly yet? I have some excess peppers and found a couple of recipes on a Google search. Looks interesting and they say it's good on cream cheese and crackers. I think it might be nice on Brie cheese too.

    Let me know how you liked it if you made some. And would it be OK to freeze the jelly in small containers (because I don't have any small canning jars).

    Thanks.

  2. #2
    Senior Member mermaid's Avatar
    Join Date
    Oct 2010
    Location
    Tennessee, UC area
    Posts
    756
    I make it almost every year...so good with pork! Never tried to freeze it tho, think it would separate. There's a no cook method for freezing fruit jams that you might experiment with. There was a thread about this jelly..was just recently.

  3. #3
    Junior Member susie337's Avatar
    Join Date
    Sep 2013
    Location
    Middle Michigan
    Posts
    109
    I made it for the first time this year. Love the stuff. It's marvelous with cream cheese. I've seen suggestions to use it as a glaze for baked or grilled chicken. I haven't tried that yet, but I plan to. Also, mix it with peanut butter for another glaze. I like the pork idea, I'll have to try that! I saw another idea to use it in a peanut butter sandwich, I tried it and it's surprisingly good! I also have served a spoonful on top of cottage cheese, which was very good. Oh, and the first time I had it was at a BBQ restaurant and it was served with corn meal muffins!

  4. #4
    BCM
    BCM is offline
    Senior Member
    Join Date
    Nov 2011
    Posts
    444
    I have canned some and it is delicious. Never frozen any, but the Ball Canning Book has a section on freezing also. It may be of help to you. When canning it, the jars of jelly look so pretty and make lovely Christmas gifts.

  5. #5
    Senior Member sept97's Avatar
    Join Date
    Aug 2011
    Location
    Massachusetts
    Posts
    435
    http://www.food.com/recipe/jalapeno-pepper-jelly-71979
    I use this all the time but I add a few hababero peppers to give it some kick. Everyone loves it with cream cheese and crackers

  6. #6
    Senior Member Bamagal's Avatar
    Join Date
    Jan 2011
    Location
    Birmingham, AL
    Posts
    440
    Blog Entries
    1
    I make it all the time!! Great on cream cheese!! Just Lately have tried it on egg rolls. Just the right combo of hot and sweet!

  7. #7
    Member
    Join Date
    Feb 2012
    Location
    Southern Ohio
    Posts
    55
    This recipe is wonderful and easy. I add a few more jalapeno peppers than called for. Here is the website.
    SURE.JELL Hot Pepper Jelly Recipe - Kraft Recipes


  8. #8
    Super Member dellareya's Avatar
    Join Date
    Jul 2010
    Location
    Bay Area, Ca
    Posts
    1,522
    Blog Entries
    2
    We make it and love it. We use the smaller jars and give it as gifts for Christmas. People look forward to get it each year. It can be a little addictive. Wear plastic gloves while you cut up the peppers.

  9. #9
    Super Member
    Join Date
    Jun 2010
    Location
    Grants Pass, OR
    Posts
    1,739
    I make this every year and it is always good and a hit. I also make Mango Jalapeno jelly which is really good too. I also make rosemary jelly with a taste of jalapeno. As well as whatever other fruit I have excess of plus jalapeno. It just adds a little kick to breakfast, lunch, dinner or any outdoor cooking you do. Have fun, as long as it is not too hot it will not go to waste.

  10. #10
    Senior Member ShabbyTabby's Avatar
    Join Date
    Jul 2011
    Location
    Las Vegas, NV
    Posts
    927
    I have made it for years. Makes an excellent glaze for BBQ'd meats, good on cream cheese too. I just cut the ends off the peppers, cut them into slices and throw them in, seeds and all. We kinda like spicy
    Families are like old quilts....although they tend to unravel at times...each can be stitched back together with love.

Page 1 of 3 1 2 ... LastLast

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

SEO by vBSEO ©2011, Crawlability, Inc.