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Thread: Jalapeno Pepper Jelly

  1. #1
    Super Member Jackie R's Avatar
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    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
    Super Member mermaid's Avatar
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    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.

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    Junior Member susie337's Avatar
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    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
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    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
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    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
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    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!

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    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
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    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
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    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
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    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.

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    Senior Member sept97's Avatar
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    Iraxy where did you find those recipes, they sound delicious.

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    We also made it this year and man we love it. Took to a friend in New York this past weekend and she loves it too. Looking forward to trying it on cornbread.

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    Would like to know if you included the juice that comes out of the peppers when they are chopped/diced ??
    If I include it, will that make the jelly too thin?
    Thanks, am waiting for your answer.......
    Paulette

  14. #14
    Senior Member sept97's Avatar
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    I made the mistake of cutting up the peppers on sunday and making the jelly on tuesday, don't do that. If you make cut up the peppers and use them then it's fine

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    Senior Member sept97's Avatar
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    not sure if I said this but I use the certo liquid pectin not the small boxes of powdered powdered pectin. Not sure why but the liquid worked and not the powdered

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    I wonder if you could use canned jalapenos in place of some fresh ones. I have several pints of the canned ones and it is going to take me forever to use them up as I am the only one who eats them and then in limited amounts. Has anyone tried using canned ones.

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    Super Member Jackie R's Avatar
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    Quote Originally Posted by Pauly43 View Post
    Would like to know if you included the juice that comes out of the peppers when they are chopped/diced ??
    If I include it, will that make the jelly too thin?
    Thanks, am waiting for your answer.......
    Paulette
    You don't drain the jalapeno peppers. I finally did make some with the dry Ball pectin by using the conversion info for converting the liquid pectin to using the dry pectin and the jelly turned out well after canning. All the recipes called for liquid pectin and all I had was the dry pectin. I used the recipe calling for 12 jalapenos with the tops cut off, then cut in half lengthwise and then seeded, then put in food processor with 1 cup cidar vinegar to blend. (So there's no juice to drain). I did throw one in with all the seeds for a little more kick and then followed the recipe for the remaining vinegar, sugar and pectin.
    Last edited by Jackie R; 10-14-2013 at 01:00 PM. Reason: clarification

  18. #18
    Super Member gale's Avatar
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    I prefer freezer jelly (I don't like messing with sealing jars and all that) so I use this recipe:
    http://www.chocolate-cheese.com/2012...zer-jelly.html

  19. #19
    Super Member mermaid's Avatar
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    I'm making hot pepper jelly today with Certo dry pectin that I have on hand. The instructions include freezer method for jalapeño jelly made with Apple juice. Usually I make mine with cranberry juice. Today I plan to use canned cherries from last year's crop...I'm imagining the taste already (I'll run them thru the blender and strain)....or maybe I will make pepper jam!!

  20. #20
    Super Member mermaid's Avatar
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    Quote Originally Posted by mermaid View Post
    I'm making hot pepper jelly today with Certo dry pectin that I have on hand. The instructions include freezer method for jalapeño jelly made with Apple juice. Usually I make mine with cranberry juice. Today I plan to use canned cherries from last year's crop...I'm imagining the taste already (I'll run them thru the blender and strain)....or maybe I will make pepper jam!!
    Oh, SORRY! I am using SURE JELL dry pectin , not Certo. Now why did my brain lock into that brand? Senior moments are turning into "senior hours"!

  21. #21
    Super Member mermaid's Avatar
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    I chopped my qt of cherries in the blender..1.5 cups....then jalapeños, .75 cup, .25 cup vinegar, 1.5 cups sugar (cherries were already sweetened Bings), 1 pkg SureJell dry pectin.
    absolutely to die for. Had the jelly on peanut butter & crackers. Couldn't eat just one!!

  22. #22
    Super Member Jackie R's Avatar
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    Quote Originally Posted by mermaid View Post
    I chopped my qt of cherries in the blender..1.5 cups....then jalapeños, .75 cup, .25 cup vinegar, 1.5 cups sugar (cherries were already sweetened Bings), 1 pkg SureJell dry pectin.
    absolutely to die for. Had the jelly on peanut butter & crackers. Couldn't eat just one!!
    Would not have thought to put it with peanut butter - will have to try that one too. It's great with cream cheese and crackers also. Can't hardly stop with just a few of that combo. The cherries and jalapenos is also very different and might try that one too. And you used only 1.5 cups of sugar. My recipe called for 6 cups - maybe I'll try to cut back on the sugar next time I make the jalapeno jelly

  23. #23
    Super Member mermaid's Avatar
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    Quote Originally Posted by Jackie R View Post
    Would not have thought to put it with peanut butter - will have to try that one too. It's great with cream cheese and crackers also. Can't hardly stop with just a few of that combo. The cherries and jalapenos is also very different and might try that one too. And you used only 1.5 cups of sugar. My recipe called for 6 cups - maybe I'll try to cut back on the sugar next time I make the jalapeno jelly
    Yes, very much less on the sugar as I had canned the cherries with enough sugar that they'd be ready for pie-and they were sweet Bings to begin with, didn't want to end up with taffy for jelly...yet worried if enough. Jelled up perfectly..just enough tartness, hot, and sweet. I'm curious about puréed peaches for a hot jelly.

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