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Jalapeño Jelly recipe

Chiffonade_'s picture

From Southwest Tastes (The accompanying book to the PBS series "Great Chefs of the West")

3 Red Bell Peppers, seeded and diced
6 Jalapeno Peppers, seeded and diced
1/2 Cup White Wine Vinegar
2 Cups sugar
1 Package Certo Brand Pectin

Puree the bell and jalapeno peppers in a food processor. Heat a saucepan over medium heat, and when hot, add the pepper puree, vinegar, and sugar. Boil for 10 minutes, then add the pectin and return to a boil for 1 minute. Remove from heat, cool to room temp and refrigerate (if planning to use within 2 months). Alternatively, you can process the jars in a hot water bath for 10 minutes at sea level. (Check canning instructions for your area)

Southern_'s picture

How about not-too-sweet raspberry preserves, offering a subtle tang of the type associated with a hearty red wine and definite jalapeño flavor -- with no fire? (Blasphemy, I know, but we're still working it out … ) Good side sauce for meat, and rather tasty on Brie-smeared bread or crackers!

b "Absolutely No-Fire" Raspberry Jalapeño Jam

7 fresh jalapeño peppers, stems and seeds removed

4 cups red raspberries, crushed

6-1/2 cups sugar

8 teaspoons cider vinegar

1-1/2 teaspoons salt

1 pouch CERTO® liquid fruit pectin (3 oz.)

Use hot water to scald 12 half-pint Mason preserving jars with flat lids and threaded metal retaining bands. Set in dishrack to drain. Place flat lids in small saucepan, covered with boiling water heated in kettle (do not boil lids!), and leave in hot water until ready to use. You can reuse Mason jars, but use new flat lids every time you put up jam.

The grocery store cashier warned me (from a painful personal experience with blistered hands) to be sure to wear rubber gloves while cutting up and handling jalapeños. At home, I removed their stems, quartered them, removed the seeds (which is the hot part, by the way) and inner white pulp, and then tried to chop them up finely in the food processor. Ended up more like puréed jalapeños, which was too fine. Removed jalapeño purée. Then processed 48 oz. of frozen raspberries, which should have been 32 oz. (Oh, well ... ) Didn’t thaw ‘em long enough either, so they, too, puréed before everything was finely chopped. Next time, we'll probably chop these items into itty-bitty pieces (1/8-inch or so) by hand.

Place jalapeño and raspberry purée, cider vinegar, and salt in a small stockpot. Stir in sugar. If desired, add 1/2 teaspoon butter or margarine to prevent foaming as preserves cook. (We didn't, but later wished that we had.) Bring mixture to a full rolling boil over high heat, stirring constantly with a very long-handled spoon. (A full rolling boil does not stop boiling when stirred.) Open CERTO® pouch and quickly stir contents into preserves. Return to full rolling boil, then boil for exactly 1 minute, stirring constantly. Remove from heat. Skim off foam. Immediately pour some hot preserves into a large glass measuring cup, in order to fill and seal jars as follows.

(Please note: The makers of CERTO® liquid fruit pectin have their own method for putting up jams and jellies, which does not require boiling the jars. The only reason that it works is that jams and jellies have such high sugar and acid contents. The following method is NOT safe for any other type of food, which must be put up using proper water bath or pressure canning methods!)

Quickly fill about 8 jars with hot preserves, coming within 1/8-inch of tops. Wipe jar rims and threads clean, if necessary. Quickly cover jars with flat lids. Tightly screw down retaining bands, while holding each hot jar with a pot holder or cloth. Turn all jars upside down for 5 minutes, then turn them right side up again. After jars cool completely, check seals by pressing middle of flat lids with fingertip. Lid is not sealed if it pops up with a little click after being released. (Put that jar directly into the refrigerator and use it first.) Let sealed jars stand at room temperature for 24 hours. Store in cool, dry, dark place for up to 1 year. Refrigerate opened jars for up to 3 weeks.