How to make Jalapeno Jelly?
A friend of mine got into a discussion about how awesome it would be to have really spicy Jelly for a number of things, or atleast just to try the taste.
It didn't seem like there was anything that would specifically make this impossible so I ask:
Is it possible to make Jalapeno jelly, and if so, what would I need to do to make it?
Best Answer
There's quite a few recipes online.
This one seems pretty simple.
It looks like in general, you:
- Liquify your peppers
- Cook the result with vinegar
- Strain it
- Cook the result with salt and sugar
- Add some pectin
- Add some whole jalepenos (probably optional)
- Transfer to jars
Pictures about "How to make Jalapeno Jelly?"
How long does it take for jalapeño jelly to set?
Turn the heat off and allow the jelly to cool for a few minutes. Then ladle into jars and place in the fridge to set up. This makes 4 (8 ounce) jars or 8 (4 ounce) jars. The smaller jars usually set up in 4-8 hours and the larger jars are completely set after about 24 hours.How long does homemade jalapeno jelly last?
How Long Can I Store Homemade Jelly? Be sure to store in a sealed glass jar in a cool, dry place and it will be good for up to two years Once opened, it needs to be stored in the refrigerator and it will last for up to 3 months.What is jalapeno jelly made of?
It is made up of jalape\xf1o peppers, bell peppers, lots of sugar, vinegar, and pectin. While you may be tempted to reduce the sugar, don't. This is meant to have lots of sugar. It's a jelly!How do you thicken jalapeno jelly?
Powdered PectinMore answers regarding how to make Jalapeno Jelly?
Answer 2
Yep, it's possible! AllRecipes has a highly rated recipe for Jalapeño jelly: http://allrecipes.com//Recipe/jalapeno-jelly/Detail.aspx
Answer 3
I tried a raspberry jelly with paprika, and that was pretty good. Wouldn't eat it by itself, but it would be good as an inbetween dish to clear the palate, or maybe there is some other use. I'm still thinking of ideas for it.
It seems like a jelly equivalent of chili chocolate.
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