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Oct 24, 2009 02:44 AM

Jalapeno Jelly Recipe

I was watching Diners, Drive ins and Dives last night and I was captivated by a place that served grilled corn bread with jalapeno jelly. I've got the corn bread down pat. But I'd appreciate a recipe and some guidence on the jalapeno jelly as I don't have the familiarity with peppers that some of my more southern cousins have.

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  1. I made jalapeno jelly years ago, I don't remember where I got the recipe but the link below is pretty close to what I made. I probably cut down on the amount of sugar called for. It was a beautiful amber jelly with red & green flecks with just the right amount of heat. I don't like the jelly with red or green food coloring in it.

    1. I love jalapeno jelly too. Last year I made two batches, one with red (ripe) jalapenos, and one with green ones. I actually liked the red jelly better, and it was prettier. Red jalapenos are harder to find though.

      Here's my recipe:

      5 cups JalapeƱo pepper halves
      2 sour green apples (or 2 small quinces)
      2 cups white vinegar
      4 cups sugar
      3 dried red chiles (optional)

      Put the jars in a canner and cover with water to 1 inch above the tops. Bring to a boil and boil for 10 minutes. This will likely take about 45 minutes, all-told.

      WEARING GLOVES, and I mean it, cut the stem end from each chile. Cut them in half and remove and discard the seeds and inner membranes. Measure 5 cups (or a little more is okay).

      Cut the apples in quarter and core them. They should ideally be rather green and underripe.

      Grind the chiles and apples finely in a food processor. Put them, with any liquid they exude, into a canning kettle, with the vinegar and sugar. Add three small dried red peppers if you would like a hotter jelly.

      Bring to a boil, and boil for 15 to 20 minutes (20 minutes more likely) until the jelly is thickened, and tests finished for gelling. (Use the wrinkle test - put a little on a cold dish and slide it to see if it wrinkles up; or the sheet test - jelly poured from a spoon back into the pot should slide off of it more or less in a sheet, or at least in three or more streams.)

      Have the lids and rings in a pot of water standing by. Turn them on when the jelly tests done. Remove your jars from the canner, and fill them with the jelly. Wipe the rims. When the lids and rings have boiled for 5 minutes, seal the jars. Put the sealed jars back in the canner for 5 minutes. Remove and let cool. Check for seals and label the jars. Keep in a cool, dark place until opened, at which point they should be refrigerated.

        1. I love jalapeno jelly. I think the recipe above from Ferdzy is great, no need for pectin, which sometimes is hard to find (especially in Brooklyn).
          I had a similar recipe by in the 90's that included chopped scallions and shredded basil, both stirred in after the jelly was cooked, which added an extra dimension of flavor to the jelly. The recipe included both red and green jalapenos and it was very attractive with a nice zip. This recipe came from a Southern chef named Bill Neal, and his book, Bill Neal's Southern Cooking. He has since passed on.
          Link includes some info about him, but not the recipe.

          The book, which I had and is great, is available from Amazon.