Best Jalapeno Ginger Jelly Recipes

JALAPENO CRANBERRY SAUCE

Jalapeno Cranberry Sauce image

Provided by Jeff Mauro, host of Sandwich King

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

1 cup granulated sugar, plus more if needed
1 tablespoon zested fresh ginger
1 to 2 jalapenos, seeds and ribs removed, diced
Zest and juice of 1 large orange (1/2 cup of juice is necessary)
One 12-ounce bag fresh cranberries
Zest from 1 lemon
1 tablespoon lemon juice
Kosher salt

Steps:

In a medium saucepan, put the sugar, ginger, jalapenos, orange zest and orange juice. Simmer for 2 minutes. Add the cranberries and set over medium heat for 20 minutes, stirring frequently. Add water if the mixture appears too dry. Add in the lemon zest and juice and season with salt or a bit more sugar. Let cool completely and serve.

QUICK-SEARED GARLIC-GINGER JALAPENOS

Quick-Seared Garlic-Ginger Jalapenos image

Threw this together with some leftover ingredients for my Korean bulgogi recipe. It made a great addition to the lettuce wraps and bowls we ate!

Provided by Jonathan

Categories Jalapeno Pepper Recipes

Time 10m

Yield 4

Number Of Ingredients 6

Ingredients

1 large jalapeno pepper, including seeds and ribs, cut diagonally into thin slices
1 medium green onion, cut into 1-inch pieces
1 tablespoon minced fresh ginger root
3 cloves garlic, finely chopped
1 tablespoon toasted sesame oil
½ teaspoon sesame seeds

Steps:

Heat a small nonstick skillet over medium-high heat and pour in toasted sesame oil. Immediately add green onion, jalapeno, and ginger; be careful of the fumes. Stir-fry for 20 to 30 seconds. Add garlic and sesame seeds and stir-fry until there is some char and the jalapeno slices are slightly wilted, 20 to 30 seconds more. Transfer to a heat-safe serving dish.

Nutrition Facts : Calories 38.9 calories, Carbohydrate 1.6 g, Fat 3.6 g, Fiber 0.3 g, Protein 0.4 g, SaturatedFat 0.5 g, Sodium 1.2 mg, Sugar 0.2 g

GINGER JALAPENO PINEAPPLE JAM

Ginger Jalapeno Pineapple Jam image

Spoon over cream cheese, spread on biscuits or serve with bacon wrapped shrimp. Even though it uses 1 cup of jalapenos, I find if the jalapenos are seeded and deveined that it is mildly hot.

Provided by gailanng

Categories Pineapple

Time 1h15m

Yield 12 jars

Number Of Ingredients 6

Ingredients

3 (20 ounce) cans crushed pineapple, mostly drained
1 cup jalapeno peppers (keeping the seeds and membranes make for a hotter jam) or 1 cup other hot pepper (keeping the seeds and membranes make for a hotter jam)
1 cup sweet red pepper, seeded and finely minced
6 cups sugar
1 tablespoon fresh ground ginger
2 (3 ounce) envelopes liquid fruit pectin (6 ounces total)

Steps:

Combine pineapple, both hot and red peppers, ginger and sugar in a large saucepan. Bring mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
Stir in pectin quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Do not boil longer than 1 minute.
Remove from heat. Skim off any foam.
Ladle quickly into prepared jars, filling to within 1/8 inch of the top. Process for 10 minutes in the canner.

Nutrition Facts : Calories 481.1, Fat 0.2, Sodium 3.3, Carbohydrate 124.1, Fiber 2, Sugar 121.1, Protein 0.8

JALAPENO GINGER JELLY

Jalapeno Ginger Jelly image

I've gotten on a Spreadable Kick as of late and this is my latest and greatest. The unique mix of jalapeno and ginger is unexpected, but lovely! Try this one over cream cheese with crackers! YUMM 03/10/2013

Provided by Melissa Baldan

Categories Jams & Jellies

Number Of Ingredients 5

Ingredients

8 jalapeno peppers, seeded and stems removed
ginger roots to equal about 1/2 cup very coarsely chopped (i used one and a half ginger roots, peeled and sliced)
2 c apple cider vinegar
6 c sugar
2 pkg liquid fruit pectin

Steps:

1. In a large pot of simmering water, sterilize enough preserve jars to hold 48 ounces in water until you are ready to use them.
2. Place jalapenos, ginger and 1 cup apple cider vinegar in a blender and blend until VERY fine.
3. In large pot, place the mixture plus remaining vinegar and all of the sugar. Mix well and bring to full boil until mixture cannot be stirred down (about 8-12 minutes) and continue boiling for 5 minutes.
4. Meanwhile, Place lids and rings in large bowl and pour boiling water over them. Set aside until ready to use.
5. Remove jelly mixture from heat and add both pectin packets, blending between each addition. Return to heat and bring back to boil and continue boiling for an additional minute.
6. Remove jars from water and place on towel. Using a funnel and large ladle, transfer mixture into jars and fill just to the bottom screw band on the jar. Once all jars are full, wipe the rim of the jars to ensure a good seal. Place lids and rings on jars, tighten fingertip tight.
7. Place the jars back into the hot water bath for about 5-10 minutes. Remove and place back on towel, inverted, for 10 minutes. Turn jars right side up.
8. NOTES: DO NOT use aluminum pot for cooking jelly. DO NOT over tighten the jar rings or the seal will not take. DO NOT skip wiping the rim, even if you think you did not get any jelly on the rim. Even a tiny bit will cause the jar to not seal. Once you turn the jars upright, you will hear loud popping noises. This is normal and indicated that the jar is sealed.