HOT CHERRY PEPPER JELLY
Made with fresh cherries, red bell pepper, and jalapeño peppers, Hot Cherry Pepper Jelly is deliciously sweet and spicy hot. Serve it on toast or scones, use it to make easy cream cheese appetizers, or even as a cheese board accompaniment.
Provided by Sheila Thigpen
Categories Appetizers
Time 45m
Number Of Ingredients 6
Steps:
- Properly clean and sterilize the jars, lids, and bands. Preheat the oven to 250 degrees and place clean jars on the rack to keep warm and sterilized.
- As you prepare the jelly, place the canner filled half full with water on the stove and allow it to come to a slow simmer.
- In the bowl of a food processor, place the pitted cherries, red bell pepper, diced jalapeno peppers, and 1 cup of apple cider vinegar. Chop the mixture, leaving some small pieces, by pulsing until the desired consistency.
- Pour the chopped mixture into a DEEP stock pot and stir in the remaining 1 cup apple cider vinegar and sugar. Bring the mixture to a boil, stirring often.
- Once it reaches a rolling boil, stir constantly for 5 minutes (stirring will keep it from boiling over).
- Remove the pot from the heat and skim off any foam. Cool for 2 minutes, then whisk in the liquid pectin. Ladle the jelly into the sterilized jars, wiping the lips with a clean cloth to remove any drips. Cover with a lid and band and place in the rack of the canner.
- Bring the water the canner back to a boil, making sure the jar lids are submerged in the water. Process in the boiling water bath for 10 minutes. Turn off the heat and allow the jars to set in the water for 5 minutes before transferring them to a towel on the kitchen counter.
- Cool completely for 12 to 24 hours before disturbing.
Nutrition Facts : ServingSize 1 g, Calories 53 kcal, Carbohydrate 13 g, Sodium 2 mg, Sugar 13 g
JALAPENO SPIKED CHERRY JAM, HONEY SWEETENED
Make and share this Jalapeno Spiked Cherry Jam, Honey Sweetened recipe from Food.com.
Provided by yogiclarebear
Categories Cherries
Time 1h20m
Yield 4 oz jars, 12 serving(s)
Number Of Ingredients 13
Steps:
- Make calcium water, from box of Pamona's. Put ½ tsp white calcium powder and ½ cup water in a small, clear jar with lid. Store in refrigerator between uses. Lasts a number of months. Shake well before using.
- Wash and rinse jars; place canning rack and jars in canning pot with water just to the just barely cover jar rims. Bring water to a boil, turn down heat, and let jars stand in hot water to sterilize.
- Using a food processor, process the cherries in small (4 or so) batches so they are slightly chunky, not liquid. Process the jalapenos and the lime juice to very fine.
- Combine all ingredients except for honey and pectin ingredients in a medium saucepan with a lid.
- Put 4 ½ tsp of calcium water into the saucepan. (Prepared from the box of Pamona's.).
- In a separate bowl, thoroughly combine ½ cup honey and 3 ½ tsp pectin. (From the box of Pamona's.).
- Bring ingredients in saucepan to a boil, reduce heat, stir and simmer for about 5 minutes.
- Using a rubber spatula, add honey/pectin to saucepan and stir vigorously for 1-2 minutes. Return saucepan to a boil. Remove from heat, and use spatula to skim and remove excess foam.
- Bring one jar and a 2 piece lid out of the hot water. Insert funnel and fill jars to ¼" of top. Wipe any excess off the rim and screw on 2-piece lid. Place jar in water and repeat until the jam fills the last jar. Leftover jam can be put in a jar and into the fridge. Try to do this step swiftly.
- Bring water to a boil and process jars for 10-15 minutes. Remove from water carefully, and let cool.
- You may hear popping as the jars cool. Leave them be! Don't shake or jostle them for 24 hours. After that, check seals- lids should be sucked down. Any jars that didn't seal can be refrigerated.
Nutrition Facts : Calories 97.8, Fat 0.2, Sodium 14.1, Carbohydrate 25.3, Fiber 1.9, Sugar 22.2, Protein 1
CHERRY JALAPENO MEXICAN PORK
A sweet and tangy sauce simmers with pork for over an hour. Jalapeno added at the end helps add a little kick. Serve alone or over rice or noodles.
Provided by throwrox
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 8
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large saucepan with a lid over medium heat, and cook and stir the onion, green bell pepper, green onions, jalapeno pepper, and garlic until softened, about 10 minutes.
- Stir in the pork, cherries, cilantro, lime juice, chili powder, cumin, and onion powder, and mix well. Bring the mixture to a boil, cover, reduce the heat to a simmer, and cook until the pork is cooked through and no longer pink, and the vegetables and cherries have given up their juices, about 30 minutes.
- Remove the lid, stir in the honey, and sprinkle with salt and pepper to taste. Simmer uncovered until the sauce reduces and the pork is tender, about 30 more minutes. The sauce won't be extremely thick.
Nutrition Facts : Calories 331.9 calories, Carbohydrate 17.4 g, Cholesterol 75 mg, Fat 21 g, Fiber 2.4 g, Protein 19.5 g, SaturatedFat 7.2 g, Sodium 68.2 mg, Sugar 12.4 g
JALAPENO SPIKED CHERRY PRESERVES
I can not wait until fresh cherries hit our markets up here!!! This recipe was in the Cooking Light Magazine this month!! I make a cream cheese...appetizer with cranberry sauce...I can't wait to try it with the cherry preserves instead!
Provided by katie in the UP
Categories Spreads
Time 1h30m
Yield 4 cups
Number Of Ingredients 11
Steps:
- Combine all ingredients in a large, heavy saucepan; bring to a boil. Reduce heat, and simmer about 50 minutes, skimming foam from surface occasionally (I find a 1/2 tsp margarine helps prevent too much foam).
- Cool; pour into an airtight container. Mixture will thicken as it cools. Cover and chill.
- I'm going to make a double batch, when cherries are in season and freeze a batch I will post later and let you know how it freezes!
- Times are estimated.
Nutrition Facts : Calories 573.5, Fat 0.7, SaturatedFat 0.1, Sodium 43.6, Carbohydrate 145.6, Fiber 6.7, Sugar 135.2, Protein 2.8
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