Best Jalapeño Mint Jelly Recipes

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JALAPENO MINT JELLY



Jalapeno Mint Jelly image

My mother sent me a plant that apparently had mint with it and now it has taken over a small part of my flower beds. Looking for something to do with it all I came upon this jelly. This makes a small batch and comes from "Small Batch Canning" by Topp and Howard.

Provided by mary winecoff

Categories     Jellies

Time 40m

Yield 4 cups

Number Of Ingredients 7

1 3/4 cups mint, finely chopped, divided
1 1/2 cups water
3 1/2 cups granulated sugar
3/4 cup cider vinegar
2 tablespoons lemon juice
2 jalapeno peppers, finely chopped
1 (8 ounce) envelope liquid fruit pectin

Steps:

  • Bring 1 1/2 cups mint and water to a boil in a small saucepan. When I am in a hurry I do not "finely" chop the mint at this point. Remove from heat, cover and let stand for 30 minutes to steep. Strain through a lined sieve pressing with the back of a spoon to extract as much liquid as possible; discard mint.
  • Combine mint liquid, sugar, vinegar, lemon juice and peppers in a large stainless steel saucepan. Bring to a full boil over high heat and boil hard for 2 minutes, stirring constantly. Remove from heat; stir in pectin and remaining finely chopped mint.
  • Ladle into sterilized jars and process in water bath for 5 minutes or pour into jars and invert for 5 minutes. Turn back and you should hear the seals pop close.

Nutrition Facts : Calories 714.2, Fat 0.3, SaturatedFat 0.1, Sodium 18.9, Carbohydrate 180.9, Fiber 4.1, Sugar 175.3, Protein 1.4

JALAPEñO MINT JELLY



Jalapeño Mint Jelly image

Provided by Eleanor Topp

Categories     Condiment/Spread     Vinegar     Mint     Edible Gift     Jalapeño     Boil

Yield Makes 4 cups

Number Of Ingredients 7

1 3/4 cups (425 mL) finely chopped fresh mint, divided
1 1/2 cups (375 mL) water
3 1/2 cups (875 mL) granulated sugar
3/4 cup (175 mL) cider vinegar
2 tbsp (25 mL) strained fresh lemon juice
2 jalapeño peppers, finely chopped
1 pouch liquid fruit pectin

Steps:

  • 1. Bring 1 1/2 cups (375 mL) mint and water to a boil in a small saucepan. Remove from heat, cover, and let stand for 30 minutes to steep. Strain through a lined sieve pressing with the back of a spoon to extract as much liquid as possible; discard mint.
  • 2. Combine mint liquid, sugar, vinegar, lemon juice, and peppers in a large stainless steel or enamel saucepan. Bring to a full boil over high heat and boil hard for 2 minutes, stirring constantly. Remove from heat; stir in pectin and remaining mint.
  • 3. Ladle into sterilized jars and process as directed for Shorter Time Processing Procedure .
  • Variation: Lemon Balm Jelly
  • Use lemon balm leaves in place of the mint and omit the jalapeño peppers.

JALAPENO-MINT JELLY



Jalapeno-Mint Jelly image

Fresh mint tames the heat of the jalapenos in this sweet-and-spicy jelly. Use it to cut the richness of meats and fishes like salmon and swordfish.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 25m

Yield Makes 1 2/3 cups

Number Of Ingredients 7

1 cup sugar
Kosher salt
1 cup lightly packed fresh mint leaves, finely chopped
8 jalapeno or serrano peppers, 2 whole; 6 stemmed, seeded, and minced (2/3 cup)
2/3 cup distilled white vinegar
1 teaspoon calcium water (calcium and instructions included with Pomona's Universal Pectin, below)
1 teaspoon Pomona's Universal Pectin

Steps:

  • In a saucepan, bring sugar, 1/4 teaspoon salt, mint, whole jalapenos, and 1 cup water to a simmer over medium-high heat, stirring until sugar and salt have dissolved. Simmer 1 minute more. Remove from heat; let cool completely. Strain syrup through a sieve, reserving 1 tablespoon mint before discarding solids.
  • Meanwhile, in another saucepan, bring vinegar and calcium water to a boil. Remove from heat;stir in minced peppers.
  • Whisk pectin into 1/4 cup syrup. Add to vinegar-pepper mixture and return to medium-high heat, stirring until mixture returns to a simmer and pectin dissolves, about 30 seconds. Remove from heat. Stir in remaining mint syrup and reserved mint. Transfer mixture to heatproof resealable jars with lids; let cool completely. Cover and refrigerate until set, at least 4 hours and up to 1 month, or follow our canning instructions and store at room temperature up to 1 year.

MINT JALAPENO JELLY



Mint Jalapeno Jelly image

A mint sauce with a slight kick. Serve this with grilled lamb chops of roasted leg of lamb. The recipe can be made up to 1 week in advance and stored in the refrigerator. The recipe was found in an booklet from Omaha Steaks.

Provided by PaulaG

Categories     Jellies

Time 25m

Yield 1 1/2 cups

Number Of Ingredients 9

1/2 cup red bell pepper, minced
1/2 cup green bell pepper, minced
1/4 cup jalapeno, minced
1/2 cup of fresh mint, finely chopped
2 cups sugar
1/2 cup red wine vinegar
1 tablespoon lime juice
2 teaspoons kosher salt
4 tablespoons liquid pectin

Steps:

  • Combine the peppers through salt in a large sauce pan and cook over medium heat until warm and sugar dissolves.
  • Pour the mixture into blender and blend for 5 seconds.
  • Return the mixture to the pan and bring to a boil, skimming off any foam that rises.
  • Reduce heat and simmer for 5 minutes.
  • Add the pectin, stirring to combine; bring back to a rolling boil and cook for exactly 1 minute.
  • Remove from heat and allow to cool, the jelly will set as it cools.

Nutrition Facts : Calories 1075.3, Fat 0.6, SaturatedFat 0.1, Sodium 2337.4, Carbohydrate 276.2, Fiber 4.4, Sugar 270.4, Protein 2.2

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