Best Lemon Jalapeno Jelly Recipes
LEMON JALAPENO JELLY
Make and share this Lemon Jalapeno Jelly recipe from Food.com.
Provided by gailanng
Categories Jellies
Time 30m
Yield 6 half pints
Number Of Ingredients 7
Steps:
- Combine vinegar, lemon juice, lemon zest and jalapeno peppers in a blender. Pulse to desired fineness. Combine with sugar in saucepan and bring to a boil. Boil hard for 5 minutes. Stir occasionally. Remove from heat and skim to remove foam. Cool 2 minutes, then mix in pectin and food color.
- Pour into sterilized jars and fasten lids. Process in boiling water bath for 15 minutes, if desired, or refrigerate. Cool.
- Invert jars a few times after about 30 minutes of cooling to distribute peppers evenly before jelly completely sets.
Nutrition Facts : Calories 796.2, Fat 0.1, Sodium 5.4, Carbohydrate 203, Fiber 0.8, Sugar 200.6, Protein 0.1
LEMON JALAPENO JELLY
We love jalapeno jelly and I am always trying new versions. So, I came up with lemon jalapeno. Its lemony, sweet , tart and hot! We like it on bagels with cream cheese.
Provided by Dena Odle @dodrops
Categories Jams & Jellies
Number Of Ingredients 7
Steps:
- Combine vinegar, lemon juice, lemon zest and jalapeno peppers in a blender. Process stop-and-go fashion to desired fineness. Combine with sugar in saucepan and bring to a boil. Boil hard for 5 minutes. Stir occasionally. Remove from heat and skim to remove foam. Cool 2 minutes, then mix in pectin and food color.
- Pour into sterilized jars and fasten lids. Process in boiling water bath for 15 minutes, if desired, or refrigerate (the original recipe did not call for processing). Cool.
- Invert jars a few times after about 30 minutes of cooling to distribute peppers evenly before jelly completely sets.
ZESTY JALAPENO LEMON JELLY
Number Of Ingredients 8
Steps:
- Zest lemons with a zester. Make sure to only get the yellow portion of the lemon and not the white part underneath, as that is often bitter.
- Combine vinegar, lemon juice, lemon zest and jalapeno peppers in a food processor. Pulse to desired fineness. Stir in pectin powder. Heat the jalapeno slurry and when hot combine with sugar in a saucepan and bring to a boil.
- Boil hard for 5 minutes and stir often. Remove from heat. If there is any foam, use a slotted spoon to scoop it out.
- Carefully pour into sterilized jars and fasten lids. Process in boiling water bath for 15 minutes.
- Remove with canning tongs and let jars cool for 24 hours.
- As the jelly sets, I will sometimes invert the jar after about an hour of cooling so all of the seeds and zest don't settle at the bottom.
JALAPENO JELLY
This recipe came from the Black Lakes in Canada. It is the best that I have ever tasted, and very easy to make.
Provided by Sue Delgrego
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h5m
Yield 32
Number Of Ingredients 7
Steps:
- Combine the green bell pepper and 12 jalapeno peppers in the container of a food processor or blender. Process until finely chopped. This can be done in batches, if the peppers do not fit.
- Transfer the peppers to a large saucepan, and stir in the cider vinegar. Bring to a boil, and let simmer for 15 to 20 minutes. Strain the mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.
- Return the liquid to the saucepan, and stir in the salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in the liquid pectin.
- Stir in the remaining jalapeno peppers, and ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.
Nutrition Facts : Calories 108.7 calories, Carbohydrate 27.5 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.1 g, Sodium 1.1 mg, Sugar 27 g
HONEY LEMON JELLY
I love both honey and lemon, so I combined those ingredients into a doubly delightful jelly. Spread it on toast, bagels, English muffins or scones for a tangy breakfast treat. -Ramona Wysong, Barlow, Kentucky
Provided by Taste of Home
Time 55m
Yield 3 half-pints.
Number Of Ingredients 4
Steps:
- In a Dutch oven, combine honey, lemon juice and zest. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Ladle hot mixture into three hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.
Nutrition Facts : Calories 110 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 30g carbohydrate (29g sugars, Fiber 0 fiber), Protein 0 protein.
JALAPEñO MINT JELLY
Provided by Eleanor Topp
Categories Condiment/Spread Vinegar Mint Edible Gift Jalapeño Boil
Yield Makes 4 cups
Number Of Ingredients 7
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.
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