Best Red Jalapeno Pepper Jelly Dee Dees Recipes

SOUTHERN JALAPENO JELLY

Steps:

• Sterilize 8 jars 1/2 pint size jars or four one pint jars
• Rinse and deseed jalapenos.
• Deseed only half of them, leaving some seeds for hotness if desired.
• Chop the red and green peppers.
• I like all red peppers myself.
• I use the food processor and process until a fine chop.
• In a large pot bring peppers, sugar and cider vinegar to a rolling boil, stirring constantly.
• Stir in the pectin and return to boil uncovered for one minutes.
• Remove from heat, skim off foam.
• Fill jars, wipe rims, top with seal, finger tight.
• Let jars cool.
• They will pop as they seal.

RED PEPPER JALAPENO JELLY BY EDDIE

Steps:

• 1. Combine red pepper strips vinegar and Jalapeno peppers in a blender process stop and go fashion to desired fineness.
• 2. Combine with sugar in a sauce pan and bring to a boil 5 minutes. Remove from heat and skim foam.
• 3. Cool 2 minutes then mix in pectin and food color. Pour into clean jars.
• 4. Leaving 1/4 inch head space wipe off rim of jars with a clean paper towel.
• 5. Put on lids and rings lower into a boiling water bath to cover. When water returns to a boil begin timing for 10 minutes Let set for 24 hours.

SWEET HOT JALAPENO JELLY

Steps:

• Combine the peppers, jalapenos, sugar, vinegar, and lime juice in a large saucepan over medium heat. Heat until warm and sugar is dissolved.
• Pour the mixture in a blender and blend for 5 seconds. Return the blended mixture to the saucepan and bring to a boil.
• Skim off any foam that rises to the surface.
• Decrease the heat to low and simmer for 5 minutes.
• Stir in the pectin, increase heat to medium-high, and bring to a boil.
• Remove from heat and cool. The jelly will set as it cools down.
• When cool, cover and refrigerate for up to 5 days.

SWEET JALAPENO BOURBON RIBS - DEE DEE'S

Steps:

• 1. Place beans in a 4-quart electric slow cookier, set aside.
• 2. If in a slab, cut ribs apart; sprinkle with garlic powder, seasoning salt, salt and pepper. Place ribs on a rack in a broiler pan. Broil 5 1/2-inches from heat (with electric oven door partially opened) 18 to 20 minutes or until well browned, turning once. Add ribs to slower cooker and sprinkle onion on top.
• 3. Combine jelly, steak sauce, bourbon and, if desired, chopped jalapeno pepper in a saucepan; cook over low heat until jelly melts. Pour over ribs; stir gently.
• 4. Cover and cook on HIGH 5 to 6 hours or on LOW 9 to 10 hours.
• 5. Remove ribs; skim fat from sauce. Cook sauce and beans, uncovered, on HIGH for an additional 30 minutes or until slightly thickened. Add ribs just before serving to reheaat.
• 6. NOTES: Jalapeno jelly is a key ingredient in this recipe; it melts into a sweet-spicy glaze that coates these ribs and beans. You can find jalapeno is bigger town grocery stores. I live in a small town and couldn't find it so I made my own. This is a very easy recipe: https://www.justapinch.com/recipe/diane-smith/red-jalapeno-pepper-jelly-dee-dees/quick-easy-other-appetizer-2 Country-style ribs are extra meaty. If they come as a slab, you'll need to cut them apart to fit them in the slow cooker. Broiling the ribs first browns them and adds rich flavor, and removes excess fat. Because of the sweet heat in these ribs I felt a sweet cheese biscuit was perfect for this dish: https://www.justapinch.com/recipe/diane-smith/sweet-cheese-biscuits-dee-dees/biscuits The perfect side dish https://www.justapinch.com/recipe/diane-smith/mamas-old-fashioned-potato-salad-dee/quick-easy-potatoes