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| Jalapeno Jelly; from my boss's friend | |
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| Tweet Topic Started: Mar 21 2010, 06:08 PM (71 Views) | |
| CharleneG | Mar 21 2010, 06:08 PM Post #1 |
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I got this recipe from my boss at Curves and she got it from her good friend who brought it to our White Elephant party in 2009. This was the hit of the party! It was on cream cheese and everyone raved about it. She finally was able to get the recipe this week and I was hot on it to make it. YUM! I tried a little experiment after it was done...I took some plain Greek yogurt and added a couple of teaspoons to it and stirred it up. My oh my, that was tasty too! JALAPENO JELLY 2 Cups chopped and seeded green bell peppers 2 Cups chopped jalapeno pepper (seeds included) 6-1/2 Cups sugar 1-1/2 Cups white vinegar 1 box pectin Chop peppers in food processor. Bring peppers, sugar and vinegar to a boil for 2 minutes. Lower heat and simmer for 20 minutes. Bring back to a boil and add pectin, then boil for an additional 8 minutes. During cooking process, bring a large pot of water to a boil and add a bit of white vinegar to it. Place the clean jars and rings and caps into the boiling water and keep it simmering. Fill clean jars to about ½ inch below rim, place seal on jar and then put the ring on loosely. Jar is sealed when you hear the lid “pop” and it’s vacuum sealed. Let cook and tighten rings. Makes about 8 cups of jalapeno jelly. |
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| Lisa | Mar 23 2010, 10:18 AM Post #2 |
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sounds pretty darn good, but is it hot, or does the sugar take care of that? Thats a heck of alot of sugar too, but guess it needs that much so it will set up properly. |
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| CharleneG | Mar 23 2010, 10:46 AM Post #3 |
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Lisa, it's not really "hot" hot at all. It's spicy, yes, but it's kind of a sweet spicy. I would have thought it was going to be mouth burning hot with the amount of jalapeno in it, but it's not at all. It's typically served over cream cheese, kind of like Jezebel sauce, and the cream cheese definitely mellows it out. If you've ever had Jezebel, it's way hotter than jalapeno jelly. |
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