Jalape�±o Jelly 3/4 cup Jalape�±os, deseeded and finely minced 1 green Pepper, deseeded and finely minced 1 1/4 cups Cider Vinegar 6 cups Sugar 7oz / 170g Pectin or other setting agent Add the Jalape�±os and Peppers to the vinegar in a large saucepan. Add sugar and bring to a rolling boil. Skim. Add pectin or other setting agent and boil again for 2 minutes or until setting point is reached, stirring constantly. Skim again and pour into jars. * * * * * Orange Jalape�±o Jelly 2 or 3 fresh Jalape�±os, deseeded and finely minced 4oz / 113g Pimentos, deseeded and finely minced 5 tblsp green Pepper, desedded and finely minced 1 1/2 cups Orange Juice 1 cup White Wine Vinegar 6 1/2 cups sugar 9oz / 250g Pectin or other setting agent Combine all ingedients except the Pectin or other setting agent in a large pan. Stir well. Bring to a rolling boil and boil for 1 minute, stirring constantly. Remove from heat and let stand for 5 minutes. Skim foam from top, add Pectin or other setting agent and stir well. Ladle into hot, sterlized jars, leaving a little headspace. Cover and seal tightly. Turn jars frequently during cooling to distribute pepper evenly. * * * * * Hot Pepper Jelly 3lbs / 1.4kg Cooking Apples Sprig of Rosemary 4 Chillies of choice 3lb / 1.4kg Caster Sugar Roughly chop apples leaving the skin on and put in a large saucepan with 3 pints / 1.7 litres cold water along with the Rosemary. Cook until apples are soft and stewed. Remove Rosemary and mash with a potato masher. Drain and retain all the juice. Measure how much juice you have and measure out 1lb Sugar for every pint of juice. Discard the Apple. Add juice to a clean pan and bring to the boil. Add sugar and stir until it is dissolved. Deseed the Chillies and finely chop or mince. Add to the juice. Bring to a rolling boil and continue boiling, stirring occasionally, until the liquid reduces. To test if jelly is set, put a little on a plate and push with yuor finger. If jelly is beginning to set, it is ready. If not, cook for a little longer. Pour into jars and seal when cool. Put in fridge and leave to set overnight.
Hmm, yummy LoL.. Strange, I found a recipe the other day that called for Jalapeno jelly... Thanks very much will give them a try...! :D
They sound lovely LoL, I will give them a try and add the recipes to my collection if thats ok? I have eight Jalapeno plants comming along nicely in the greenhouse. Thanks Carol.
Just to say that these jellies are excellent on cream cheese on crackers served as an aperitif but could be used with Ploughman's instead of / in addition to Branston pickles.
