Healthy Dip Recipes

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Forum: the Home Cooking Forum
Subject: jalapeno jelly
From: (YOSEMIT3)
DateTime: 8/8/2000 6:14 PM

This will get you started [there's a few weird ones here]
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Jalapeno Chutney (makes 4 C)

In a large non-reactive saucepan, combine:
1 C sugar
2 C chopped tomatoes (about 3 medium)
1 1/2 C tomatillos, husk removed and chopped (about 6)
1 1/2 C onion, chopped
2 C cider vinegar
1 C water
1 C golden raisins
1/2 C fresh cilantro, chopped
1/2 C canned green chilies, seeded and chopped
1/4 C fresh or canned jalapeno peppers, seeded and chopped
: (use rubber gloves and don't rub your eyes!)
1 teaspoon ground cumin.
Simmer, uncovered, over low heat for 3 hours.
Cool to room temperature.
Refrigerate in a tightly covered container.
Will keep for months in the refrigerator.

One 2 Tablespoon serving contains about 50 calories, negligible
fat, no cholesterol, and 20 mg sodium.

Use as a condiment for meats or as a dressing for pasta salads.
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Jalapeno Pepper Jelly

2 large green or red bell peppers
7 jalapenos (red or green)
1/4 cup lemon juice (~1 large lemon)
1/2 cup cider vinegar
3 cups sugar
2/3 packet dry pectin

1. Seed bell peppers and 1/2 of the jalapenos, chop all finely in
: food processor.

2. Combine peppers with lemon juice, vinegar, and sugar in 4 quart
: pan.

3. Bring to a rolling boil; boil 15 minutes.

4. Add pectin and boil 3 more minutes.

5. Remove from heat and spoon into sterilized jars, wipe top clean,
: seal, and place back into boiling water bath for 15 minutes.

6. Remove from bath, let cool, tighten screw caps, and store in cool
place.

I followed the above with the exception that I used 6 jalapenos and
left the seeds in 3 of them. It was plenty hot. Using all red
peppers makes a prettier jelly, but the green are cheaper and
probably taste just as good.

As for the jars, you boil the jars alone for 15 minutes (while jelly
is boiling). The lids are sterilized by putting them into a pot and
pouring boiling water over them to cover and letting it sit for 3
minutes (do when add the pectin to the jelly).

This makes a "loose" jam, although after opening and refrigeration, it
does firm up a bit. This recipe made 4 cups, enough for 4, 1/2 pint
jars and really made a nice looking gift.

++++++++++++++++++++++++++++

The jam you refer to is also known as "Red Jalapeno Jelly". You can
find this jam at gourmet stores, I've even seen it in The Crate &
Barrel. I'm sending you a recipe I took out of the "Totally Chile
Pepper Cookbook". I haven't tried it yet myself, but the recipes I
have tried were good.


RED JALAPENO JELLY

8 red jalapenos, stemmed, seeded, and coarsely chopped
3 red bell peppers, stemmed, seeded, and coarsely chopped
6 cups of sugar
1 1/2 cups vinegar
1 (6-ounce) bottle liquid pectin
Red food coloring (optional)

In food processor, combine jalapenos and bells. Process until pureed.

Transfer to large saucepan along with sugar and vinegar. Bring to
boil and cook 1 minute. Remove from heat and let stand 5 minutes.
Stir in pectin. If desired, add few drops red food coloring. Mix
well. Strain into hot sterilized jars and seal.

Makes 3 pints.

cont......

Servings: 1