Jalapeno Jam - Jelly - Relish or whatever you want to call it!

Discussion in 'Canning' started by smokinhusker, May 29, 2013.

  1. I had forgotten how good this is until a friend gave us a jar (thought it was jam) at Christmas and we recently opened it. His suggestion was to mix it with cream cheese to put on burgers. We tried it on burgers and Rock then moved on to putting it on breakfast burritos and breakfast sandwiches!

    Not having his recipe, I set out to make some. I searched the web but couldn't find one that looked like his. 

    I ended up using modifying the recipe in the Sure Jell insert for Hot Pepper Relish, because we wanted that nice heat at the end.

    Modified Hot Pepper Relish

    3 3/4 cups finely chopped jalapenos, seeded and membranes removed, but save enough of the finely chopped membranes and seeds to make 1/4 cup when mixed with the finely chopped serranos

    2 (2.5 inch long) finely chopped serrano peppers with seeds and membranes

    1 cup apple cider vinegar

    5 cups granulated sugar

    1 box Regular Sure Jell Pectin

    If you want a greener looking jam, add 5-10 drops of green food coloring

    I finely chopped the peppers, but next time just a few pulses in the food processor will do the job.

    Measure 4 cups of finely chopped peppers (3 3/4 cups jalapenos, seeded and 1/4 cup finely chopped serranos and jalapeno membranes and seeds) into a 6-8 qt saucepot. Stir in apple cider vinegar and 1 box of Sure Jell Pectin and food coloring if desired. You can add 1/2 teaspoon butter or margarine to reduce foaming, if desired.

    Measure exact amount of granulated sugar into a separate bowl. 

    Bring pepper, vinegar and pectin mixture to a full rolling boil on high heat, stirring constantly. Quickly stir in sugar. Return to a full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam.

    Continue with filling jars and hot water bath processing method. 

    It made 6 half pints.

    This has a nice heat at the end when eaten by itself, when mixed with cream cheese, the heat seems to go away. So I'll be working on a recipe that keeps that little end heat when mixed with cream cheese.

    Thanks for looking!
    Last edited: May 29, 2013
  2. hambone1950

    hambone1950 Master of the Pit Group Lead

    Hot pepper jelly is a real treat and it's good in so many ways. Try it as a glaze on chicken wings or a pork tenderloin on the grill....or even ribs. You can also make your own real quick and easy by just taking a jar of apple jelly in a saucepan....throw in the peppers of your choice. Simmer them until they soften up. Throw it in the fridge to make it gel again and there you go! :grilling_smilie:
  3. kathrynn

    kathrynn Smoking Guru OTBS Member

    Yummmm.....This looks really great.  Glad you found "the recipe" to use and improve on.

  4. Thanks for the ideas! We did grill some pork chops and glazed them with it...yummy! Never thought about the apple jelly idea though.
    Thanks Kat. This isn't the "one" but I finally got the one I wanted from our friend. Posting it now!
  5. redneck69

    redneck69 Smoking Fanatic

    this sounds so good!!! thanks for sharing!!
  6. It is really good. Enjoy if you make it and check out the Cowboy Candy Relish thread.
  7. seenred

    seenred Smoking Guru Group Lead OTBS Member

    That looks great Alesia! Thanks for sharing the recipe. I have a friend who makes a jalapeño jelly, I've got a couple jars in the fridge right now. We love that stuff! I couldn't get him to give me his recipe.

  8. shellbellc

    shellbellc Master of the Pit OTBS Member

    Hubby made it twice so far but used a bunch of different colored hot peppers so it looked like confetti, added no food coloring. Then second batch made with blackberries that was awesome over pork tenderloin and also over just a block of cream cheese! Your recipe looks similar.
  9. Thanks Red. It's some good stuff.
    I'll bet the multi colored was pretty! I've seen recipes using apricots, cranberries etc and I definitely will be trying some with other fruits added. 

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