Wednesday, November 9, 2016

Christmas Jam and Jalapeño Jelly

I have my favorite Holiday Jalapeño Jelly that we make and give away during the Holidays. The color is an incredible Green and the taste is so Texan with a great Jalapeño spice.  I'll re post it at the end of this recipe. This would be a great  accompinament with it's beautiful Holiday Red color and Cranberry flavor. Serve with Crackers, English Muffins, Biscuits or served over 8 oz. of Cream Cheese.
Put a dollop of both of them together for a delicious new flavor.

Here's what you'll need:
6 - Half Pint, sterilized canning jars and lids.
A Large Canning Pot or Large Soup Pot.
You'll be processing the Jars in a Water Bath.

Christmas Jam

3 C Fresh Cranberries
1 Seedless Orange, cut into sections. (reserve 2 tsp of Zest)
2 tsp of Orange Zest
1 - 10 oz. package of Frozen Sliced Strawberries, thawed, but not mushy.
1/4 tsp Cloves
1/4 tsp Cinnamon
4 C Granulated Sugar
1/2 C Water
1 - 3 oz package of Liquid Fruit Pectin

In a Food Processor:
Orange Wedges, including the Peel.
Pulse into coarse pieces.

Orange Zest
Pulse a few times just to incorporate it. Don't over mix it.

In a Large Saucepan on Low Heat:
Fruit Mix
Mix well to combine.
Cook of 2 minutes on Low, stir continuously.

Increase heat to High.
Allow to come to a Full Boil.
Mixing to incorporate well.
Return to a Full Boil for 1 minute.

Remove from Heat.
Skim off the Foam.
Ladle into the Jars.
Wipe the Rims clean.
Add the Lids.
Process them in a Boiling Water Bath for 10 minutes, in a large Canning Pot or Soup Pot.
Remove the Jars.
Set aside to Cool until you heat the Lids Pop!

Peace in the Kitchen!

I live in Texas, we love Jalapeños. This is incredible. We gave jars of this Jalapeño Jelly as Christmas Gifts to friends and neighbors. 
This is definitely the best Jalapeño Jelly I have ever tasted.

Jalapeno Jelly

2 cup minced jalapeno peppers ( I'm going to start with 1 pound and I'll update after I make it)
1 1/2 cup apple cider vinegar
6 1/2 cups sugar
6 oz LIQUID pectin
6-8 drops green food coloring

Combine peppers, vinegar and sugar in a non-aluminum saucepan and bring to a boil over high heat. Reduce heat and boil gently for 5 to 7 minutes. Remove from heat and skim off any foam. Stir in the food coloring and pectin, pour into sterilized jars. Seal immediately. Makes about 9 cups.

This is the beginning step.

This is beginning to boil.

Canning the Jelly.

Love the color!

Peace in the Kitchen!

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