WebInstructions. Preheat oven to 500 degrees. Spray a large baking sheet with non-stick spray. Add all of the ingredients to a large mixing bowl and combine well with your hands or a wooden spoon. Use …
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WebStir in apple juice and vinegar. Measure sugars in a separate bowl. Stir fruit pectin into pepper mixture in sauce pot. Add butter. Over high heat, bring mixture to a full rolling …
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WebThe Execution. Fry 3 slices of bacon until crisp, set aside on paper towels. Save bacon grease. De-seed a jalapeno pepper, then dice into small pieces. Mix together with …
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If you prefer no heat at all, just leave out the jalapeno peppers and relace that number of peppers with a bit more green bell peppers or other colored sweet pepper that you enjoy. Before making the jalapeno jelly, I like to sterilize my canning jars first; 6 8-ounce canning jars. That way, they are ready when the jam is cooked.
While the jalapeños are simmering, combine 1 tablespoon water and the gelatin in a small cup. Let bloom for 5 minutes. Remove the cooked jalapeños from the heat.
Jalapeno Jelly is really more of a jam since you are using the entire pepper. It is made up of 6 simple ingredients- jalapeño peppers, bell peppers, granulated sugar, vinegar, salt, and pectin. This jelly is sweet and spicy and is great for spreading on cheese and crackers, basting grilled meats, or adding to meat sandwiches or burgers.
I’ve made super easy green and red pepper jellies that are keto-friendly and require minimum canning supplies—the only supply being mason jars. I love having pepper jelly over cream cheese, and sometimes I will sweeten it a bit more to have over a salad.