View Full Version : My Jalepeno Jelly Recipe
07-17-2011, 02:00 AM
So tonight my partner asked me if I could make Jalepeno Jelly. I went on a mission. For starters, I was not sure how I would do it, but I decided to try (anything to get him to eat healthy is ok with me). Below you will find the recipes. I will post tomorrow how they came out and if anything more should be added.
4 Jalepenos remove membrane and seeds unless you are brave
1/4 cup raw apple cider vinegar
1 cup raw honey (I used local)
Blend together in VitaMix. This should yield 1 1/2 cups. I split it into two 3/4 cup servings.
I placed the first 3/4 cup serving back into the VitaMix and added 3 teaspoons chia seeds and blended again. I placed this into a glass jar and in the refrigerator. I mixed with a spoon every 30 minutes. After 3 hours I added another 2 teaspoons chia seeds and mixed by hand. Next time I will used Chia powder. Taste is amazing, I don't mind the seed part, just needs to be thicker.
The second 3/4 cup. I placed back into VitaMix and added 6 teaspoons psyllium powder and blended well. I placed this into a jar and added 1/3 cucumber chunked (small pieces). I mixed well and placed in refrigerator. after 3 hours this was thicker than the chia seed mixture, but not as thick as I would like. I did try this mixture and it has the perfect sweet / spicy / clean / crispy flavor. The cucumber really made a difference in this one.
Tomorrow I will post how they turned out for thickness. I will be trying this recipe with powdered chia later this week and will also post how that tastes. If you have any questions, please feel free to ask. I am not sure how long these will last, but am thinking if I place them in mason jars, place the lids in boiling water and then on the jar, it may seal them fresh until ready to use. Any thoughts on how to preserve this? Any thoughts on how long it will last? Once I have this recipe perfect I will be cutting the above portions in half as I would rather make only what I will eat before it spoils. Hope you all like it.
P.S. it is SPICY so if you do not like hot I do not recommend trying it.
07-17-2011, 10:10 AM
This sounds really good. I'm always looking for new idea's and can't get enough spicy food right now.
07-17-2011, 01:43 PM
So both came out delicious. Both are a little runny, but that's ok I will try again. Hope you all like it.
07-18-2011, 08:00 AM
what is jalapeno jelly used for? ever heard of it.....
07-18-2011, 09:00 AM
I'm a spice wimp, so probably won't be trying your jellies, but must say, I just love to see fellow food experimenters who share their findings! Thanks!
I have made many jellies for my kids trying some of the same things you have, however, so far, I've found the best to be drying them in the dehydrator. Usually about four or five hours yields JELLY!!! If you're around, it's nice to give the jelly one or two stirs, while drying.
Try some of your mixture in the D and let us know what you think. Although I do appreciate the fact that no electricity would be used your way.....
Also, for sealing them, there are two things you could try.
One is loading it into the jar warm - right from the D. And make sure the jar is hot...put in boiling or hot water for a minute or two.
The other is with a Foodsaver. You can seal mason jars with one that has a special attachment. I do this with dried tomatoes etc all the time. (Well, I didn't last year, I was too lazy/busy....LOL, but you get my point!
07-18-2011, 10:16 AM
Thanks! I am glad you enjoyed it. Hopefully there will be many more recipes to come as I love to make things. The one with the cucmbers and psyllium thickens up the longer it sets. This morning it is more a a jelly consistency.
After a full day in the fridge I noticed the one without the cucmbers and Psyllium would taste great on a sunburger. The one with the cucmbers and psyllium is a little sweeter and is amazing on flax crackers. I really enjoy this.
Suprisingly, the one with the psyllium and cucmbers is not hot. You get the taste of the jalepeno without the heat of it. In saying that, if you look for jalepenos that do not have the little tan lines on them they are going to be mild. The more tan lines on a jalepeno the hotter it is. I learned this from my best friends mom (mexican) and it seems to be true.
I will have to try the dehydrator method. I plan on making other jellies too. Thanks for this advice.
As for the no electricity method. I will be looking into having my kitchen totally solar. I should say both of my kitchens. I will have a kitchen for normal cooking for my partner and then my kitchen which will have all of my raw food stuff, sprouting things, etc. This will allow us to be more organized I think. I will have a full grow room off my kitchen area for my herb and veggie garden so hopefully this will help a lot.
Thank you also for your thoughts on sealing them. I will have to try both ways. Hopefully I can do the food saver method. do they have to be special mason jars, specail lids, or just the foodsaver has to have a special attachment? Do you know how long they will last both sealed and once opened? Do I need to fill them as close to the top as possible, or can it be sealed if only half full (seal the one in use in the fridge)? Your thoughts have been extremely helpful.
I have played with some other recipes this weekend and once they are perfect will be posting them also.
07-19-2011, 12:11 AM
Thanks for he food saver tip. I had no clue about the mason jar attachment. I aloes my partner an told him and his response was, "oh yeah I have one of those". Went to the store and bout some mason jars came home waged and dried the small ones and placed some chips I made in them. Works great. I just finished washing the rest and will be putting all of my powders and seeds and stuff in them tomorrow after work. Do you by chance know if I have to fill the jelly to the top and how long it will last in one?
On another note he said he was gonna buy another Excalibur D. Awesome! I can make doble the healthy raw snacks. I'm excited.
07-19-2011, 08:38 AM
I've never made wet jelly and then sealed it, so you'll have to be our experimenter! I always make the dehydrator jelly and just put it in the fridge. With kids, it doesn't last long.
I'm guessing though, that you'd prob need to fill the jar most of the way. And I would not chance leaving it on the shelf. I would DEF store it in the refrigerator.
No time to go back and look, but also, if you add a little lemon juice this will add a little acid and will help preserve it also.
I am betting any money though, that if you have new lids on your canning jars, you heat the jar, and add the jelly warm, then put it in the refrigerator to cool, that it will seal on its own, without the FoodSaver. And a new jar just came out...at least it's new to me...They're little four-ounce canning jars--would be awesome to use these if they self-sealed, because they'd be great for gifts, and also rather than having one large jar, that keeps getting exposed to oxygen, you have a bunch of small ones, and the only one unsealed/exposed is the one you're using.
You couldn't use the four-ounce jars with your FoodSaver though because they have the smaller lids --unless FoodSaver now makes the lid attachment for smaller lids, which I don't think? they do.
I also use the leftover small jars to pack kids lunches/small amts of leftovers etc. Great little storage jars.
07-19-2011, 08:45 AM
Just thought of something else --I've accidentally made fruit leather when I was trying to make jelly by leaving it in the D too long.
Then you can store it without using electricity (except you used it to dehydrate!) and can later pack it in a jar and add a little water when you're ready to use it.
You could also stick it in the freezer, just prior to wanting to use it, then break it into pieces or even, put it frozen into a small coffee mill (I have used both a coffee grinder and a Magic Bullet with good results) - make a powder of it, put it in a jar, then add water. TaDah---jelly.
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