in a small saucepan combine jalapeno jelly, basil, and lime juice.
atties.
Combine 3 tablespoons jalapeno jelly, 3 tablespoons chili sauce, and
Preheat oven to 350\u00b0F Spread jalapeno jelly into the bottom of pie shell.
In a bowl, toss apples with lemon juice.
In a separate bowl, combine sugar, flour, cinnamon, nutmeg and brown sugar.
Sprinkle sugar mixture over apples, toss and spoon into pastry shell.
Sprinkle jalapeno pepper over apples.
For topping, combine sugar, flour and butter with a pastry blender to form crumbly mixture.
Stir in grated cheese.
Sprinkle over pie.
Bake 45 minutes, or until golden.
il, rosemary, lime juice, and jalapeno jelly in a bowl, and whisk
Preheat oven to 350 degrees F.
In a small bowl, mix together honey, mustard and jalapeno jelly.
Place chicken breasts in a baking dish; sprinkle with salt and pepper to taste, and pour honey-mustard-jelly sauce over all, coating well.
Bake uncovered for about 1 hour, basting occasionally, until chicken juices run clear and meat is no longer pink.
Cut cheese and butter into flour.
Quickly stir in water and shape into a ball.
Chill overnight.
Roll dough very thin and cut with biscuit cutter into 5-inch circles.
Fill half with jalapeno jelly.
Fold over and crimp edges with fork.
Bake at 375\u00b0 for 8 to 10 minutes.
Fill thumbprint with 1 teaspoon jelly and sprinkle with cranberries on
Mix Jalapeno Jelly with goat cheese, to taste.
Chill.
Spread on crackers.
Open the brick of cream cheese and place it on a plate.
Spread the jelly evenly over the top. Serve with a small knife for spreading or use a hearty cracker that will not break.
Melt the jelly or preserves over low heat or in a microwave oven.
Stir in flavoring ingredients.
Note: Chunky preserves melt more readily when they are first pureed in a blender or food processor.
Place peppers in a large pot.
Add sugar, vinegar and water. Bring to a boil for 5 minutes.
Remove from heat and let cool for 20 minutes.
Add Certo; mix well and replace pot on heat.
Allow jelly to come to a full boil; remove from heat.
Stir well and pour into jelly glasses.
Seal with paraffin when jelly has cooled.
Makes 5-6 pint jars.
ound in the Certo Instructions for Cooked jam & Jelly, and prepare accordingly
Blend jalapeno pepper and bell pepper in blender.
Mix vinegar and sugar; add to pepper mixture.
Cook for 15 minutes, stirring constantly, until it comes to a slow boil.
Skim foam.
Add green food coloring.
Add Certo.
Bring back to a boil.
Pour into jelly glasses.
Can be served with chips as a dip or on mascho or other Mexican dishes.
Also very good on vegetables.
Remove seeds and chop peppers.
Add vinegar and water.
Bring to a boil.
Put through cheesecloth or jelly bag.
Add sugar.
Use Certo as directed.
Boil 1 minute.
Add green coloring.
Put in hot jars.
Makes 6 half-pints.
Grind peppers (use food processor or blender).
Add sugar and vinegar.
Boil 15 minutes.
Add Certo and boil additional 5 minutes.
Add coloring and pour into sterilized jars.
Serve on Ritz crackers.
Spread with cream cheese and jelly.
Great for parties.
Put both kinds of peppers and 1/4 cup vinegar in blender and process.
Add to sugar in large kettle.
Pour 1 cup vinegar into blender and blend briefly.
Add to pan.
Bring to boil and skim; add Certo and food coloring to tint light green.
Boil for 2 minutes.
Cool and stir for 5 minutes, skimming if necessary.
Pour into sterile jars and seal.
Makes approximately 6 half-pint jars of jelly.
Serve with crackers and cream cheese.
Combine all ingredients except certo in a large pot and bring to a boil; boil for twenty minutes.
Bring to a rolling boil and add certo, continue boiling for an additional five minutes.
Wash and remove seeds from jalapeno peppers.
Add other ingredients and simmer for 5 minutes.
Add Certo.
Boil 1 minute.
Combine green peppers, jalapeno peppers, vinegar and sugar in saucepan.
Boil for 10 minutes, stirring frequently.
Strain through cheesecloth.
Add food coloring.
Bring to a boil.
Add Certo.
Boil for 1 minute.
Remove from heat.
Skim.
Pour into hot sterilized jars, leaving 1/2-inch headspace; seal with 2-piece lids.
Process in boiling water bath for 10 minutes.
May substitute red food coloring for green.
Yield:
36 servings.
Seed peppers and chop fine.
Mix peppers, sugar and vinegar. Boil 1 minute.
Cool 5 minutes.
Add Certo and stir.
Pour into hot jars and seal.