Combine all the ingredients, except the pectin in a large saucepan or stockpot.
Bring to a boil over high heat, and boil vigorously for 1 minute.
Immediately stir in the the pectin.
Bring mixture back to a rolling boil, and boil for 1 minute.
Spoon jam into prepared jars, leaving 1/4 inch headspace.
Process in a water bath according to directions, usually 10 minutes.
The jam may take several hours to set.
oo fine and choppy), processed jalapeno pepper, lemon juice and pectin
Preheat oven to 375\u00b0F.
Grease muffin tin.
Sift together the flour, cornmeal, baking powder, salt, and cayenne in a bowl and set aside.
In another large bowl, beat together buttermilk, butter and sugar.
Mix in the eggs, then the corn, blending well after each addition.
Add the flour mixture, and stir to combine lightly.
Spoon half of the batter (it will be stiff) into the greased muffin tins, filling each cup just 1/3 full.
Drop about 1 teaspoon of jelly on top of the batter in each cup.
Top with the remaining ...
he softened cream cheese, Strawberry Jam and lemon zest. Fold in
Process half the green pepper, jalapeno peppers and vinegar at a time in blender until smooth.
Place in a saucepan with sugar, salt and red pepper.
Bring to a rolling boil.
Boil for 2 minutes.
Remove from heat.
Add pectin.
Stir for 5 minutes. Stir in food coloring.
Pour into hot sterilized jars; seal with paraffin.
Good with meats.
To Make Jalapeno Remoulade: (Note: Makes about 1
Jalapeno Syrup: Make in advance. In a small pan, combine the jalapeno, sugar and water. Bring to a boil, then reduce heat. Stir until the sugar dissolves. Strain the syrup. Cool in refrigerator about 15 minutes.
For the drink: Rim glass with sugar or salt, if desired. Mix remaining ingredients together with ice; shake and strain.
Note: Plum Jam With Lime and Ginger (recipe#100440); Spicy Habanero Jelly (recipe#68981
/4-inch slices. Dice jalapeno pepper (for less heat, remove
.
Smear the guava jam on 1 slice of brioche
est in food processor. Add jalapeno, cilantro and tomatillos. Process until
ven after running through the Jam cycle, cut enough to fill
small bowl with the jam or preserves, and the nuts
ourse salt. Drop tequila infused jalapeno rings into the glasses for
ell mixed.
Add the jam, blend in.
Add the
nd add the chopped pickled jalapeno, vinegar, chopped garlic clove and
0 minutes before proceeding with recipe.
On a floured surface
Combine all ingredients in a large stock pot. Bring to a rolling boil. Reduce heat and simmer for 20 to 30 minutes, stirring occasionally until thickened.
While jam is cooking, sterlized half-pint jars and lids according to manufacturer's directions.
When jam is ready, ladle into prepared jars, allowing 1/8-inch headspace before sealing. Follow manufactures's directions for processing in a hot-water bath for 5 minutes. Remove carefully and leave jars undisturbed for 12 to 24 hours.
1/2 tablespoons of jam on each slice. Distribute the
he fruit evenly in the jam and prevent it from floating