Friday, August 14, 2009

Jalapeno Mint Jelly

Jalapeno Mint Jelly


Isn't there something so wonderful about a pantry lined with jars of food that you canned yourself? I know it's time consuming, but it is so rewarding to hear that lovely ping sound as each jar seals. Plus I get to use my cute enameled pot that I use for canning.

Cute Pot


Since my mint is flourishing, and really, is there any time mint is not flourishing, I decided to make some jalapeno mint jelly. This stuff is wonderful brushed on chicken or lamb, and spooned on some crackers with some cheese, it's an instant appetizer.

This recipe came from The Complete Book of Small-Batch Preserving: Over 300 Recipes to Use Year-Round my favorite canning book because it has recipes that are the size I can manage. No 20 pounds of anything for me, please. Now, I am only posting the recipe here, to get complete safety and canning instructions, there are plenty of websites, or better yet, get this book and then you have canning instructions and over 300 recipes!!

Jalapeno Mint Jelly
Makes 4 cups

1 3/4 cup finely chopped fresh mint, divided
1 1/2 cups water
3 1/2 cups granulated sugar
3/4 cup cider vinegar
2 tablespoons strained fresh lemon juice
2 jalapeno peppers, finely chopped
1 pouch liquid fruit pectin

Bring 1 1/2 cups mint and water to a boil in a small saucepan. Remove from heat, cover and let stand for 30 minutes to steep. Strain through a lined sieve pressing with the back of a spoon to extract as much liquid as possible; discard mint.

Combine mint liquid, sugar, vinegar, lemon juice and peppers in a large stainless steel or enamel saucepan. Bring to a full boil over high heat and boil hard fro 2 minutes, stirring constantly. Remove from heat; stir in pectin and remaining mint.

Ladle into sterilized jars and process in a boiling water canner for 5 minutes. (There's more to processing than this, so please read complete canning instructions!)

24 comments:

Joanne said...

I have been seriously considering canning preserves and such to have around for (a) eating and (b) giving away as Christmas gifts. I will have to check out this book!

Mint jalapeno jelly sounds intriguing. Both spicy and fresh at the same time.

Lisa said...

I love jalapeno jelly, but I've never tried it with mint. Sounds like a great idea. My mint has flourished into a big mess on the side of the house. It would so much prettier lining my pantry shelves.

Claire Cummings said...

That is such a great book, isn't it? Also great because I don't know about you, but I don't eat two quarts of chutney and 4 quarts of jam every season. Learning what you think you like and what you actually reach for to eat seems to be part of this whole canning adventure..

girlichef said...

This sounds really good...the mint and jalapeƱo balancing each other out...I want to try some on a cheese plate!

Marjie said...

Well, of course, any excuse to use a cute pot is good! And your little jars are adorable!

Pam said...

Yum. I love jalapeno jelly but have never had it with mint.

Kat said...

I with you on the rewards of canning and your jalapeno mint jelly looks divine!

Judi said...

Congratulations! You did it (I knew you would). It looks great.

food with style said...

looks like you had fun! i would love a wee jar myself~

Katherine Aucoin said...

I want to learn how to can. the jelly has me drooling, thinking of it on chicken or lamb.

Natashya said...

Thank you ma'am! Now I know what to do with my mint!! And I do have jalapenos too, they grow great here in the summer. My only guaranteed crop no matter what the weather.
I have this book, it is awesome.

Debinhawaii said...

One of these days I am going to can something! ;-) This looks wonderful. I'll take some over cream cheese please!

haleysuzanne said...

I love this recipe - not enough savory jellies out there as far as I'm concened. I need to make some more - I just made blackberry preserves, and now I've got canning fever.

Sippity Sup said...

You Made That??? If you send me one I will blog the Hell out of it! GREG

Antoinette said...

Oh, now you're talking! I love jalapeno mint jelly! Never had it homemade but I bet it's delicioso. You're so inspirational!

Kate said...

I love Jalapeno Jelly but never thought of making it myself. Great idea! I am going to have to try this. Adding mint adds a twist!

Thank you for visiting my blog!

Kevin said...

I have been wanting to try a pepper jelly. They sound so interesting!

Grace said...

pepper jelly is AWESOME. the addition of mint is a new one to me, but i'm more than willing to try. i'll bet your shelves are quite a sight to behold--you should be proud!

noble pig said...

I love those little jars!

Eve said...

You know... I think if I had the right kitchen equipment and storage space this is something I would quite happily spend my Sunday morning doing.

Until then though I'll just continue to envy your lovely little pots.

the ungourmet said...

I love jalapeno jelly! I don't think I've tried it with mint. Yummy!

La Table De Nana said...

This was the first purpose of my visit~ Saw you at FOODWITHSTYLE~:) I love your sweet labels..That's a cute as a button photo!

5 Star Foodie said...

The jelly sounds excellent, the spicy jalapeno and cooling mint is a fabulous combo!

Mary Coleman said...

I have been looking at this recipe for the past year. I do love this cookbook. And I'm most definitely going to do this.
I just did the ginger red pepper pickles..can't remember the name off the top of my head, but it's sliced fresh ginger and red yellow and green peppers with rice vinegar and a jalapeno. They are truly divine!!