Uses for Pepper Jelly

[Beth]

We make pepper jelly every year, and most of it winds up on top of lowfat cream cheese and eaten with crackers. I have also used it to glaze steamed carrots, glaze grilled meat, in quesadillas (as suggested on another thread here), but I was curious what other folks use it for. Look forward to your ideas. Thanks.

[ElinorC]

Here's a recipe using the pepper jelly. Hope you like it.


* Exported from MasterCook *

Chicken Cutlets with Jalapeno Sauce

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

2 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon red cayenne pepper
3/4 pound chicken breasts, no skin, no bone, R-T-C
Vegetable cooking spray
1 teaspoon vegetable oil

Jalapeno Sauce
Vegetable cooking spray
1/4 cup green onions -- chopped
1/2 teaspoon ginger root -- minced
1/3 cup jalapeno jelly
1/4 cup unsweetened apple juice
2 tablespoons red wine vinegar
1 teaspoon Worcestershire sauce
2 teaspoons cornstarch
1 tablespoon water
dash red cayenne pepper

1. Place flour, salt, pepper and spicy seasoning in plastic bag. Put chicken between sheets of plastic wrap or waxed paper and pound chicken pieces until evenly flattened to about 1/4 to 1/2 inch thick. Place in flour mixture and shake until coated. Shake off excess flour.

2. Heat oil in nonstick skillet coated with cooking spray. Brown chicken on all sides; cover and cook for another 5 minutes or until done.

3. Coat a heavy saucepan with cooking spray; add green onions and ginger. Heat till onion is limp.
Add jelly, apple juice, vinegar, Worcestershire sauce and hot oil; reduce heat, cook till jelly melts and mix is heated. Taste sauce and if it needs more seasoning, add red cayenne pepper to taste.

4. Dissolve cornstarch in water; add to jelly. Cook till thickened. Serve over chicken cutlets.

Good with rice and Snow Pea Stir-Fry

Yield: 3 servings


Source:
"Cook Healthy Cook Quick"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 281 Calories; 5g Fat (14.7% calories from fat); 26g Protein; 34g Carbohydrate; 1g Dietary Fiber; 69mg Cholesterol; 269mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates.


I usually add more jalapenos or cayenne pepper since the jelly really isn't that spicy.

[Norma]

I'm planning to make pepper jelly this year. It will be my first time. Are there any specially good recipes or are they all pretty much the same? The ingredients list on commercial stuff always has food color in it...at least the brands I have found.

[Kelli Kerrigan]

I just made a rhurbarb chutney recipe that called for jalopeno's. I did not have any at home, so I used the jelly instead. It worked fine.
Try mixing your cream cheese with some shedded sharp cheddar and/or dry ranch dressing and then putting the jelly on. It tastes just like a popper dipped in ranch dressing!

[Melina]

I use it as a baste for roasted chicken; usually skinless thighs. I melt it in the microwave, and start brushing it on the chicken in the last 10 to 15 minutes of cooking. I like mine very spicy!

[joyous]

I use it on grilled ham sandwiches. I've learned to skip the pickle if I use it--the combined taste sort of confuses my tongue.

[Beth]

Originally posted by Norma:
I'm planning to make pepper jelly this year. It will be my first time. Are there any specially good recipes or are they all pretty much the same? The ingredients list on commercial stuff always has food color in it...at least the brands I have found.

I don't ever use any food coloring and I don't like fakey looking jellies. http://www.cookinglight.com/bbs/tongue.gif The recipe I started with came out of The Southern Living Cookbook, but I have adapted it a bit. Try this as a starter.

Pepper Jelly

2 cups minced sweet to mild peppers
1/2 cup minced hot peppers
1 onion, minced
7 1/2 cups sugar
1 1/2 cups cider vinegar
1 T dried chili peppers (optional)
6 oz. liquid pectin

Combine first 5 ingredients in a large Dutch oven and bring to a boil. Boil 6 minutes, stirring frquently. Stir in pectin and dried chili peppers, if used; boil three minutes longer, stirring frequently. Remove from heat; skim off foam with metal spoon.

Quickly pour jelly into hot sterilized jars, leaving 1/4 inch headspace; wipe jar rims and cover with lids and screw on bands. Process in boiling water bath for 5 minutes. Makes 7-8 half-pint jars.

NOTE: Use a variety of red and green peppers (I've tried yellow, orange and purple, but after cooking they seem to get lost. The red and green are the ones that show up best.) We use bells and jalepenos mostly, but will add some Anaheims, hot wax peppers, serranos, or a bit of whatever the garden bears. I also tried this once with Penzey's Adobo seasoning instead of the dried chilies. If you like that adobo/chipolte flavor, try it.

[Norma]

Thank you Beth. I will give it a try.