Hope you enjoy this recipe! Plenty sweet, this honey sweetened jalapeño jelly recipe has a jam-like consistency with a lot more peppers and no refined sugars. Wonderful, Carol – and thanks for the tip to boil longer! Add garlic and continue to cook for a few minutes. Note: the full recipe with produce amounts can be found by clicking on the arrows at the top and bottom of the page. When I started canning,  jalapeño jelly was one of the first things I made, along with simple berry jams and salsa (which I later refined to become my favorite salsa for canning). Do you think I could make this with a sweetener? HI Jamie! Most recipes call for ketchup, which is totally fine to use, though ketchup usually has a lot of sugar, so be sure to adjust as needed. Place all ingredients in heavy bottom sauce pot and mix together. Might be why so many folks are having trouble setting the jam. Deploy the sauce anywhere you’d use your favorite Louisiana-style hot sauce—drizzled onto eggs, tacos, sandwiches, roasted veggies, grilled steak, and more. Copyright Note: While the copyright at the bottom of the page covers everything on An Oregon Cottage, permission is not required to use one image and no more than 2 lines of text IF you clearly provide a DIRECT LINK back to this source wherever the image appears. It should thicken as it cools, Melissa. And if you’ve never tried making jalapeño jelly, I would encourage you to try it – it may just become your most-requested gifts, too! I made this recipe last night, it tastes good but it’s soup! Set aside. Thank you, Jane! Smooth and spiced just right… Mixing jalapeño heat with the smoothness of honey makes one delicious marinade or dipping sauce. What are the exact ingredients and measurements.? Refrigerate until ready to use. Sauce can be prepared up to 1 week in advance and refrigerated until ready to serve. The setting issue is a result of using honey – this is more a sauce … Coat the venison in flour, shaking off excess, and transfer to a shallow bowl with the beaten eggs. The next time I can correct any mistakes. The honey can burn onto the chicken, you may have to turn them. I love reducing the sugar & subbing out w/ raw honey. My husband mentioned that it made him think of teriyaki sauce with a spice kick. If you’re wanting to use sugar, I’d suggest using a recipe that calls for it, as the amounts will be different and I can’t guarantee the outcome. Preheat 6 cups vegetable oil to 350 degrees. Using a spatula, transfer the burger patty to the bottom bun. But we all missed it (it’s my favorite with sausages and Addictive Tomato Chutney), so I decided to try again this season with our garden jalapeños that were left after making our yearly batch of easy pickled jalapeño peppers. Jalapeno honey is the perfect balance of heat and sweet. I’m confused, Julie – this recipe uses only honey. If you use regular pectin, you’ll need to up the sweetener amount or it may not set. I searched for a less-sugary replacement, but wasn’t happy with the results, so one year I didn’t make any at all. Adjust the peppers as you desire: use less jalapeños and more mild peppers for a less spicy jelly or visa versa - just keep the total pepper amount to 5 cups. Do you have any idea what ratio I should try? Try it with chicken tenders or roasted chicken. There was an error submitting your subscription. When I discovered that Ball Preserving had developed a hybrid pepper jelly recipe using both sugar and honey, though with mainly sweet peppers, it sounded like something I could work with to create a jelly with only honey. By far our most popular sauce with kids ages 3 and up. Simmer all peppers, honey, lime juice, and salt in a 1-quart heavy saucepan over moderate heat, stirring occasionally, until sauce is slightly thickened, about 30 minutes. , Jami! 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