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I recently tried Jalapeno jelly as a foiling sauce.. everyone that tried it loved it!! I mixed the jelly with the au jus from the pan and basted over the full brisket before foiling.
Just joined the forum and saw this thread. Better late than never, eh?
This recipe is a close approximation of the Jalapeno Jelly Chevy's Mexican restaurants serves
We can some of this every year and it keeps through the winter
3/4 cup chopped red bell peppers 3/4 cup chopped green bell peppers 1/3 cup diced and seeded jalapeno's peppers 2 3/4 cups sugar 1/2 cup red wine vinegar 1 tablespoon freshly squeezed lime juice 6 tablespoons certo liquid pectin
To Make the Jelly: Combine the peppers, jalapenos, sugar, vinegar, and lime juice in a large saucepan over medium heat. Cook until warm and sugar is dissolved. Pour the mixture in a blender or food processor and blend for 5 seconds. Return the blended mixture to the saucepan and bring to a boil. Skim off any foam that rises to the surface. Decrease the heat to low and simmer for 5 minutes. Stir in the pectin, increase the heat to medium high, and bring to a boil. Remove from heat and cool. The jelly will set as it cools. Once cool cover and refrigerate. The jalapeno jelly will keep for 5-6 days.