Jalapeno Jelly (1971); No Safire correction on Texas Hold 'em

[Bapopik at AOL.COM]

NO NY TIMES MAGAZINE SAFIRE CORRECTION ON TEXAS HOLD "EM--
As I stated here, the song "The Gambler" was 1978, "Texas Hold 'em" is  1975, 
Safire writes one short column a week--he's gotta check a dictionary, 1975  
is not "several generations" before 1978. This is about Texas, and it's a 
little  important, so I wrote to NY Times corrections. Once again, I'm a piece of 
shit  and there was no correction. Just like the old days, the old horrible 
days. Why  doesn't a corrections department correct errors?
...
...
------------------------------------------------------------------------------
------------------------------------------------------
...
JALAPENO JELLY
...
I don't know if OED wants "jalapeno jelly," but it's a big product down  
here. I've read 700 websites, and they all say that jalapeno jelly originated in  
Lake Jackson about 1978. That's it--the same line, no other details, on 700  
websites. It seems to me that this is all wrong.
...
Anyone in Texas know about jalapeno jelly?
...
...
 
 
_http://www.barrypopik.com/index.php/texas/entry/jalapeno_jelly/_ 
(http://www.barrypopik.com/index.php/texas/entry/jalapeno_jelly/) 
...
 
Jalapeño Jelly
 
Jalapeño jelly is a good use of the official state pepper of Texas, the 
_jalapeño_ (http://www.barrypopik.com/index.php/texas/entry/jalapeno/) .  Hundreds 
of websites state: “Jalapeno pepper jelly originated in Lake Jackson  and was 
first marketed in 1978.” Some of the websites state that “jalapeño  jelly” 
was first originated (and not simply first marketed) in 1978. No  additional 
evidence is provided. 

Newspapers mention “jalapeño jelly”  from at least 1971. There is no reason 
to suspect that Lake Jackson played any  especially significant part in the 
development of this food. Jalapeño jelly can  be used as an appetizer with 
cornbread or crackers, or added to roast meats.  


_Food  Reference_ (http://www.foodreference.com/html/fjalapeno.html)  
_Texas First,  Facts and Trivia_ (http://www.shgresources.com/tx/facts/)  
Jalapeno pepper jelly originated in Lake Jackson and  was first marketed in 
1978. 

_Texas Food Directory_ (http://agrinet.tamu.edu/agbus/fooddir.htm)   
Cherith Valley Gardens Inc. 
P.O. Box 9654 
Fort Worth, TX 76147-2654  
Contact: Ms. Terri C. Werner 
Telephone: (817) 338-4539 
Brands:  Cherith Valley Gardens 
Products: Corn Relish, Red and White Wine Jelly,  Margarita Jellly, Jalapeno 
Jelly, Hot Pepper Sauce, Pickled Okra, Jalapeno  Peppers, “Hot ‘n Spicy” 
Sweet Relish, “Hot ‘n Spicy” Corn Relish, and “Hot ‘n  Spicy” Dill Pickles 

Hay-Mel Corporation 
2523 Avenue H 
Rosenberg,  TX 77471 
Contact: Mr. Hayes Horn 
Telephone: (713) 342-2954 
Brands:  Daddy’s 
Products: Jalapeno Jelly, Picante Sauce, Marinara Sauce, Brabecue  Sauce, 
Chili Sauce, Honey, Spaghetti Sauce, and Italian Sauce 

The Juarez  Chile Co. 
P.O. Box 33695 
San Antonio, TX 78265 
Contact: Ms. Kem  Brown 
Telephone: (800) 221-3578 
Brands: The Juarez Chile Company  
Products: Mustards, Barbecue Sauce, Jalapeno Jelly, Jalapeno Ketchup, Fajita  
Marinade, and Salsas 

Lazy Susan, Inc. 
P.O. Box 10438 
San  Antonio, TX 78210 
Contact: Ms. Charlene Reeves 
Telephone: (210) 690-3613  
Brands: Old San Antonio Style, Texas Gold 
Products: Mexican Sauces,  Jalapeno Ketchup, Jalapeno Mustard, Jalapeno Jelly 

Monterrey Products  Co., Inc. 
803 South Zarzamora 
San Antonio, TX 78207 
Contact: Mr.  Ernesto De Los Santos 
Telephone: (210) 435-2872 
Brands: Monterrey  Products 
Products: Jalapeno Jelly, Salsas, Mexican Candy, Queso Dip, Picante  Sauce 

Ooten Foods 
606 South Waterview Dr. 
Richardson, TX 75080  
Contact: Ms. Karen Ibarguen 
Telephone: (214) 680-8836 
Brands: Ooten  Foods 
Products: Jalapeno Jelly, Relish, Salsa 

Sam Lewis &  Associates, Inc. 
420 North Van Buren 
San Angelo, TX 76901 
Contact:  Ms. Betty Lewis 
Telephone: (915) 658-1432 
Brands: Jalapeno Sam  
Products: Jalapeno Jelly, Jalapeno Salsa 

Shell Ridge Jalapeno  Project 
1432 South Highway 35 
Rockport, TX 78382 
Contact: Ms. Kay  Segura Christian 
Telephone: (512) 790-8028 
Brands: Kay’s Hot Stuff  
Products: Hot Mushrooms, Jalapenos(Sweet and Hot), Jalapeno Jelly,Salsa de  
Tomatillo 

Silva Swan, Inc. 
Route 1, Box 47 
Industry, TX 78944  
Contact: Diane L. Rhine 
Telephone: (409) 836-2217 
Brands: Texas Fun  Feed & Visions of Gourmet 
Products: Dry Dip Mixes, Snack Mixes, Jalapeno  Jelly, Sweet and Hot 
Jalapenos, Cherry Jalapenos (Sweet and Hot), Pineapple  Jalapenos (Sweet and Hot) 

6 April 1971, Valley Morning Star  (Harlingen, TX), pg. 5 ad: 
FOR TASTE EXCITEMENT 
TRY LAS FLORES  
JALAPENO JELLY 

16 November 1973, Baytown (TX) SUn, pg. 8,  col. 2: 
Hot Pepper Jelly 
Minnie Belle Davis 

3/4 cups bell  pepper 
1/4 cup Jalapeno pepper 
3 1/2 cups sugar 
1 1/2 cups apple  
cider vinegar 
Boil ingredients two minutes and let stand ten minutes.  Add one bottle of 
certo and let stand ten more minutes before pouring into jars.  Add green or red 
coloring if desired. 

21 August 1975, Los Angeles  Times, “Jalapeno Chile Via Guadalajara” by 
Barbara Hansen, pg. G10: 
A  recipe for jalapeno jelly has appeared before and is being repeated by 
request.  Don’t be alarmed by the ugly, murky color of the green pepper and 
jalapeno  mixture as it boils. The peppers and chiles are strained out, and a few 
drops of  food color transform the liquid into a beautiful green. 
(...)  
JALAPENO JELLY 
3/4 cup ground green peppers 
1/2 cup ground  jalapeno chiles 
6 cups sugar 
1 1/2 cups cider vinegar 
1 (6-ounce)  bottle liquid pectin 
Green food color 
Remove seeds before grinding green  peppers and chiles. Grind using fine 
blade of meat grinder. Mix green peppers,  chiles, sugar and vinegar and bring to 
a rolling boil. Boil 1 minute. Remove  from heat and allow to cool slightly. 
Add pectin and 4 or 5 drops food color.  Mix well. Strain into hot sterilized 
jars and seal. Makes about 6 half pints.  
Note: If skin is sensitive, wear protective gloves when handling  peppers and 
chiles. 

26 September 1982, Washington Post, pg. M55:  
D. L. Jardine’s Texas Chili Spices & Fixin’s date back to the 1880s when  
the chuckwagon was traveling the trail. (...) Try Texas Champagne (hot pepper  
sauce), Jalapeno Jelly (try it on a bagel),... 

17 July 1983, Los Angeles  Times, “sweetening up to the fiery jalapeno” by 
Mary Pat Dorr, pg. T16:  
What comes next is a two-fold bonus: the satisfaction you can derive from  
transforming your crop into a tangy/sweet jelly—to serve as an appetizer with  
crackers and cream cheese—and a stock of pantry gifts packaged in decorative  
pint jars ready on a moment’s notice to give to special friends. But beware!  
This zingy palate sensation is habit-forming and fanatical fans won’t leave you 
 alone until you brew up another batch. 

Ah, you say, but what does this  unusual concoction taste like? Set your 
taster to the familiar tang of chili  peppers, modified by the sweetness of sugar. 

15 December 1983,  Washington Post, pg A43 Safeway supermarket ad: 
Jalapeno Jelly  Reese 10-oz. jar $1.29 

14 April 1985, Chicago , “A Diner’s  Guide” by Stephen Birnbaum, pg. K4: 
Jalapeno: Hot green chili pepper  most commonly associated with Tex-Mex 
cuisine. Also used to make a jelly that’s  terrific on cornbread or with roast 
meats. 

26 February 1986, Washington  Post, Anne’s Exchange, pg. E20: 
HOT PEPPER JELLY 
(Fills  seven 8-ounce glasses) 

1 1/2 cups vinegar—divided 
1 cup bell  peppers, seeded and chopped 
1/3 to 1/2 cup jalapeno peppers, seeded and  chopped 
1 medium onion, chopped 
5 1/2 to 6 cups sugar 
Green or red  food coloring 
6-ounce bottle liquid fruit pectin 
Melted paraffin, if not  using lidded jars 

Note: Wear kitchen gloves when handling jalapeno  peppers; the oils can 
irritate skin and eyes. 

Place 1/2 cup vinegar with  both peppers and onion in a blender. Reduce 
vegetables to a fine puree.  

Pour the contents through a fine strainer or a cheesecloth-lined  colander 
set over a large kettle; mash solids against sides with a wooden spoon  so that 
all juice is released, then discard the solids. 

Add remaining  vinegar, the sugar and a few drops of food coloring to the 
juice. Bring to a  boil, stirring constantly for several minutes. 

Remove from heat and let  set for 5 minutes. Skim off any foam that rises to 
top. Stir in liquid pectin.  

Pour into hot, sterilized jars. If not using lids, cover jelly with  1/8-inch 
coating of melted paraffin. 

------------------------------------------------------------
The American Dialect Society - http://www.americandialect.org