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Desserts

30 Minutes to Homemade SURE-JELL Hot Pepper Freezer Jelly

photo by:kraft
Made with pickled jalapeño peppers, apple juice, cider vinegar, sugar and fruit pectin, this easy-to-make jelly can be frozen for up to a year.
time
prep:
35 min
total:
24 hr 35 min
servings
total:
about 6 (1-cup) containers or 96 servings, 1 Tbsp. each
SURE-JELL Premium Fruit Pectin

What You Need

1
jar  (10-1/4 oz.) whole pickled jalapeño peppers, drained, seeded and finely chopped
2-1/2
cups  bottled apple juice
1/4
cup  cider vinegar
1
drop  green or red food coloring
5-1/2
cups  sugar, measured into separate bowl
3/4
cup  water
1
pkg.  SURE-JELL Fruit Pectin

Make It

RINSE clean plastic containers and lids in boiling water. Dry thoroughly.

MEASURE exactly 2/3 cup chopped peppers into large bowl. Add apple juice, vinegar and food coloring; mix well. Stir in sugar. Let stand 10 min., stirring occasionally.

MIX water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Cook and stir 1 min. Add to apple juice mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)

FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jelly is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

Kraft Kitchens Tips

Important Note
Protect hands with plastic gloves while preparing peppers. To chop the peppers in a blender, use pulsing action to chop the peppers finely. Do not blend until smooth.
How to Measure Precisely
To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with a straight-edged knife.
Jam or Jelly Didn't Set?
Every once in a while, you may find that your jam does not set the way you expected. If your efforts resulted in a runny batch, try our Remake Directions to improve your finished jam. If your jam still doesn't set, you can always use it as a glaze or syrup.
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