Print PageClose Window

Product Recall: We are voluntarily recalling fewer than 8,000 cases of regular Kraft American Singles Pasteurized Prepared Cheese Product
limited to 4 SKUs on two “Best When Used By” dates of February 20, 2015 and February 21, 2015. Click Here.

  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • a1
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

SURE.JELL Hot Pepper Jelly

SURE.JELL Hot Pepper Jelly recipe
photo by:kraft
Jalapeño and bell peppers, sugar, vinegar and fruit pectin are cooked briefly then processed in a canner to produce gleaming jars of homemade jelly.
45 min
1 hr 5 min
About 6 (1-cup) jars or 80 servings, 1 Tbsp. each
Magazine Acquisition
sign up and join the discussion
Rate recipes, or edit your previous ratings and more. Sign In
Great flavor! Mine came out runny (I'm new to jellies), I'm going to try the remake recipe, but even the runny batch is delicious. Absolutely my favorite thing I've canned so far. Pepper jelly is one of my favorite holiday traditions and now I can make my own to share with family!
great jelly. everybody loved it. used orange yellow and red bell peppers. made for a very pretty color. it set up just fine. i did find that while getting the peppers ready, there was a lot of juice. i drained off access juice before starting the cooking process. just might be the key to it setting up right. i'll be making it again soon
I love this jelly but I can never get it to set up. I make hundreds of jars of jelly a year and this is the only on I have trouble with. 5 times I have had to follow the instructions for jelly that didn't set up!! help
This is my second batch of Hot Pepper Jelly and it's even better than the last. I used 70% jalapenos and 30% bell peppers. I deseeded the peppers, then put the seeds in a jelly bag and let it sit in the pepper/vinegar mix while it cooked. Gave it just enough heat without having seeds in the jelly. Love, love, love this recipe!
I need some help! I used a food processor for the peppers. The green peppers turn out very watery due to being too processed. In turn, my jelly will not set! Is there anything I can do to fix this without having to make this again?
Made 2 batches set perfectly! Mix with peanut butter and use as a glaze on chicken, wings or breasts! Glad I found this recipe! Used green and red jalapenos, and food processer too!
Ok, gonna try this one. going to garden now will use whatever peppers are fresh and available. Will let you know how it turns out.
This is a delicious recipe. Instead of only uing jalapenos, I added some hotter peppers. Habaneros, Trinidad Scorpions, Bhut Jolokias and Red Savinas. It turned out more spicey, but that is how I like it. This jelly goes great with cream cheese.
Made this last week, didn't have bell peppers on hand so I just used 4 cups of hot assorted peppers. HOT HOT HOT! I used chilies, habaneros, hot wax and jalepenos from my garden. Was AMAZING! Will use this recipe again and again. Not sure why people say this doesn't set up. Works fine for me and others I know that have used it. It also only calls for 1 package of pectin, not 2 or even 3! That's insane....maybe it would set for you if you actually followed the instructions correctly.
I LOVE the flavor of this jelly and its pretty easy to make but it just isn't setting. Anyone have any tips on getting it to set? I used 3 packets of pectin instead of the 2 that it calls for and I cooked it all on the stove for at least 20-30 minutes trying to get it thicker but it still isn't setting. Any suggestions? Thanx!
K:591 v0:51962
All ratings for
false src=;title=Popup;width=625px;height=330px
sign up to become a member sign up for email