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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
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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!
loved this recipe. flavor is Perfect!. BUT did not gel. i measured everything perfectly. i am making another batch and will use 2 boxes of SureJel. Further, I can use the failed batch, pouring over a block of cream cheese to be used as a spread for crackers and veggies. LOVE IT. <<< Response from Kraft Kitchens Expert, Wendy ~ There is a tip on the recipe for what to do if your jelly does not set. >>>
I've made this twice this fall. I used the food processor to chop the peppers. I did remove the seeds and veins before chopping as I used more jalapenos and less sweet peppers (don't forget the rubber gloves, double gloving isn't a bad idea). I'm really enjoying the jelly and I'm not a big fan of hot peppers. We had some of the jelly with fried apples and a pork roast. My son-in-law and his friend even made peanut butter and jelly sandwiches with it! If you like sweet cornbread, a little of this would probably be a great addition before baking. I know its really great as a spread on already baked cornbread.
This looks delicious!
I used four cups of unseeded jalapenos minced in my food processor. It makes a sweet/hot jelly that is perfectly tempered with cream cheese when served with crackers. I took some finished jelly to work and got rave reviews, even from people who had never heard of pepper jelly. I've made two batches so far and might even plant more jalapenos in the garden next year so I can make it to give as gifts.
Delicious! Note to Jackie.Arnold re: her question - I didn't chop at all; I used my food processor to whiz up all the peppers, and it came out great!
Lots of chopping! Wonder if you could use a food processor for the peppers? Love it!
I have made this many times through the years. I use mainly red peppers and add about 1 TBSP of red pepper seeds to the mixture. After losing my recipe, I am thrilled to find this very close to my original recipe. Thanks Kraft.
This recipe is a keeper!!! Love it , the only thing I changed was peppers . I added 2 cups of jalapenos and 2 cups mixed banana,purple and green peppers growing in my garden.
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