SURE.JELL Hot Pepper Jelly

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.

time

prep:

45 min

total:

1 hr 5 min

servings

total:

About 6 (1-cup) jars or 80 servings, 1 Tbsp. each

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What You Need

red peppers, seeded, finely chopped (about 1-1/2 cups)

green peppers, seeded, finely chopped (about 1-1/2 cups)

large jalapeño peppers, seeded, finely chopped (about 1 cup)

cup cider vinegar

pkg. SURE-JELL Fruit Pectin

1/2

tsp. butter or margarine

cups sugar, measured into separate bowl (See tip below.)

Make It

BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

PLACE peppers in 6- or 8-qt. saucepot. Add vinegar. Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing centers of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Kraft Kitchens Tips

Handling Jalapeno Peppers

For hotter taste, leave in some of the jalapeno seeds. Protect hands with rubber gloves while preparing jalapeno peppers.

How to Measure Dry Ingredients Precisely

To get exact level cup measures of dry ingredients, such as sugar, spoon sugar into dry metal or plastic measuring cup, then level by scraping excess sugar from top of cup with a straight-edged knife or metal spatula.

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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annhow

posted:3/4/2006

Absolutely delicious! Tastes better than the ones we'd have to buy in a specialty shop, which cost much more! Thank you for the recipe.

grannyscoffee

posted:6/26/2005

I make this jelly and it is the best one around. Every time I take it somewhere someone wants to get more. Everyone raves over the taste and the colors, I use red, orange, yellow and green bell peppers, they make it even prettier.

trista1972

posted:11/30/2004

This is EXCELLENT jelly! Great served over cream cheese to spread on crackers. A very pretty appetizer that can be served alone or garnished with holly for Christmas time. WARNING: WEAR GLOVES WHILE CHOPPING JALEPENOS. I do not have sensitive hands but I made the mistake of not wearing gloves and my hands BURNED for hours afterwards.

praus

posted:10/11/2004

This recipe is pretty, and tastes wonderful on cheddar cheese with crackers. It is just spicy/hot enough, and is even tasty on a meatloaf or turkey sandwich. We really like this one!

rmdelong

posted:9/7/2003

Wonderful recipe! The red peppers give it a very festive color at Christmas time. It is great over softened cream cheese topped with toasted pecans.

a cook

posted:10/22/2002

I HAD BEEN USING A RECIPE GIVEN BY A FRIEND, BUT IT TURNED SUGARY IF LEFT IN THE REFRIGERATOR TOO LONG...SO, THIS YEAR I TRIED YOURS AND IT'S GREAT AND IT DOESN'T CRYSTALIZE!

a cook

posted:10/2/2002

Better than any pepper jelly you could buy for sure...

a cook

posted:2/7/2002

Although I don't think I boiled it quite long enough and it didn't set up well, the flavor was wonderful and it has made an outstanding dip for our pheasant strips that we have frequently.