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

add your photo

add to shopping list

add to recipe box

send/share

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.

Rate recipes, or edit your previous ratings and more. Sign In

JenCT1

posted:8/18/2009

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!

Jackie.Arnold

posted:6/28/2009

Lots of chopping! Wonder if you could use a food processor for the peppers? Love it!

hihopes88

posted:9/11/2008

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 one...so very close to my original recipe. Thanks Kraft.

baking35

posted:6/19/2008

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.

portia1780

posted:10/15/2007

Taste is excellent! I was very pleased with the amout of heat in this. However, the batch has not started setting up yet... this has me a little concerned as I usually use unset jelly as an ice cream topper. Don't think this one would work quite as well... :oP

a cook

posted:9/25/2007

This pepper jelly is so very good. The first batch I made went so fast. Friends wanted it. They raved about it. I've made two more batches

RobertMT

posted:12/3/2006

I made it with fourteen unseeded finely diced jalapeno peppers along with 10 habanero peppers unseeded finely chopped (for a total of four cups). This works great on pork and wild game as a glaze while roasting or BBQing it, it however is warm or even hot depending on your taste. If you seed the peppers you cut heat down by two-thirds or so, if you want it hotter you can increase the ratio of habanero to jalapeno. I however think that few people will like over 70/30 mix.

fbenish

posted:11/11/2006

This recipe is great with wild meats, venison, elk and duck.

ston4065

posted:9/3/2006

This jelly is good:1: Mixed with cream cheese for a dip at home or special events. 2:for a different taste- good on hamburgers, ham sandwiches.with omelets, crackers, peanut butter sandwiches...everything I have tried it with has worked. I found this recipe in a package of surejell but have lost the recipe...Thank for this wonderful and versitile food.

a cook

posted:8/2/2006

This is absolutely the best pepper jelly. You do need to keep turning the jars while it is setting up so all the peppers don't just stay at the top of the jar.