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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.
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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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.
posted:
11/11/2006
This recipe is great with wild meats, venison, elk and duck.
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.
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.
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.
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.
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.
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!
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.
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!
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