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CERTO® Hot Pepper Freezer Jelly

photo by:kraft
I ended up making with my own garden grown jalapenos and mixed in banana peppers. It was in the freezer for 3 weeks before serving. To serve I spooned some over a block more
posted by
on 10/12/2005
30 min
24 hr 30 min
About 4 (1-cup) containers or 64 servings, 1 Tbsp. each
Magazine Acquisition

What You Need

jar  (10-1/4 oz.) pickled whole jalapeño peppers, drained, seeded and chopped
cups  bottled apple juice
drop  green food coloring
cups  sugar, measured into separate bowl
pouch  CERTO Fruit Pectin
Tbsp.  cider vinegar

Make It

RINSE clean plastic containers and lids with boiling water. Dry thoroughly.

PLACE peppers in blender container; cover. Blend on medium speed, using on/off pulses, to evenly chop peppers. (Do not process until pureed). Scrape down side of blender container, if necessary. Place peppers in large bowl. Add apple juice and food coloring; mix well. Stir in sugar. Let stand 10 min., stirring occasionally.

MIX pectin and vinegar in small bowl. Add to pepper mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)

FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jelly is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

Kraft Kitchens Tips

Important Note
Wear plastic gloves to protect hands while preparing peppers.
Jelly sets slowly; may take up to 1 week.
How to Measure Precisely
To get exact level cup measures of sugar, spoon into dry metal or plastic measuring cup, then level by scraping excess sugar from top of cup with a straight-edged knife.
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