CERTO® Hot Pepper Freezer Jelly - Kraft Recipes Top
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CERTO® Hot Pepper Freezer Jelly

Prep Time
30
min.
Total Time
24
hr.
30
min.
Servings

Makes about 4 (1-cup) containers or 64 servings, 1 Tbsp. each.

Try a sweet, zingy spread with this CERTO Hot Pepper Freezer Jelly! No need to get store-bought when you can make hot pepper freezer jelly at home.

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What You Need

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Make It

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  • 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.

Special Equipment Needed

Important Note

Wear plastic gloves to protect hands while preparing peppers.

Note

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.

Servings

  • Makes about 4 (1-cup) containers or 64 servings, 1 Tbsp. each.

Healthy Living

Nutritional Information

Serving Size Makes about 4 (1-cup) containers or 64 servings, 1 Tbsp. each.
AMOUNT PER SERVING
Calories 50
Total fat 0g
Saturated fat 0g
Cholesterol 0mg
Sodium 0mg
Carbohydrate 13g
Dietary fiber 0g
Sugars 13g
Protein 0g
% Daily Value
Vitamin A 0 %DV
Vitamin C 4 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I ended up making with my own garden grown jalapenos and mixed in banana peppers. 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 of cream cheese and crackers. Yummy, it's sweet and yet a little hot!
Date published: 2005-10-12
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