CERTO Hot Pepper Jelly

4.4
(16) 15 Reviews
Prep Time
30
min.
Total Time
50
min.
Servings

About 7 (1-cup) jars or 112 servings, 1 Tbsp. each

Red and green bell peppers, jalapeño peppers, vinegar, sugar and fruit pectin are cooked briefly, then processed in a canner for jars of spicy jelly.

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What You Need

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Make It

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  • 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 and butter. Stir in sugar. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
  • Stir in pectin. 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 1/4 inch of tops. Wipe jar rims and threads. Cover with two-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 middles of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Special Extra

For extra heat, do not discard all of the seeds from the jalapeno peppers.

Variation

Prepare using one of the following flavor options: Substitute serrano peppers for the jalapeno peppers OR substitute 1 Tbsp. crushed red pepper for the jalapeno pepper seeds OR substitute white vinegar for the cider vinegar.

Servings

  • About 7 (1-cup) jars or 112 servings, 1 Tbsp. each

Nutritional Information

Serving Size About 7 (1-cup) jars or 112 servings, 1 Tbsp. each
AMOUNT PER SERVING
Calories 45
% Daily Value
Total fat 0g
Saturated fat 0g
Cholesterol 0mg
Sodium 0mg
Carbohydrate 12g
Dietary fiber 0g
Sugars 11g
Protein 0g
   
Vitamin A 0 %DV
Vitamin C 2 %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

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  • melaniezabel |

    It set beautifully and tastes delicious! I made with 3 hot thai peppers instead of jalapeno peppers, and I could have used even more thai peppers to make it hotter still. Will definitely make again.

  • laltaz1 |

    Technically this recipe could be classified as a jam because of the pieces of pepper it contains, but when is the last time you heard "Pepper Jam" Give Kraft a break this is a wonderful recipe. I make mine with less peppers so it has a more jelly appearance. By a jelly maker of 25 years!

  • jerryinphx |

    Kinda sad that Kraft foods doesn't know the difference between Jelly and Jam

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