CERTO Jalapeño Jelly

Name: CERTO Jalapeño Jelly
Prep time: 30 min
Total time: 50 min
Yield: Makes about 7 (1-cup) jars or 112 servings, 1 Tbsp. each.
Ingredients: 1 green bell pepper , seeded, finely chopped (about 1 cup); 1 red bell pepper , seeded, finely chopped (about 1 cup); 6 jalapeño pepper s, seeded finely chopped (about 3/4 cup); 1-1/2 cups HEINZ Apple Cider Vinegar; 1/2 tsp. butter or margarine; 6-1/2 cups sugar , measured into separate bowl; 1 pouch CERTO Fruit Pectin

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Recipe by Kraft

Prep Time

30
min.

Total Time

50
min.

Servings

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

Create a spicy CERTO Jalapeño Jelly with some bell peppers, jalapeño peppers, fruit pectin and more. Serve your jalapeño jelly at the next dinner party!

What You Need

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1 green bell pepper, seeded, finely chopped (about 1 cup)
1 red bell pepper, seeded, finely chopped (about 1 cup)
6 jalapeño peppers, seeded finely chopped (about 3/4 cup)
1-1/2 cups HEINZ Apple Cider Vinegar
1/2 tsp. butter or margarine
6-1/2 cups sugar, measured into separate bowl
1 pouch CERTO Fruit Pectin

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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.)

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Special Equipment Needed

TBA

Kitchen Tips
Nutrition

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.

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

Total fat	0g
Saturated fat	0g
Cholesterol	0mg
Sodium	0mg
Carbohydrate	12g
Dietary fiber	0g
Sugars	11g
Protein	0g
% Daily Value
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

Rated 5 out of 5 by woodchuck78 from I've used this mixture 7 or more times w/ the product slow to set twice. I've used this mixture 7 or more times w/ the product slow to set twice. Eventually inverting the jars to have the blend even, then placed into the frig for hours, it came out well on those times. Always use just 1 of the 2 bags in the box for each mix. I replace jalapeno w/ hotter breeds to create 3 different levels of intensity. Hot, mild, and wild to eat on waffles w/ butter or bagels w/ cream cheeze. Do not vary the sugar requirements or it will never coagulate.

Date published: 2008-08-06

Rated 4 out of 5 by HotPotato from Use LIQUID certo The flavour is very good, but my batch didn't gel. After studying a box of crystal Certo and a box of liquid certo, i deduced that the recipe was calling for a pouch of liquid certo. Because the crystals were in a 'pouch' as well, I thought I was using the right form. Kraft, may I suggest you explicitly state in the recipe to use a pouch of LIQUID certo I remade the batch adding a pouch of liquid certo, and it jelled perfectly

Date published: 2017-09-07

Rated 5 out of 5 by Louisiana Lou from This recipe was so easy for a first time user of liquid pectin. This recipe was so easy for a first time user of liquid pectin. I used different varieties of peppers because that is what neighbors provided. I just made sure I used the exact number of cups of peppers required in the recipe. I've made this twice, using cider vinegar for one batch and white vinegar for the second. I used a little green food coloring with the white vinegar. I will make this recipe again and again. Thanks.

Date published: 2002-07-15

Rated 1 out of 5 by LoLo from reason why pepper jelly fails Hey there to all whose experience with this recipe for pepper jelly failed; it's because y'all didn't use enough pectin. I'm old, LOL and have canned all my life. Certo is a wonderful product; however when using peppers, especially the hot ones, you'll have to use more of the liquid pectin (Certo). Because of all the heat, etc. in peppers it will take more. My best selling product at "Farmers Markets" all over Tennessee is my pepper jelly, sweet and hot and hotter, all the way to hottest! So I hope this helps.

Date published: 2017-10-01

Rated 5 out of 5 by JoeSixPack from Fast and easy I made this recipe today and the first time I followed it to a T and the jelly was setting even before I could get it all in the jars. I don't mind that the pepper's all gather around the top of the jar (I may turn them after a few hours but for me distribution does not matter) especially if you turn out a jar as an appetizer. I prefer 125 ml jars that way the jelly is just deep enough if you use it out of the jar you have pepper on every cracker. I will definitely make this again. Second batch today I made with Granny Smith apple juice and used 1/2 cup less of Cider vinegar and only 5.5 cups of sugar. It is in the bath right now but seems like it wants to gel just fine too. Thax Kraft appreciate the effort and the recipe.

Date published: 2017-07-16

Rated 4 out of 5 by mkase4 from friends and family have really raved over this jelly with cream cheese and crackers. friends and family have really raved over this jelly with cream cheese and crackers.

Date published: 2005-12-19

Rated 1 out of 5 by BRoditis from Not setting I've been making jellies for many years including hot pepper jelly (OK actually hot pepper jam). The last two batches didn't come close to setting. Worse yet, I don't know what made me do it after all these years but I actually looked at the list of ingredients in Certo thinking I would find pectin and water. But nooooo. It's got a list of odd stuff including a preservative!!! My jellies I've been handing out for years are full of preservatives! No more Certo for me, ever!!!!

Date published: 2016-09-02

Rated 4 out of 5 by Buzzie59 from I made this recipe as a basis for a recipe I had that did not clarify the amount of pectin you... I made this recipe as a basis for a recipe I had that did not clarify the amount of pectin you should use. This wasn't good enough for me so I altered this recipe to include mango, apricot nectar and orange juice. It was fantastic and hot!! Thanks Kraft and Certo.

Date published: 2007-10-31