Comida Kraft
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SURE.JELL® for Less or No Sugar Needed Recipes - Hot Pepper Freezer Jelly

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About 8 (1-cup) containers or 128 servings, 1 Tbsp. each

This SURE.JELL for Less or No Sugar Needed Recipes - Hot Pepper Freezer Jelly is the perfect Healthy Living recipe for fans of pickled jalapeños.

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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.
  • Mix sugar and pectin in large saucepan. Stir in water until well blended. Bring to boil on medium-high heat, stirring constantly. Boil and stir 1 min. Remove from heat. Add remaining ingredients; stir 1 min. or until well blended.
  • 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.

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.


Protect hands with rubber gloves while preparing peppers. To finely chop peppers, place in blender or food processor; cover. Use on/off pulses to evenly chop. (Do not process until pureed.)

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.


  • About 8 (1-cup) containers or 128 servings, 1 Tbsp. each

Healthy Living

  • Low fat
  • Generally Nutritious
  • Low sodium

Diet Exchange

  • 1/2 Carbohydrate

Nutrition Bonus

Use this fat-free, lower sugar jelly in place of a fat-based spread on your toast or bagel.

Nutritional Information

Serving Size About 8 (1-cup) containers or 128 servings, 1 Tbsp. each
Calories 30
Total fat 0g
Saturated fat 0g
Cholesterol 0mg
Sodium 20mg
Carbohydrate 8g
Dietary fiber 0g
Sugars 7g
Protein 0g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %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 1 out of 5 by from Recipe has too much liquid to jell properly. Recipe has too much liquid to jell properly. Need to reduce total liquid (water, vinegar, pectin-water mixture) to no more than 1 1/4 to 1 1/2 cups. I made excellent batch (regular, not low-sugar) with 1 cup cider vinegar and 1/4 cup pectin-water mixture, but may be too acid for everyone.
Date published: 2003-07-10
Rated 1 out of 5 by from Sloppy mess I made the freezer jelly twice with the same result. Not set-up. I used fresh hot peppers out of the garden, was this the problem? Must one use pickled?
Date published: 2016-09-13
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