Comida Kraft
Recipe Box

SURE.JELL Hot Pepper Jelly

Prep Time
45
min.
Total Time
1
hr.
5
min.
Servings

About 6 (1-cup) jars or 80 servings, 1 Tbsp. each

Things are heating up with this SURE.JELL Hot Pepper Jelly! Combine peppers, sugar, vinegar and fruit pectin when you follow this delicious recipe.

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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. Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. 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 2-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 centers of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Handling Jalapeno Peppers

For hotter taste, leave in some of the jalapeno seeds. Protect hands with rubber gloves while preparing jalapeno peppers.

How to Measure Dry Ingredients Precisely

To get exact level cup measures of dry ingredients, such as sugar, spoon sugar into dry metal or plastic measuring cup, then level by scraping excess sugar from top of cup with a straight-edged knife or metal spatula.

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.

Servings

  • About 6 (1-cup) jars or 80 servings, 1 Tbsp. each

Nutritional Information

Serving Size About 6 (1-cup) jars or 80 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 2 %DV
Vitamin C 10 %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

SURE.JELL Hot Pepper Jelly is rated 4.7 out of 5 by 20.
  • 2016-07-24T10:04CST
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Rated 3 out of 5 by from As with so many other reviewers, my jelly did not set at all, even though I followed the recipe... As with so many other reviewers, my jelly did not set at all, even though I followed the recipe exactly. After doing some more research, I found out why and was able to make it work. There is too much water in the bell peppers, and it has to be boiled off before the jelly will set. Instead of boiling it for 1 minute, continue boiling it until it is not producing much steam, which was for me about 10 minutes. This will vary depending on the amount of water in your peppers. Just watch for the reduction of steam. I re-boiled the original batch that was not set, and it set up perfectly the second time around. I did not add more pectin the second time.
Date published: 2014-01-11
Rated 5 out of 5 by from I made this and doubled the recipe except I used 5 cups of red and green bell peppers instead of 6. I made this and doubled the recipe except I used 5 cups of red and green bell peppers instead of 6. I boiled the jelly for two full minutes at 221 degrees, like I did ****** elderberry jelly. The end result was a true jelly consistency and the taste was wonderful! This is my first time ****** this jelly although I've had it before from a craft/home show. I was impressed with the more generous amount of peppers and that it wasn't colored a unnatural shade of green or red.__I used the jelly before on saut?ed chicken and pork chops but I'm really interested in trying it with cocktail weenies and meatballs. I think the sweet/hot/sour combination would be amazing!
Date published: 2015-08-31
Rated 5 out of 5 by from Very good flavor and easy to make, however, having trouble with it not setting. Very good flavor and easy to make, however, having trouble with it not setting. I've made 2 batches, the first batch I did the re-make and it set after sitting overnight (approx. 12hrs). My second batch has been sitting almost 24hrs, it's set a little bit, not enough to use as jelly (sandwich, toast, etc). I'm sure it will be perfect for dips and/or glaze. I'm thinking about the re-make again, just not in the mood and doing so adds more sugar to the recipe. I drained my peppers and squished out the water, I had probably 5 cups of peppers, maybe that's the problem?? I'm determined to perfect the process now :)
Date published: 2014-09-16
Rated 5 out of 5 by from This is the first thing I ever canned. This is the first thing I ever canned. It was very sweet, not warm/hot at all, but my husband said it tasted like it should (I had never tried it). I will add more jalapenos in the 2nd batch I'm doing. I had trouble getting it to set, but I didn't boil it long enough in round one. Read up on how to tell if it's going to set/consistency to watch for. I re-processed with sugar-free Sure-Jell, and it worked like a charm. All lids sealed 1st AND 2nd processing (YAY!). Excellent beginner's recipe for people like me whose hubby planted too many jalapeno plants!
Date published: 2014-10-01
Rated 5 out of 5 by from great jelly. great jelly. everybody loved it. used orange yellow and red bell peppers. made for a very pretty color. it set up just fine. i did find that while getting the peppers ready, there was a lot of juice. i drained off access juice before starting the cooking process. just might be the key to it setting up right. i'll be making it again soon
Date published: 2013-10-21
Rated 5 out of 5 by from This is my second batch of Hot Pepper Jelly and it's even better than the last. This is my second batch of Hot Pepper Jelly and it's even better than the last. I used 70% jalapenos and 30% bell peppers. I deseeded the peppers, then put the seeds in a jelly bag and let it sit in the pepper/vinegar mix while it cooked. Gave it just enough heat without having seeds in the jelly. Love, love, love this recipe!
Date published: 2013-09-15
Rated 5 out of 5 by from I LOVE the flavor of this jelly and its pretty easy to make but it just isn't setting. I LOVE the flavor of this jelly and its pretty easy to make but it just isn't setting. Anyone have any tips on getting it to set? I used 3 packets of pectin instead of the 2 that it calls for and I cooked it all on the stove for at least 20-30 minutes trying to get it thicker but it still isn't setting. Any suggestions? Thanx!
Date published: 2011-11-20
Rated 5 out of 5 by from This is my first time making pepper jelly. This is my first time making pepper jelly. It set up wonderfully! I didn't have green or red sweet peppers, so I used mostly jalapenos and a few banana peppers I had. Didn't seed the jalapenos (which would have been prettier), but my husband (who will be the main consumer of this) thought it tasted great!
Date published: 2014-09-21
  • 2016-07-24T10:04CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_1, tr_19
  • loc_en_US, sid_51962, PRD, sort_relevancy
  • clientName_khcrm

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