Comida Kraft
Recipe Box

SURE.JELL Hot Pepper Jelly

(51) 42 Reviews
Prep Time
Total Time

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

Jalapeño and bell peppers, sugar, vinegar and fruit pectin are cooked briefly then processed in a canner to produce gleaming jars of homemade 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. 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.


  • 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
Calories 50
% Daily Value
Total fat 0g
Saturated fat 0g
Cholesterol 0mg
Sodium 0mg
Carbohydrate 13g
Dietary fiber 0g
Sugars 13g
Protein 0g
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

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  • Bwesley8140 |

    My pepper Jelly tastes to much like vinegar. Any suggestions??????

  • Cake0patty |

    This jelly is AWESOME. Try it with ***** cheese and crackers. I also ussed a couple tablespoons in baked beans and they were to die for.... It is great on grilled fish, chicken, and pork chops too. And it makes a great ******* gift around the holidays.

  • tessakib |

    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!

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