SURE.JELL Jalapeño Jelly - Kraft Recipes Top
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SURE.JELL Jalapeño Jelly

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

Heat things up on toast or crackers with a jalapeño jelly! Combine peppers, sugar, vinegar and fruit pectin for a delicious SURE.JELL Jalapeño 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 u

Special Equipment Needed

How to Measure Precisely

To get exact level cup measures of 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.

Altitude Chart for Cooked Jams and Jellies

At altitudes above 1,000 feet, increase processing time as indicated: 1,001 to 3,000 feet - increase processing time by 5 min.; 3,001 to 6,000 feet - increase processing time by 10 min.; 6,001 to 8,000 feet - increase processing time by 15 min.; 8,001 to 10,000 feet - increase processing time by 20 min.

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.

Handling Jalapeno Peppers

For hotter taste, leave in some of the jalapeño seeds. Protect hands with rubber gloves while preparing the jalapeño 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
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 15 %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 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've made this twice this fall. I've made this twice this fall. I used the food processor to chop the peppers. I did remove the seeds and veins before chopping as I used more jalapenos and less sweet peppers (don't forget the rubber gloves, double gloving isn't a bad idea). I'm really enjoying the jelly and I'm not a big fan of hot peppers. We had some of the jelly with fried apples and a pork roast. My son-in-law and his friend even made peanut butter and jelly sandwiches with it! If you like sweet cornbread, a little of this would probably be a great addition before baking. I know its really great as a spread on already baked cornbread.
Date published: 2009-11-04
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 This recipe changed but very good! I had this recipe mailed to me by Kraft General Foods years ago when I called asking for another recipe. A family member asked me for the recipe and I thought it would be easier to search for it rather they type it in a text message. There is a difference in the two recipes... My original called for 3 red peppers making a total of 4 cups of peppers! This one is only calling for 3 cups. My recipe came out just fine every time I made it and everyone loves it! Just make sure you bring everything to a FULL rolling boil that can not be stirred down with a spoon! That is an important step!
Date published: 2016-08-09
Rated 5 out of 5 by from Delicious and Easy, a keeper! This is a keeper! I made this recipe following direction for the first batch. Today I made my second batch and used a mix of 6 bell peppers, chopped and drained. Plus 10 jalapenos, 1 large cayenne and 1.5 habanero peppers. (should have used 2 ) I chop the bell peppers together and then the hot peppers together in a food processor. I chopped the habanero by hand so that I could control the fine diced size. Followed the recipe for other ingredients and made sure to bring to a FULL rolling boil each time. Had no problems with the jelly setting.
Date published: 2016-09-19
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 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 Worked perfectly! This is my second time canning anything and this recipe worked perfectly. That said I made a few changes for what I had on hand. I used a food processor for the peppers and boiled the peppers a few minutes longer to get out excess water. I used one red and one green bell pepper and about 20 jalefuego peppers (like jalepeno but hotter) to make it super spicy, 1/2c apple cider vinegar and 1/2c white vinegar. All the jars sealed and the jelly set up perfectly. It's so spicy and so delicious. I'm very excited to give this as Christmas presents.
Date published: 2017-09-04
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