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Pepper Perfect: Pepper Jelly Recipe
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Pepper Perfect: Pepper Jelly Recipe

24 Hours 17 Minutes
15 Min Prep
24 Hr 17 Min Cook
Rinse 3 clean plastic 1-cup containers and lids with boiling water. Dry thoroughly. Combine peppers in large bowl; stir in vinegar and honey.,Combine sugar and pectin in small saucepan. Stir in water. Bring to boil on high heat| stirring constantly. Cook and stir 1 min. Add to pepper mixture; stir 1 min. (A few sugar crystals may remain.),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. Refrigerate up to 3 weeks or freeze up to 1 year. (If frozen| thaw in refrigerator before using.)
What You Need
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48 servings
Original recipe yields 48 servings
2-1/4 cups finely chopped green bell peppers (about 2 large)
1/4 cup finely chopped jalapeño peppers (about 2 small)
1/2 cup plus 2 Tbsp. HEINZ Apple Cider Vinegar
1/2 cup honey
1 cup sugar
4-1/2 tsp. (about 1/2 of 1.75-oz. box) SURE-JELL For Less or No Sugar Needed Recipes Premium Fruit Pectin
1/2 cup water
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Let's Make It
1
Rinse 3 clean plastic 1-cup containers and lids with boiling water. Dry thoroughly. Combine peppers in large bowl; stir in vinegar and honey.
2
Combine sugar and pectin in small saucepan. Stir in water. Bring to boil on high heat, stirring constantly. Cook and stir 1 min. Add to pepper mixture; stir 1 min. (A few sugar crystals may remain.)
3
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. Refrigerate up to 3 weeks or freeze up to 1 year. (If frozen, thaw in refrigerator before using.)
Kitchen Tips
Measure Carefully When Preparing Pepper Jelly
It's disappointing when your homemade pepper jelly doesn't set and mistakes in measuring are most often the cause. The exact amounts of ingredients are necessary for a good set. For accurate measures, use dry measuring cups or measuring spoons to measure the peppers, sugar and pectin. Level the ingredients; do not mound. Use a liquid measuring cup for the vinegar, honey and water. For ease in removing all the honey from your liquid measuring cup, spray the cup lightly with cooking spray before using to measure the liquid ingredients.
Nutrition
Calories
30
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 5mg
Total Carbohydrates 8g
3%
Dietary Fibers 0g
Sugars 7g
14%
Protein 0g
Vitamin A
0%
Vitamin C
4%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
48 servings, 1 Tbsp. each
* 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.
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