30 MINUTES TO HOMEMADE SURE-JELL HOT PEPPER FREEZER JELLY

30 Minutes to Homemade SURE-JELL Hot Pepper Freezer Jelly image

Made with pickled jalapeño peppers, apple juice, cider vinegar, sugar and fruit pectin, this easy-to-make jelly can be frozen for up to a year.

Provided by My Food and Family

Categories Home

Time P1DT35m

Yield about 6 (1-cup) containers or 96 servings, 1 Tbsp. each

Number Of Ingredients 7

Ingredients

1 jar (10-1/4 oz.) whole pickled jalapeño peppers, drained, seeded and finely chopped
2-1/2 cups bottled apple juice
1/4 cup HEINZ Apple Cider Vinegar
1 drop green or red food coloring
5-1/2 cups sugar, measured into separate bowl
3/4 cup water
1 pkg. SURE-JELL Fruit Pectin

Steps:

Rinse clean plastic containers and lids in boiling water. Dry thoroughly.
Measure exactly 2/3 cup chopped peppers into large bowl. Add apple juice, vinegar and food coloring; mix well. Stir in sugar. Let stand 10 min., stirring occasionally.
Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Cook and stir 1 min. Add to apple juice mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (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. 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.

Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 20 mg, Carbohydrate 13 g, Fiber 0 g, Sugar 12 g, Protein 0 g