CERTO® HOT PEPPER FREEZER JELLY

CERTO® Hot Pepper Freezer Jelly image

Try a sweet, zingy spread with this CERTO Hot Pepper Freezer Jelly! No need to get store-bought when you can make hot pepper freezer jelly at home.

Provided by My Food and Family

Categories Home

Time P1DT30m

Yield Makes about 4 (1-cup) containers or 64 servings, 1 Tbsp. each.

Number Of Ingredients 6

Ingredients

1 jar (10-1/4 oz.) pickled whole jalapeño peppers, drained, seeded and chopped
1-1/3 cups bottled apple juice
1 drop green food coloring
4 cups sugar, measured into separate bowl
1 pouch CERTO Fruit Pectin
2 Tbsp. HEINZ Apple Cider Vinegar

Steps:

Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
Place peppers in blender container; cover. Blend on medium speed, using on/off pulses, to evenly chop peppers. (Do not process until pureed). Scrape down side of blender container, if necessary. Place peppers in large bowl. Add apple juice and food coloring; mix well. Stir in sugar. Let stand 10 min., stirring occasionally.
Mix pectin and vinegar in small bowl. Add to pepper 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 0 mg, Carbohydrate 13 g, Fiber 0 g, Sugar 13 g, Protein 0 g