All Recipes

SURE.JELL Jalapeño Jelly

Prep

30-60 mins

Total

1 HR 5 MIN

Servings

6 Servings

Ingredients

2 

red peppers, seeded, finely chopped (about 1-1/2 cups)

2 

green peppers, seeded, finely chopped (about 1-1/2 cups)

10 large

jalapeño peppers, seeded, finely chopped (about 1 cup)

1 cup

HEINZ Apple Cider Vinegar

1 pkg

SURE-JELL Fruit Pectin

1/2 tsp

butter or margarine

5 cups

sugar, measured into separate bowl (See tip.)

Instructions

Step 1

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.

Step 2

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.

Step 3

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 lids spring back, lids are not sealed and refrigeration is necessary.)

You May Also Like