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Hot Pepper Freezer Jelly




Source of Recipe


internet


Recipe Introduction


Prep Time: 20 min
Total Time: 24 hr 20 min
Makes: About 8 (1-cup) containers or 128 servings, 1 Tbsp. each


List of Ingredients




4 cups sugar, measured into separate bowl
1 box SURE JELL for Lower Sugar Recipes Fruit Pectin
1 cup water
4 cups bottled apple juice
2/3 cup whole pickled jalapeño peppers, drained, seeded and finely chopped (buy one 10-1/4-oz. jar peppers)
2 Tbsp. cider vinegar
1 to 2 drops green food coloring



Recipe



Rinse clean plastic containers and lids with boiling water. Dry thoroughly.

Mix sugar and pectin in large saucepan. Stir in water until well blended. Bring to boil on medium-high heat, stirring constantly. Boil and stir 1 min. Remove from heat. Add remaining ingredients; stir 1 min. or until well blended.

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.