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    Jelly: Hot Pepper Freezer Jelly


    Source of Recipe


    CERTO

    List of 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. cider vinegar

    Recipe



    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.

    Prep Time: 30 min
    Total Time: 24 hr 30 min
    Makes: About 4 (1-cup) containers

 

 

 

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