Guest guest Posted October 5, 2008 Report Share Posted October 5, 2008 @@@@@ Hot Pepper Freezer Jelly 4 cups sugar, measured into separate bowl 1 box Fruit Pectin, URE JELL for Lower Sugar Recipes 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 - 2 drops green food coloring, if desired 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. Makes: About 8 (1-cup) containers or 128 servings, 1 Tbsp. each Prep Time: 20 min Total Time: 24 hr 20 min Source: Recipecircus.com Formatted by Chupa Babi: 10.05.08 ----- Quote Link to comment Share on other sites More sharing options...
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