Certo Hot Pepper Freezer Jelly

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Certo Hot Pepper Freezer Jelly

 

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

 

 

 

 

 

 

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..

 

About 4 (1-cup) containers or 64 servings, 1 Tbsp. each

Prep Time: 30 min

Total Time: 24 hr 30 min

 

Source: Kraft Foods

Formatted by Chupa Babi: 10.05.08

 

Note: Wear plastic gloves to protect hands while preparing peppers. Note: Jelly

sets slowly; may take up to 1 week.

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