Made with pickled jalapeño peppers, apple juice, cider vinegar, sugar and fruit pectin, this easy-to-make jelly can be frozen for up to a year.
What You Need
Original recipe yields 96 servings
1 jar (10-1/4 oz.) whole pickled jalapeño peppers, drained, seeded and finely chopped
2-1/2 cups bottled apple juice
1/4 cup HEINZ Apple Cider Vinegar
1 drop green or red food coloring
5-1/2 cups sugar, measured into separate bowl
3/4 cup water
1 pkg. SURE-JELL Fruit Pectin
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Let's Make It
Rinse clean plastic containers and lids in boiling water. Dry thoroughly.
Measure exactly 2/3 cup chopped peppers into large bowl. Add apple juice, vinegar and food coloring; mix well. Stir in sugar. Let stand 10 min., stirring occasionally.
Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Cook and stir 1 min. Add to apple juice 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.
Protect hands with plastic gloves while preparing peppers. To chop the peppers in a blender, use pulsing action to chop the peppers finely. Do not blend until smooth.
How to Measure Precisely
To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with a straight-edged knife.
Jam or Jelly Didn't Set?
Every once in a while, you may find that your jam does not set the way you expected. If your efforts resulted in a runny batch, try our Remake Directions to improve your finished jam. If your jam still doesn't set, you can always use it as a glaze or syrup.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
about 6 (1-cup) containers or 96 servings, 1 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.