Surejell Pepper Freezer Jelly Recipes
SURE.JELL PEPPER FREEZER JELLY RECIPE
Spice things up with this SURE.JELL Pepper Freezer Jelly recipe. Apple juice, fresh jalapeño peppers and apple cider vinegar, give this pepper freezer jelly recipe its tangy, sweet and spicy flavor.
Provided by My Food and Family
Categories Home
Time P1DT20m
Yield Makes about 8 (1-cup) containers or 128 servings, 1 Tbsp. each.
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 30, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 20 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
30 MINUTES TO HOMEMADE SURE-JELL HOT PEPPER FREEZER JELLY
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.
Provided by My Food and Family
Categories Home
Time P1DT35m
Yield about 6 (1-cup) containers or 96 servings, 1 Tbsp. each
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 20 mg, Carbohydrate 13 g, Fiber 0 g, Sugar 12 g, Protein 0 g
HOT PEPPER JELLY
Enjoy this spicy treat on crackers with cream cheese. It also makes a festive holiday appetizer.
Provided by ranger1
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h45m
Yield 48
Number Of Ingredients 6
Steps:
- Sterilize 6 (8 ounce) canning jars and lids according to manufacturer's instructions. Heat water in a hot water canner.
- Place red bell peppers, green bell peppers, and jalapeno peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin. Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar. Return to full rolling boil, and boil exactly 1 minute, stirring constantly. Remove from heat, and skim off any foam.
- Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly.
- Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 5 minutes.
Nutrition Facts : Calories 88.5 calories, Carbohydrate 22.5 g, Fiber 0.3 g, Protein 0.1 g, Sodium 2.8 mg, Sugar 21.3 g
30 MINUTES TO HOMEMADE SURE.JELL STRAWBERRY FREEZER JAM
Capture the essence of strawberries in a sweet, spreadable jam without heating up the kitchen. You may never buy the jarred stuff from the store again.
Provided by My Food and Family
Categories Baking Ingredients
Time P1DT30m
Yield 72 servings, 1 Tbsp. each
Number Of Ingredients 4
Steps:
- Rinse 5 (1-cup) plastic containers and lids with boiling water. Dry thoroughly. Remove and discard strawberry stems. Crush strawberries thoroughly, 1 cup at a time. Measure exactly 2 cups prepared fruit into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.
- Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 min. Add to fruit mixture; stir 3 min. or until most the sugar is dissolved. (A few sugar crystals may remain.)
- Fill 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. Jam is now ready to use. Store in refrigerator up to 3 weeks or in freezer up to 1 year. (If frozen, thaw in refrigerator before using.)
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 12 g, Protein 0 g
FREEZER RASPBERRY JELLY
Make and share this Freezer Raspberry Jelly recipe from Food.com.
Provided by Brenda Tanner-Hebb
Categories Jellies
Time 30m
Yield 5 cups
Number Of Ingredients 3
Steps:
- Wash jars and lids in hot soapy water, rinse and sterilize jars and lids by (1) boiling in water for 15 minutes (leave in water til needed.) Lids may be sterilized by placing in boiling water and boiling 5 minutes (leave in warm water til needed.) Utensils should also be sterilized.
- Stem and thoroughly crush fully ripe fruit.
- To extract juice, place prepared in jelly bag and squeeze.
- NOTE: To make own jelly bag, use a square meter of cheesecloth, 3 layers thick.
- Wet cloth and spread over a colander or strainer in a bowl.
- Add fruit.
- Bring corners of cloth together.
- Twist bag or cloth and squeeze to extract juice.
- For clearer jelly, use 1 1/2 times fruit called for and let juice drip through without squeezing.
- Using liquid measure, measure the amount of prepared juice and add to a large bowl.
- To measured juice in bowl, add the exact amount of sugar specified.
- DO NOT REDUCE sugar.
- Sugar is critical for the set.
- Mix well and let stand 10 minutes.
- Add CERTO liquid to juice mixture and continue stirring a full 3 minutes.
- A few sugar crystals will remain.
- Pour jelly into washed containers leaving 1/4 inch head room.
- Cover containers at once with tight fitting lids.
- Let stand at room temperature 24 hours til set.
- Store in freezer.
- If using within 3 weeks, store in refrigerator.
Nutrition Facts : Calories 774, Carbohydrate 200, Sugar 199.8
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