Surejell Pepper Freezer Jelly Food

SURE.JELL FREEZER JAM OR JELLY REMAKE DIRECTIONS

Steps:

• PREPARE CONTAINERS: Rinse clean plastic containers and lids with boiling water; dry thoroughly.
• PREPARE PECTIN MIXTURE: Gradually add pectin to water in small (1-qt.) saucepan, stirring constantly. Bring to boil on medium heat; boil 2 min., stirring constantly. Remove from heat.
• PREPARE TRIAL BATCH: Measure jam or jelly into small bowl. Add sugar; stir 3 min. or until sugar is completely dissolved. Add 1 Tbsp. of the pectin mixture; stir an additional 3 min. Immediately pour into one of the prepared containers. Cover and let stand up to 24 hours before checking to see if set. Meanwhile, store remaining pectin mixture in refrigerator.
• PREPARE REMAINDER OF BATCH: If Trial Batch sets satisfactorily, prepare remaining jam or jelly, remaking no more than 8 cups of jam or jelly at one time and using same directions as for Trial Batch with the above-listed measures of sugar and pectin mixture for each 1 cup of jam or jelly. Pour into prepared containers. Discard any leftover pectin mixture.

SURE.JELL JALAPEñO JELLY

Steps:

• Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Place peppers in 6- or 8-qt. saucepot. Add vinegar. Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place u

CERTO® HOT PEPPER FREEZER JELLY

Steps:

• 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.

SURE.JELL PEPPER FREEZER JELLY RECIPE

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.

30 MINUTES TO HOMEMADE SURE-JELL HOT PEPPER FREEZER JELLY

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.

SUGAR FREE JALAPENO JELLY WITH TRUVIA

Steps:

• Wash and sterilize 12 - 8oz. canning jars. The 12 lids (not the 12 rings) should be place in a pan of water and brought to a simmer, not boiled and then removed from heat. I try to have jars and lids hot and ready at the same time as the jelly.
• Make sure you wear disposable rubber gloves to prepare the jalapenos. Rinse jalapenos, cut off stems, cut in half lengthwise and remove the seeds and ribs. I seed the jalapenos under water in a large bowl of cold water to keep the peppers from spraying on my skin or in my eyes. I chopped the jalapeno peppers and the bell peppers in a food processor a few at a time. (Some like to chop the entire jalapeno including the seeds, to make it hotter, but I find the seeds do not chop very well. If you don't mind the seeds this is a much simpler way to make it hotter and to prepare the jalapenos.).
• Optional method if you like hotter spicier jelly and don't want seeds in the jelly; try this method: Place all the seeds and ribs from the jalapenos in the pan you will be making the jelly inches Add the cider vinegar, cover and simmer for about 30 minutes, strain the vinegar to use for the jelly and discarded the seeds and ribs. I prefer not so spicy, but my husbands loves it and I'm always trying to find ways to make it spicier (I even used a few habenero peppers in a batch) !
• In a large pan, add finely chopped jalapenos, finely chopped red, green and/or yellow peppers (remember bell peppers are optional. I like them because they add color and tone down the spiciness), and cider vinegar. Bring to a simmer, add food coloring (opt) and stir in 2 pkgs. Sure-Jell (VERY IMPORTANT to use the "No sugar needed" style, in the pink box) to the peppers. Turn heat to med/high and bring to a full rolling boil (a boil you can not stir down) and boil exactly one minute. Remove from heat and stir in Truvia Sweetener.
• Use a ladle and fill hot sterilized jars with hot jelly, make sure to leave about ½" of air space for better sealing. Wipe top of rim with clean damp towel to remove any drips. Place hot lid on top and screw ring on snugly, but not real tight. You want to allow air to escape for better sealing.
• Fill a canning kettle or large pot (with bottom rack) with water, and bring water to a boil. Gently lower jars into water. Water should cover jars by at least 1". Bring water to a full boil. Reduce heat to a gentle boil, cover, and process for 5 minutes. When processed, carefully remove jars from water using tongs or a jar-lifter. Place upside-down on a rack or thick towels, and let cool without moving for 12-24 hours. Jars will make popping sounds while cooling if sealed. Remove ring, wipe jars with a clean damp towel, put ring back on and store in your pantry until ready to use.
• To check the seal just press down on lid, if you are able to push it and the lid flexes it is not sealed but will keep well in the in refrigerator until ready to use.
• To serve, stir to soften, pour over an 8 oz softened block of cream cheese, add a knife and let guests spread on assorted crackers. Or gently mix jelly and cream cheese until coarsely mixed and serve as a dip or spread.
• Make a great glaze on fish, chicken or pork!
• Great PB & JJ sandwich (peanut butter and Jalapeno Jelly) !

FREEZER RASPBERRY JELLY

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.

30 MINUTES TO HOMEMADE SURE.JELL® GRAPE FREEZER JELLY

Steps:

• Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
• Measure juice into large bowl. Stir in sugar. Let stand 10 minutes, stirring occasionally.
• Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 1 minute. Add to juice mixture; stir 3 minutes 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.