PECTIN FOR JELLY RECIPES

Name: SURE.JELL Jalapeño Jelly
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: about 6 (1-cup) jars or 80 servings, 1 Tbsp. each.
Ingredients: 2 red peppers, seeded, finely chopped (about 1-1/2 cups); 2 green peppers, seeded, finely chopped (about 1-1/2 cups); 10 large jalapeño peppers, seeded, finely chopped (about 1 cup); 1 cup HEINZ Apple Cider Vinegar; 1 pkg. SURE-JELL Fruit Pectin; 1/2 tsp. butter or margarine; 5 cups sugar, measured into separate bowl (See tip.)

SURE.JELL JALAPEñO JELLY - MY FOOD AND FAMILY RECIPES

SURE.JELL Jalapeño Jelly - My Food and Family Recipes image

Heat things up on toast or crackers with a jalapeño jelly! Combine peppers, sugar, vinegar and fruit pectin for a delicious SURE.JELL Jalapeño Jelly.

Provided by My Food and Family

Total Time 1 hours 5 minutes

Prep Time 45 minutes

Cook Time 20 minutes

Yield about 6 (1-cup) jars or 80 servings, 1 Tbsp. each.

Number Of Ingredients 7

Ingredients

2 red peppers, seeded, finely chopped (about 1-1/2 cups)
2 green peppers, seeded, finely chopped (about 1-1/2 cups)
10 large jalapeño peppers, seeded, finely chopped (about 1 cup)
1 cup HEINZ Apple Cider Vinegar
1 pkg. SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
5 cups sugar, measured into separate bowl (See tip.)

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

Nutrition Facts : Calories 50, FatContent 0 g, SaturatedFatContent 0 g, TransFatContent 0 g, CholesterolContent 0 mg, SodiumContent 0 mg, CarbohydrateContent 13 g, FiberContent 0 g, SugarContent 13 g, ProteinContent 0 g

WILD PLUM JELLY RECIPE: HOW TO MAKE IT - TASTE OF HOME

Wild Plum Jelly Recipe: How to Make It - Taste of Home image

I've had this wild plum jelly recipe for ages. Each year when the plums are ripe, I'll fill my pail and make this jelly. It's so good served with toast, pancakes or waffles! —Ludell Heuser, Mt. Horeb, Wisconsin

Provided by Taste of Home

Total Time 60 minutes

Prep Time 55 minutes

Cook Time 5 minutes

Yield about 8 half-pints.

Number Of Ingredients 4

Ingredients

5 pounds wild plums, halved and pitted
4 cups water
1 package (1-3/4 ounces) powdered fruit pectin
7-1/2 cups sugar

Steps:

In a stockpot, simmer plums and water until tender, about 30 minutes. Line a strainer with 4 layers of cheesecloth and place over a bowl. Place plum mixture in strainer; cover with edges of cheesecloth. Let stand until liquid measures 5-1/2 cups, about 30 minutes., Return liquid to the pan. Add pectin; stir and bring to a boil. Add sugar; bring to a full rolling boil. Boil for 1 minute, stirring constantly., Remove from the heat; skim off any foam. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.

Nutrition Facts : Calories 108 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 0 sodium, CarbohydrateContent 28g carbohydrate (27g sugars, FiberContent 1g fiber), ProteinContent 0 protein.

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Heat things up on toast or crackers with a jalapeño jelly! Combine peppers, sugar, vinegar and fruit pectin for a delicious SURE.JELL Jalapeño Jelly.
From myfoodandfamily.com
Total Time 1 hours 5 minutes
Calories 50 per serving

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

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WILD PLUM JELLY RECIPE: HOW TO MAKE IT - TASTE OF HOME

I've had this wild plum jelly recipe for ages. Each year when the plums are ripe, I'll fill my pail and make this jelly. It's so good served with toast, pancakes or waffles! —Ludell Heuser, Mt. Horeb, Wisconsin
From tasteofhome.com
Reviews 4.8
Total Time 60 minutes
Calories 108 calories per serving

In a stockpot, simmer plums and water until tender, about 30 minutes. Line a strainer with 4 layers of cheesecloth and place over a bowl. Place plum mixture in strainer; cover with edges of cheesecloth. Let stand until liquid measures 5-1/2 cups, about 30 minutes., Return liquid to the pan. Add pectin; stir and bring to a boil. Add sugar; bring to a full rolling boil. Boil for 1 minute, stirring constantly., Remove from the heat; skim off any foam. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.

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