CERTO Hot Pepper Freezer Jelly

• 1 jar (10-1/4 oz.) pickled whole jalapeno 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. HEINZ Apple Cider Vinegar

1. Rinse clean plastic containers and lids with boiling water.
2. Dry thoroughly.
3. Place peppers in blender container; cover.
4. Blend on medium speed, using on/off pulses, to evenly chop peppers.
5. (Do not process until pureed).
6. Scrape down side of blender container, if necessary.
7. Place peppers in large bowl.
8. Add apple juice and food coloring; mix well.
9. Stir in sugar.
10. Let stand 10 min., stirring occasionally.
11. Mix pectin and vinegar in small bowl.
12. Add to pepper mixture; stir 3 min.
13. or until sugar is dissolved and no longer grainy.
14. (A few sugar crystals may remain.)
15. Fill all containers immediately to within 1/2 inch of tops.
16. Wipe off top edges of containers; immediately cover with lids.
17. Let stand at room temperature 24 hours.
18. Jelly is now ready to use.
19. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year.
20. Thaw in refrigerator before using.

jalapeno peppers, apple juice, sugar, apple cider vinegar

Taken from www.kraftrecipes.com/recipes/certo-hot-pepper-freezer-jelly-60275.aspx (may not work)