30 Minutes to Homemade SURE-JELL Hot Pepper Freezer Jelly

• 1 jar (10-1/4 oz.) whole pickled jalapeno 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

1. Rinse clean plastic containers and lids in boiling water.
2. Dry thoroughly.
3. Measure exactly 2/3 cup chopped peppers into large bowl.
4. Add apple juice, vinegar and food coloring; mix well.
5. Stir in sugar.
6. Let stand 10 min., stirring occasionally.
7. Mix water and pectin in small saucepan.
8. Bring to boil on high heat, stirring constantly.
9. Cook and stir 1 min.
10. Add to apple juice mixture; stir 3 min.
11. or until sugar is dissolved and no longer grainy.
12. (A few sugar crystals may remain.)
13. Fill all containers immediately to within 1/2 inch of tops.
14. Wipe off top edges of containers; immediately cover with lids.
15. Let stand at room temperature 24 hours.
16. Jelly is now ready to use.
17. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year.
18. Thaw in refrigerator before using.

jalapeno peppers, apple juice, apple cider vinegar, coloring, sugar, water

Taken from www.kraftrecipes.com/recipes/-18136.aspx (may not work)