Red Pepper Jelly Recipe
Servings: 6
Ingredients
- 5 x To 6 red bell peppers
- 1 c. Cider vinegar
- 1/2 x Lemon juice
- 5Â 1/2 c. Sugar
- 1 tsp Salt
- 1 tsp Chili pwdr
- 6 ounce Liquid pectin
Directions
- Makes eight eight-ounce. jars.
- Wash and seed peppers; chop in food processor or possibly grind in blender or possibly meat grinder. Add in sufficient pepper pulp to the vinegar and lemon juice to make four c.. Fold in a large kettle with sugar, salt, and chili pwdr. Bring to a full rolling boil, stirring constantly. Remove from heat and add in liquid pectin. Return to heat and boil hard for 1 minute; turn heat down to simmer. Stir and skim off foam for 5 min more as mix boils gently.
- Pack in warm sterilized 8-oz jars; seal and let cold on counter top.
- Store in refrigerator up to 1 year.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 253g | |
| Recipe makes 6 servings | |
| Calories 722 | |
| Calories from Fat 1 | 0% |
| Total Fat 0.07g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 394mg | 16% |
| Potassium 42mg | 1% |
| Total Carbs 184.54g | 49% |
| Dietary Fiber 0.7g | 2% |
| Sugars 183.37g | 122% |
| Protein 0.05g | 0% |
