Hot Pepper Jelly
Recipe: #13522
July 31, 2014
Categories: Appetizers, Peppers, Canning/Preserving, Fat Free, Gluten-Free, Low Cholesterol, Low Fat, Low Sodium, No Eggs, Non-Dairy Vegetarian, Hot Peppers, Spicy, more
"This is a recipe from my husbands great aunt Melza. I use this when we have a bumper crop of jalapenos. One year I had over 100 jars of jelly! I like to use it with grilled lamb chops instead of mint jelly. Enjoy"
Original is 3-4 servings
Ingredients
Nutritional
- Serving Size: 1 (1039.2 g)
- Calories 2161.8
- Total Fat - 1.2 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 79 mg
- Total Carbohydrate - 548.2 g
- Dietary Fiber - 10.4 g
- Sugars - 514.2 g
- Protein - 3.9 g
- Calcium - 43.8 mg
- Iron - 2.7 mg
- Vitamin C - 465.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Combine all ingredients exccept fruit pectin in a large boiler. Bring to a boil. Boil 6 minutes stirring often. Strain through cheesecloth.
Step 2
Stir in fruit pectin, continue boiling for 3 min., stirring often.
Step 3
Remove from heat, pour in sterilized jars and seal. (I add green food coloring so it has a pretty color)
Tips
No special items needed.
1 Reviews
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