Try this Red Pepper Jelly recipe, or contribute your own.
Suggest a better descriptionMakes eight eight-oz. jars. Wash and seed peppers; chop in food processor or grind in blender or meat grinder. Add enough pepper pulp to the vinegar and lemon juice to make four cups. Mix in a large kettle with sugar, salt, and chili powder. Bring to a full rolling boil, stirring constantly. Remove from heat and add liquid pectin. Return to heat and boil hard for 1 minute; turn heat down to simmer. Stir and skim off foam for 5 minutes more as mixture boils gently. Pack in hot sterilized 8-ounce jars; seal and let cool on counter top. Store in refrigerator up to 1 year.
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Serving Size: 1 Serving (803g) | ||
Recipe Makes: 6 | ||
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Calories: 2370 | ||
Calories from Fat: 4 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 9.5mg | 0 % | |
Potassium 256.7mg | 7 % | |
Total Carbohydrate 609g | 179 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 604.7g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2370
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