Combine Red Bell Peppers, Red Jalapeno peppers, Sugar, Red pepper flakes and Kosher Salt in a heavy wide pot over medium heat and bring to a simmer, stirring to dissolve sugar.
Stir in 1/4 cup liquid pectin and 1 Tbsp fresh lemon juice.
Reduce heat and simmer gently for 10 minutes. Stir in 3 cups fresh or frozen, thawed cranberries and simmer gently until cranberries burst and juices thicken - about 10 minutes longer.
Transfer jelly to a jar, let cool, and cover.
Will keep for up to 3 weeks in the refrigerator.
Makes about 2 1/2 cups
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1077g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 15 (1%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 1178.4mg||41 %|
|Potassium 917.9mg||24 %|
|Total Carbohydrate 628.4g||185 %|
|Dietary Fiber 10.3g||41 %|
|Sugars, other 618.1g|
|Protein 4.4g||6 %|
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Calories per serving: 2463
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