adapted from Cooks.com recipe
Combine peppers and vinegar with sugar insaucepan and bring to a boil. Boil for 10 minutes. Remove from heat. Add the pectin (food coloring if desired). Pour into sterilized jars and fassten lids. Invert jars a few minutes to make sure seals good. Also to distribute peppers evenly before jelly sets.
Makes approximately 6 jelly jars full.
Serving idea:
Put a block of Cream cheese on a serving plate and pour jelly over top and serve with crackers.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (213g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 94 | ||
Calories from Fat: 4 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.3mg | 0 % | |
Potassium 262.2mg | 7 % | |
Total Carbohydrate 23.7g | 7 % | |
Dietary Fiber 4.7g | 19 % | |
Sugars, other 19.1g | ||
Protein 0.9g | 1 % | |
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: 94
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