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.
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.
|Serving Size: 1 Serving (213g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 4 (4%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 94
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