Try this Pepper Jelly recipe, or contribute your own.
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1/2 Cup of Vinegar
1 Whole Red Pepper, seeds included, remove stem
1/2 cup (1 small jar) crushed red pepper
Combine in large saucepan/stockpot:
1 1/4 cup vinegar
6 1/2 cup sugar
Stir and bring to boil. After sugar is dissolved, add pepper mixture. Cook 5 minutes and remove from heat. Add 1 package (2 pouches liquid per recipe) Certo and 1 tablespoon red food color. Pour into jars and seal.
Makes 3 pints (6 cups).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1475g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 125 | ||
Calories from Fat: 3 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 362800.6mg | 12510 % | |
Potassium 632.6mg | 17 % | |
Total Carbohydrate 11.1g | 3 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 8.6g | ||
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: 125
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