Red Red Pepper Jelly
Ingredients
Instructions
- Wash, half and deseed hot peppers.
- Roughly chop to measure out about 1 cup.
- If you really want it hot, allow a few seeds to go in with the peppers.
- Place peppers, vinegar and juice in large flat soup pot.
- Allow to boil for about 20 minutes.
- Cool slightly.
- Pour liquid thru a strainer and measure out 2 cups of liquid.
- If you have more than 2 cups of liquid then you can return it all to the heat and boil for a bit longer.
- Too little can be adjusted by just adding enough cranberry juice to bring it back up to 2 cups.
- Put liquid back in pot and add sugar.
- Bring mixture to a rolling boil and allow to boil for a good minute or so.
- Add pectin and allow that to boil for 1 full minute also.
- Ladle into clean sterilized 1/2 pint jars.
- Process in water bath canner or just store in frig til used.
Nutrition & Diet Analysis (per serving)
62
kcal
3% DV
Protein
Fat
Carbs
Diet fit
Low-carb
Under 400 cal
Low-fat
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).