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Pepper Jelly

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  Jalapeno peppers 1 Cup (16 tbs)
  Bell peppers/Sweet banana peppers 1⁄2 Cup (8 tbs)
  Cider vinegar 1 1⁄2 Cup (24 tbs)
  Sugar 6 Cup (96 tbs)
  Certo 250 Milliliter (1 Bottle)

Grind peppers.
Proportions of jcdapeno and bell pepper may be varied to control hotness.
Put in blender using 1/2 CUP vinegar to blend.
Refrigerate overnight to marinate.
Place peppers, sugar and 1 cup vinegar in kettle over medium heat, and stir until fully boiling and until impossible to stir down.
Remove from heat and let stand exactly 5 minutes.
Skim off foam and stir in Certo quickly and thoroughly.
Pour in jars and let stand to jell before sealing.

Recipe Summary

Side Dish

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4803 Calories from Fat 8

% Daily Value*

Total Fat 1 g1.6%

Saturated Fat 0.13 g0.64%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 21.5 mg0.9%

Total Carbohydrates 1220 g406.8%

Dietary Fiber 10.4 g41.8%

Sugars 1207 g

Protein 3 g5.1%

Vitamin A 28.1% Vitamin C 198.2%

Calcium 5.8% Iron 11.6%

*Based on a 2000 Calorie diet

Pepper Jelly Recipe