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Peppy Pepper Jelly

  Red peppers 6 Large, seeded, coarsely chopped
  Canned chopped jalapeno peppers 4 Ounce, drained (1 can)
  Cider vinegar 1 1⁄2 Cup (24 tbs)
  Apple juice 1 1⁄2 Cup (24 tbs)
  Salt 3⁄4 Teaspoon
  Fruit pectin 3 1⁄2 Ounce (2 packages, 1 3/4-ounce each, Dry)
  Sugar 5 Cup (80 tbs)

1. In container of electric blender, combine half each of the red peppers, jalapeno peppers and vinegar; process until pureed.
2. Do the same with remaining peppers and vinegar; mix in apple juice.
3. Transfer to a container. Cover and let stand 8 hours or overnight.
4. Through a jelly bag or 4 layers of cheesecloth, strain pureed mixture reserving 4 cups juice. Throw away the pulp.
5. In a large Dutch oven,mix prepared juice, salt, and pectin; bring to a rolling boil, stirring constantly.
6. Put in sugar all at once; stir well and return to a rolling boil.
7. Continue boiling for 1 minute, stirring constantly.
8. Take away from heat, and skim off foam with a metal spoon.
9. Immediately, pour the jelly into sterilized jars, leaving 1/4-inch head space; cover at once with metal lids, and screw bands tight.
10. Process in boiling-water bath for 5 minutes.

11. Use as needed.

Recipe Summary

Difficulty Level: 
Cook Time: 
20 Minutes

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4682 Calories from Fat 32

% Daily Value*

Total Fat 4 g5.6%

Saturated Fat 0.36 g1.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3607.6 mg150.3%

Total Carbohydrates 1183 g394.2%

Dietary Fiber 27.4 g109.6%

Sugars 1068.1 g

Protein 9 g17.7%

Vitamin A 513.6% Vitamin C 1633.1%

Calcium 12.2% Iron 54.5%

*Based on a 2000 Calorie diet


Peppy Pepper Jelly Recipe