Red Pepper Jelly
|Sweet red pepper||625 Gram|
|White vinegar/Cider vinegar||250 Milliliter|
|Granulated sugar||1 1⁄4 Liter|
|Liquid pectin||170 Milliliter|
Seed and core red peppers; cut into chunks.
In food processor or food grinder fitted with medium blade, process peppers until finely chopped.
Measure out 2 cups (500 mL) peppers and juice.
In large heavy no aluminum saucepan, combine peppers, vinegar and salt; bring to boil.
Reduce heat and simmer, covered, for 10 minutes or until peppers are tender.
Stir in sugar.
Return to rolling boil; boil hard, uncovered and stirring constantly, for 1 minute.
Remove from heat and immediately stir in pectin.
Stir for 5 minutes or until peppers remain evenly distributed throughout jelly.
Pour into hot sterilized jars and seal.
Store in cool, dark, dry place.
Makes 5 cups (1.25 L).
Calories 842 Calories from Fat 3
% Daily Value*
Total Fat 0.31 g0.48%
Saturated Fat 0.03 g0.14%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 133.4 mg5.6%
Total Carbohydrates 215 g71.8%
Dietary Fiber 2.8 g11.1%
Sugars 212.5 g
Protein 1 g2.1%
Vitamin A 65.2% Vitamin C 221.7%
Calcium 0.9% Iron 2.6%
*Based on a 2000 Calorie diet