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Red Pepper Jelly

Country.Chef's picture
Ingredients
  Sweet red pepper 625 Gram
  White vinegar/Cider vinegar 250 Milliliter
  Salt 2 Milliliter
  Granulated sugar 1 1⁄4 Liter
  Liquid pectin 170 Milliliter
Directions

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).

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Vegetable
Servings: 
6

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4.24643
Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

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

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Red Pepper Jelly Recipe