Red Pepper Jelly
Yield
6 servingsPrep
15 minCook
10 minReady
60 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | each |
sweet red bell peppers
|
|
| 1 | cup |
apple cider vinegar
|
|
| ½ | Lemon |
juice
|
* |
| 5 ½ | cups |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
chili powder
|
|
| 6 | ounces |
liquid pectin
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | each |
sweet red bell peppers
|
|
| 237 | ml |
apple cider vinegar
|
|
| 0.5 | Lemon |
juice
|
* |
| 1.3 | l |
sugar
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
chili powder
|
|
| 173.4 | ml/g |
liquid pectin
|
* |
Directions
Wash and seed peppers; chop in food processor or grind in blender or meat grinder.
Add enough pepper pulp to the vinegar and lemon juice to make four cups.
Mix in a large kettle with sugar, salt, and chili powder.
Bring to a full rolling boil, stirring constantly.
Remove from heat and add liquid pectin.
Return to heat and boil hard for 1 minute; turn heat down to simmer.
Stir and skim off foam for 5 minutes more as mixture boils gently.
Pack in hot sterilized 8-ounce jars; seal and let cool on counter top.
Store in refrigerator up to 1 year.
