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Jalapeno Pepper Jelly Recipe
|Green pepper||1 Large, cut into quarters|
|Jalapeno peppers||2 , seeds and ribs removed|
|Sugar||6 1⁄2 Cup (104 tbs)|
|Cider vinegar||1 1⁄2 Cup (24 tbs)|
|Liquid fruit pectin||3 Ounce (Half Of 6 Ounce Package, 1 Foil Pouch)|
Serving size: Complete recipe
Calories 5160 Calories from Fat 4
% Daily Value*
Total Fat 0.48 g0.74%
Saturated Fat 0.12 g0.61%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 23.7 mg1%
Total Carbohydrates 1315 g438.3%
Dietary Fiber 5.6 g22.5%
Sugars 1305.6 g
Protein 2 g3.9%
Vitamin A 17.8% Vitamin C 261.9%
Calcium 5.9% Iron 9.2%
*Based on a 2000 Calorie diet
In 4 1/2-quart Dutch oven, combine chopped peppers, sugar and vinegar.
Bring to boil; reduce heat.
Cover and simmer, stirring often, about 15 minutes or until pepper mixture turns transparent.
Stir in pectin; add food coloring.
Return to full rolling boil; boil, uncovered, 1 minute, stirring constantly.
Remove from heat.
Skim off any foam with metal spoon.
Pour at once into hot sterilized half-pint jars; seal, using metal lids or paraffin.