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Pepper Jelly Recipe
|Jalapeno peppers||1 Cup (16 tbs)|
|Bell peppers/Sweet banana peppers||1⁄2 Cup (8 tbs)|
|Cider vinegar||1 1⁄2 Cup (24 tbs)|
|Sugar||6 Cup (96 tbs)|
|Certo||250 Milliliter (1 Bottle)|
Serving size: Complete recipe
Calories 4803 Calories from Fat 8
% Daily Value*
Total Fat 1 g1.6%
Saturated Fat 0.13 g0.64%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 21.5 mg0.9%
Total Carbohydrates 1220 g406.8%
Dietary Fiber 10.4 g41.8%
Sugars 1207 g
Protein 3 g5.1%
Vitamin A 28.1% Vitamin C 198.2%
Calcium 5.8% Iron 11.6%
*Based on a 2000 Calorie diet
Proportions of jcdapeno and bell pepper may be varied to control hotness.
Put in blender using 1/2 CUP vinegar to blend.
Refrigerate overnight to marinate.
Place peppers, sugar and 1 cup vinegar in kettle over medium heat, and stir until fully boiling and until impossible to stir down.
Remove from heat and let stand exactly 5 minutes.
Skim off foam and stir in Certo quickly and thoroughly.
Pour in jars and let stand to jell before sealing.