Canning: Pepper Jelly
8
4 c. finely chopped peppers (any type of pepper: bell, Anaheim, jalapeno, etc.)
1 c. vinegar
5 c. sugar
1 tsp. lemon juice
1 box (1.75 oz) pectin
1 c. vinegar
5 c. sugar
1 tsp. lemon juice
1 box (1.75 oz) pectin
Mix everything together in a saucepan. Bring to a rolling boil, then reduce heat. Keep boiling for 15 minutes stirring occasionally. Pour hot jelly into clean, hot jars; leaving 1/4? head space. Seal jars...
See the full directions on my site
See the full directions on my site
Nutritions
Calories
132
Sodium
801mg
33% DV
Fat
9g
14% DV
Protein
3g
7% DV
Carbs
18g
6% DV
Fiber
3g
14% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat3g17%
Polysaturated Fat3g19%
Monosaturated Fat3g19%
Cholesterol10mg3%
Sodium801mg33%
Potassium4mg0%
Protein3g7%
% DAILY VALUE*
Total Carbohydrate
Fiber3g14%
Sugar2g4%
Vitamin A101IU2%
Vitamin B63mg152%
Vitamin C3mg5%
Calcium24mg2%
Iron0.54mg3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.