Hot Pepper Jelly

August 09, 2014

176

Deliciously sweet and spicy, this Southern classic jelly is perfect with cream cheese and buttery crackers.

3 cups pepper blend, minced in a food processor (jalapeno, bell, habanero, serano, etc).
1 cup cider vinegar
1.75 ounces no sugar needed fruit pectin (I used Sure Jell.)
1 cup granulated sugar
2 cups sugar substitute
1 teaspoon butter
4 pint jars with rims and lids, sterilized and prepared for canning

Combine the peppers and cider vinegar in a large, non-reactive stock pot. It is better to err on the side of larger rather than smaller as the mixture will boil over quickly if the pot is too small. Combine...
See the full directions on my site

Nutritions

Calories
160

Sodium
99mg
4% DV

Fat
7g
10% DV

Protein
2g
5% DV

Carbs
23g
7% DV

Fiber
0.6000000000000001g
2% DV