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PEPPER JELLY
Administrator, Friday 20 June 2014 - 06:48:02


Excellent on sliced roast, hamburger steaks, sliced turkey and ham. Also served over a block of softened cream cheese with crackers as an appetizer.
 
1/4 cup jalapeño peppers, seeded3/4 cups green bell pepper, ground
6 1/2 cups sugar6 oz pectin, bottled
1 1/2 cups apple cider vinegar 

TIP: Be careful with the jalapeño peppers. Protect your hands with gloves and work under running water when possible.

Wash peppers and remove seeds. Grind.
Place sugar in Dutch oven; add vinegar and stir. Add ground peppers and bring to a rolling boil. Remove from heat. Stir for 5 minutes.
Skim off the top. Stir in Certo. Pour into Jars and seal.
 
Serving size: Entire recipe (85.6 ounces).Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories5200.84
Calories From Fat (0%)3.4
% Daily Value
Total Fat 0.4g<1%
Saturated Fat 0.09g<1%
Cholesterol 0mg0%
Sodium 1511.93mg63%
Potassium 564.48mg16%
Total Carbohydrates 1321.85g441%
Fiber 14.67g59%
Sugar 1303.66g 
Protein 1.25g3%

 

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