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Recipe
Green Pepper Jelly Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2191g | |
| Calories 4848 | |
| Calories from Fat 12 | 0% |
| Total Fat 1.44g | 2% |
| Saturated Fat 0.51g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1197mg | 50% |
| Potassium 1594mg | 46% |
| Total Carbs 1240.23g | 331% |
| Dietary Fiber 14.3g | 48% |
| Sugars 1219.02g | 813% |
| Protein 7.17g | 11% |
Ingredients Convert Measures
- 6 large green peppers
- 1-1/2 c. vinegar, divided
- 1 teaspoon crushed red pepper
- 6 c. sugar
- 1/2 teaspoon salt
- 2 (3 ounce.) Packages liquid fruit pectin
Directions
- Seed peppers and chop coarsely. Place half of peppers and 3/4 c. vinegar in blender and process on high till smooth. Repeat with remaining pepper and vinegar. Combine pureed peppers, red pepper, sugar and salt in a large Dutch oven. Bring to boil and add in pectin. Cook, stirring often, for 45 min or possibly till mix sheets from a metal spoon.
- Quickly pour jelly into sterilized jars, leaving 1/2 inch headspace. Cover with 1/8 inch layer of paraffin. Cover with metal lids and bands. Makes 6-7 half pints. Serve with cream cheese and crackers.
