Hot Red Pepper Jelly
- Number of Servings: 30
Ingredients
Directions
Red Pepper Jelly6 Red Peppers (Medium size)3 cups splenda or sugar substitute� cup cider vinegar1 � 2 tsp Tabasco ( use 2 for extra hot)1 pkg liquid pectin (I used powdered pectin and worked great)
Red Pepper Jelly
6 Red Peppers (Medium size)
3 cups sugar ssubstitute like splenda
� cup cider vinegar
1 � 2 tsp Tabasco ( use 2 for extra hot)
1 pkg liquid pectin (I used powdered pectin and worked great)
Yield
3 � 250 jars
6 � 125 jars
Core and seed pepper and place in food processor
Pulse until finally chopped and place in sieve or cheese cloth lined strainer
Press with back of spoon to all collect juices
When you have minimum 1 cup juice, discard solids
Over high heat stir into juice, splenda, vinegar and Tabasco. Stir and bring to boil then add pectin. Stir until returns to boil and stir for additional minute.
Pour into sterilized jars to within � to 5/16 from top.
Place on lids and leave overnight to set.
Will make 3-4 jars 250ml jars.
Number of Servings: 30
Recipe submitted by SparkPeople user SWIGHT3151.
6 Red Peppers (Medium size)
3 cups sugar ssubstitute like splenda
� cup cider vinegar
1 � 2 tsp Tabasco ( use 2 for extra hot)
1 pkg liquid pectin (I used powdered pectin and worked great)
Yield
3 � 250 jars
6 � 125 jars
Core and seed pepper and place in food processor
Pulse until finally chopped and place in sieve or cheese cloth lined strainer
Press with back of spoon to all collect juices
When you have minimum 1 cup juice, discard solids
Over high heat stir into juice, splenda, vinegar and Tabasco. Stir and bring to boil then add pectin. Stir until returns to boil and stir for additional minute.
Pour into sterilized jars to within � to 5/16 from top.
Place on lids and leave overnight to set.
Will make 3-4 jars 250ml jars.
Number of Servings: 30
Recipe submitted by SparkPeople user SWIGHT3151.
Nutritional Info Amount Per Serving
- Calories: 7.0
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 2.5 mg
- Total Carbs: 1.8 g
- Dietary Fiber: 0.5 g
- Protein: 0.2 g
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