Hot Pepper Pomegranate Jelly
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 large sweet red pepper, minced2 hot cherry (or jalapeño) peppers, seeded and minced2 Thai chiles, seeded and minced¼ cup water⅓ cup white wine vinegar¾ cup 100% pure pomegranate juice1 ½ cups sugar2 (1g) packets stevia1 pkg no-sugar needed pectin
Combine peppers, water and vinegar in a small pot and bring to a boil.
Cover, reduce heat and boil gently for 15 minutes. Strain through a jelly bag or piece of muslin in a strainer, discarding solids.
Place strained liquid, pomegranate juice, sugar and stevia in a clean saucepan and bring to a boil, stirring constantly.
Stir in pectin, return to a full boil and boil hard for 1 minute, stirring constantly. Remove from heat and skim off any foam.
Ladle mixture into clean canning jars and process in a boiling-water canner for 10 minutes.
Serving Size: Makes 3 cups, 24 (2-tbsp) servings
Number of Servings: 24
Recipe submitted by SparkPeople user JO_JO_BA.
Cover, reduce heat and boil gently for 15 minutes. Strain through a jelly bag or piece of muslin in a strainer, discarding solids.
Place strained liquid, pomegranate juice, sugar and stevia in a clean saucepan and bring to a boil, stirring constantly.
Stir in pectin, return to a full boil and boil hard for 1 minute, stirring constantly. Remove from heat and skim off any foam.
Ladle mixture into clean canning jars and process in a boiling-water canner for 10 minutes.
Serving Size: Makes 3 cups, 24 (2-tbsp) servings
Number of Servings: 24
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 53.0
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 0.2 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 0.0 g
- Protein: 0.0 g
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