Hot Pepper Relish

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 96
  • Amount Per Serving
  • Calories: 26.3
  • Total Fat: 0.0 g
  • Cholesterol: 0.1 mg
  • Sodium: 0.1 mg
  • Total Carbs: 6.7 g
  • Dietary Fiber: 0.1 g
  • Protein: 0.1 g

View full nutritional breakdown of Hot Pepper Relish calories by ingredient
Report Inappropriate Recipe

Submitted by: EROSE1311

Number of Servings: 96



    medium green peppers, seeded, finely chopped (about 3 cups


    large jalapeņo peppers, seeded, finely chopped (about 1 cup)


    cup cider vinegar


    cup water


    cups sugar, measured into separate bowl, divided


    box SURE-JELL For Less or No Sugar Needed Recipes Premium Fruit Pectin


    tsp. butter or margarine


The recipe is Kraft recipe website.


BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

PLACE red, green and jalapeno peppers, vinegar and water in 6- or 8-qt. saucepot.

MIX 1/4 cup of the sugar (from the measured amount in bowl) and pectin. Add to pepper mixture in saucepot; mix well. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 2-3/4 cups sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Serving Size: 1 tablespoon

Number of Servings: 96

Recipe submitted by SparkPeople user EROSE1311.

TAGS:  Snacks |

Rate This Recipe