Sweet Pepper Jelly
If you have about 45 minutes to spend in the kitchen, Sweet Pepper Jelly might be an awesome gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe to try. For 11 cents per serving, this recipe covers 0% of your daily requirements of vitamins and minerals. One serving contains 86 calories, 0g of protein, and 0g of fat. This recipe serves 60. A mixture of green bell pepper, white sugar, red bell pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. 98 people found this recipe to be tasty and satisfying. It is brought to you by I Wash You Dry. It works well as a hor d'oeuvre. All things considered, we decided this recipe deserves a spoonacular score of 2%. This score is improvable. Similar recipes include Sweet And Spicy Pepper Jelly, Sweet Red Pepper Jelly, and Sweet ‘n Spicy Pepper Jelly Vinaigrette.
Servings: 60
Ingredients:
3/4 cup finely chopped green bell pepper
2 packets liquid pectin (6 tablespoons)
3/4 cup finely chopped red bell pepper
6 1/2 cups white sugar
1 1/2 cup white vinegar.jpg)
3 Pint Sized canning jars - sterilized (or 6-7 Half Pint Sized canning jars)
Equipment:
sauce pan
ladle
pot
Cooking instruction summary:
Combine the first 4 ingredients in a large stainless steel sauce pan (make sure to use one with high sides because it will rise and you don't want it to boil over). Bring mixture to a boil, and boil for 6 minutes, stirring constantly. Add the pectin and continue boiling and stirring for an additional 3 minutes. Remove from heat and skim off (and discard) and foam on top with a spoon. Ladle the jelly into the prepared jars. Wipe off the rims and apply the lids. Place the jars in a large pot of water and bring to a boil for 5-10 minutes. Carefully remove from water and let cool. Jars can be stored at room temperature. Once opened, store in refrigerator.
Step by step:
1. Combine the first 4 ingredients in a large stainless steel sauce pan (make sure to use one with high sides because it will rise and you don't want it to boil over). Bring mixture to a boil, and boil for 6 minutes, stirring constantly.
2. Add the pectin and continue boiling and stirring for an additional 3 minutes.
3. Remove from heat and skim off (and discard) and foam on top with a spoon. Ladle the jelly into the prepared jars. Wipe off the rims and apply the lids.
4. Place the jars in a large pot of water and bring to a boil for 5-10 minutes. Carefully remove from water and let cool. Jars can be stored at room temperature. Once opened, store in refrigerator.
Nutrition Information:
covered percent of daily need
