Pepper Jelly
Ingrédients
- 1 1/2 c. minced green pepper
- 1/2 c. minced hot green pepper
- 7 1/2 c. sugar
- 1 1/2 c. (5% acid strength) white vinegar
- 2 (3 oz.) pkg. liquid fruit pectin
Advertisement
Nutrition
Les valeurs sont indicatives, correspondantes de la base de données alimentaire Open Food Facts. par 100 g
- 333kcalCalories
- 0.0gProtéines
- 0.0gGras
- 77.78gGlucides
- 66.67gSucres
- 69.44gSel
Instructions
1. Combine all ingredients, except fruit pectin, in a Dutch oven; bring to a boil.
2. Boil for 6 minutes, stirring frequently.
3. Stir in fruit pectin; continue boiling for 3 additional minutes, stirring frequently.
4. Remove from heat and skim off foam with a metal spoon.
5. Quickly pour jelly into sterilized jars, leaving 1/2-inch headspace.
6. Cover at once with a 1/8-inch layer of paraffin.
7. Cover with lids.
8. Yield: 3 1/2 cups.
Advertisement
