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Nutrition Facts
Serving Size 1 small jelly jars. 286g Recipe makes 6 small jelly jars.) The following items or measurements are not included below: 1 bottle liquid pectin
Calories 732
Calories from Fat 1		(0%)
Amount Per Serving		%DV
	Total Fat 0.2g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1mg		0%
Potassium 126mg		3%
Total Carbohydrate 187.5g		62%
	Dietary Fiber 1.1g	4%
	Sugars 185.6g
Protein 0.5g		1%
how is this calculated?

Red Pepper Jelly

Recipe #55830 | 30 min | 10 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: L. Duch
Mar 7, 2003

I came across this on the internet(don't remember which site). This is delicious served on top of a softened block of cream cheese and eaten with cracker.

6 small jelly jars. (change servings and units)

Ingredients

2 cups ground sweet red peppers (about 3 large peppers)
5 1/2 cups sugar
1 cup distilled vinegar
1/3 cup lemon juice
1 bottle liquid pectin

Directions

1
Place red peppers, sugar and vinegar in kettle; heat rapidly to boiling, stirring continuously.
2
Remove from heat, let stand 15 minutes.
3
Reheat to boiling, add lemon juice.
4
Let it come to a boil, then add the pectin.
5
Boil for 5 minutes, stirring constantly.
6
Bottle as any jelly.

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Featured Reviews for This Recipe

From: Chef #943797

On Sep 3, 2008

This jelly is wonderfulllll!! The only thing different that I did was to add 1 1/2 tsp of cayenne red pepper. Everyone that has tried it loves it.

0 people found this review helpful

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From: Junior il paesano di New York

On Jan 28, 2008

This was very good, I made it to use in a baked brie and it was excellent. Great with cheese and on crackers. I only used 5 cups on sugar and next time I make it I'll try it with a little less. The sweet flavor of the peppers is plenty enough. Very very good. Make sure you do this in a pretty large pot though, I used my 6 quart pot and it wasn't enough when I boiled it the second time!

1 person found this review helpful

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From: Chef #230430

On Oct 3, 2005

Everyone loves this recipe and it is so easy to make! We don't have bottles of liquid pectin but I used one of the packages (here it comes 2 to a box - but I just used one for the recipe and it turned out great).

9 people found this review helpful

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From: Ottawa-J

On Jun 21, 2008

Love this recipe as it is very similar to one I have from my grandmother. I often use both red and green sweet peppers finely chopped which makes it very festive in appearance. The one major difference between the two recipes is that mine uses Cider vinegar which really gives it a very unique taste.

2 people found this review helpful

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Read all 11 reviews