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Nutrition Facts
Serving Size 1 8 oz. jars 257g Recipe makes 6 8 oz. jars)
Calories 254
Calories from Fat 4		(1%)
Amount Per Serving		%DV
	Total Fat 0.5g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 393mg		16%
Potassium 376mg		10%
Total Carbohydrate 62.7g		20%
	Dietary Fiber 3.3g	13%
	Sugars 57.0g
Protein 1.6g		3%
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Sweet Red Pepper Relish/Spread

Recipe #179042 | 1½ hours | 30 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: cookiedog
Jul 24, 2006

This is a favorite appetizer at every family function. It is especially well received with cocktails! It is similar to pepper jelly, but you do not need pectin. We usually serve it with crackers spread with a little cream cheese and a dollop of this sweet spread on top. This is great to have on hand when you have unexpected company or to give as a hostess gift. (yield is aproximate)

6 8 oz. jars (change servings and units)

Ingredients

6 large red bell peppers
1 1/2 cups granulated sugar
1 cup apple cider vinegar
2 tablespoons cornstarch
1 teaspoon salt

Directions

1
Clean and remove seeds and finely chop peppers. (This can be done by hand or with a food processor).
2
Combine all ingredients in a medium saucepan and simmer, uncovered for 45-60 minutes - stirring occasionally until thickened.
3
It can be canned or you can store it in the fridge for several weeks.

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Featured Reviews for This Recipe

From: omeomy #2

On Apr 27, 2007

There is a reason folks have been making Pepper JELLY for over 100 years (well, in New Orleans they have); straining it eliminates the skin particles. This recipe has quite good flavor but those tiny pieces of pepper skin are annoying in that they stick to teeth. Two friends who sampled this looked like they had bleeding gums. Will NOT make again.

0 people found this review helpful

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From: Mirj

On Feb 14, 2007

Oh boy, this is yummy stuff! I had originally tagged this in the Games forum but someone beat me to it. I wasn't going to let that stop me from making this recipe! I pulsed the peppers in the food processor. I also added just a bit of cayenne pepper, we like our pepper spreads with some kick to it. I made this in the early evening and around 10 PM it had sat in the fridge long enough to be cold, and had this on top of some toast spread with cream cheese. We're planning on serving it this Friday night for our Sabbath dinner, dolloped over hummous. Thanks for posting, this stuff is good!

5 people found this review helpful

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From: Sydney Mike

On Feb 16, 2007

Just made this for a group gathering I'm having in a day or so, & it is gonna be an OUTSTANDING spread for finger food! I've never before used the red bells for anything other than a fresh salad, but this recipe takes them to a whole other level!! Thanks for sharing it!

3 people found this review helpful

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