Hot Pepper Jelly

This year Last year (as a new year has just begun) some of my Christmas gifts to friends & family were small jars of this delightful treat. I made them with a good friend, Kimberle, & found it easier to make than jam 🙂

This is so delicious to have with crackers & cheese, warmed up & served with meatballs or poured over chicken

Serves: 10 cups                    Calories: 42 (per tbsp.)

  • 1 lb Sweet Bell Peppers – seeded & roughly chopped
  • 1 1/2 cup Cider Vinegar
  • 1 package Pectin
  • 1/4 lb Jalapeno Peppers – 1/2 seeds removed & roughly chopped
  • 1/2 cup Lemon Juice
  • 6 1/3 cup Sugar

Blend peppers & vinegar 1/3 at a time in a blender until almost smooth

Put in a large pot with lemon juice & add the pectin

Bring to a boil for 5 minutes

Add sugar & bring to a boil again for 2 minutes

Pour into hot, sterilized jars & seal

Kimberle's Hot Pepper Jelly


About intheiversonkitchen

My husband, James & I have been married since 2007 & have 4 little ones, Rhys, Anwyn, Llewelyn & Aled. I love to cook & love to try new dishes, so decided to share with the world what happens in my kitchen & in other areas of my home. I hope you enjoy! Please feel free to make comments or suggestions, I welcome them all!
This entry was posted in Appetizers, Condiments, Gluten-Free, Quick & Easy, Under 400 Calories and tagged , , , , , , , . Bookmark the permalink.

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