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Red And Green Hot Pepper Jelly

Submitted by: Mary on 04/17/2005
1756 views
2.68 avg rating
213 votes
 
 
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Ingredients

1 C Chopped red bell pepper
1/2 C Chopped jalapeno pepper
5 C Splenda

1-1/2 C Apple cider vinegar
1 (6 fluid ounce) container liquid pectin

Directions

Remove stems, veins and some of the seeds of the bell and jalapeno peppers.



Mince peppers in a food processor.



In a 5-quart pot over high heat, combine bell peppers, jalapenos, splenda and vinegar. Bring to a rolling boil; boil for 3 minutes. Remove from heat and cool for 5 minutes.



Stirring constantly, add the pectin and let mixture continue to cool for 2 minutes more. Now stir for 1 minute. Pour into hot, sterilized jars and top with sterilized lids. Secure lids with bands and allow jars to cool slowly, creating a vacuum seal.

Servings

36

Calories

3.3

Time to prepare

30 minutes

Difficulty

Easy
 

Comments

Spread cream cheese on a slice of toast, top with jelly, cut into quarters and serve as appetizers.
 
 
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