Red Pepper Jelly Recipe

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Ingredients:

Serving

6 large red bell peppers, halved and seeded
12 red chilies, halved
2 1/3 cups red wine vinegar
2 3/4 lbs granulated sugar
9 oz liquid pectin

Directions:

Put the peppers and chiles in a blender or food processor and chop finely, pulsing the machine on and off.
Transfer the chopped peppers and chiles to a deep, heavy, non-reactive saucepan. Add the vinegar and bring to a boil. Boil for 5 minutes, then let drip through a cheesecloth overnight.
Pour the resulting liquid into the cleaned saucepan and add the sugar. Bring the mixture to a boil over a medium heat, stirring until the sugar has dissolved.
Add the pectin, increase the heat, and cook at a full, rolling boil for 2 minutes, then test for a set.
When the jelly has reached the setting point, laddle into small, sterilized jars and cover with vinegar-proof seals.
Label carefully to avoid the shock of chiles on your morning toast!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	890.83 Kcal (3730 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	22.04mg	1%
Potassium	460.39mg	10%
Total Carbs	222.72g	74%
Sugars	216.79g	867%
Dietary Fiber	4.13g	17%
Protein	1.8g	4%
Vitamin C	248.9mg	415%
Vitamin A	3mg	99%
Iron	51.2mg	285%
Calcium	26.2mg	3%

Amount Per 100 g
Calories	153.28 Kcal (642 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	3.79mg	1%
Potassium	79.22mg	10%
Total Carbs	38.32g	74%
Sugars	37.3g	867%
Dietary Fiber	0.71g	17%
Protein	0.31g	4%
Vitamin C	42.8mg	415%
Vitamin A	0.5mg	99%
Iron	8.8mg	285%
Calcium	4.5mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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