Sweet Red Pepper Jam Recipe

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Sweet Red Pepper Jam
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Ingredients
8
Count
Nutrition
3825
Calories
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Ingredients:

  • canning instructions
  • 2 1/4 lb red bell peppers (about 5)
  • 1 1/2 cups cider vinegar
  • 1/2 cup lemon juice
  • 1 1/2 tsp chili powder
  • 1 box (1 3/4 to 2 oz.) dry mcp or sure-jell pectin, or 2 boxes (1 3/4 oz. each) dry ball fruit jell pectin
  • 7 1/2 cups sugar

Directions:

  1. Follow steps 1 through 4 of Canning Instructions, using five pint-size jars.
  2. Meanwhile, stem, seed, and finely chop bell peppers; you should have 4 1/2 cups.
  3. In an 8- to 10-quart pan, combine bell peppers, vinegar, lemon juice, chili powder, butter, and pectin. Bring to a rolling boil over high heat, stirring often. Stir in sugar; when mixture returns to a boil, stir for exactly4 minutes if using MCP pectin (1 minute if using Sure-Jell or Ball Fruit Jell). Remove from heat immediately.
  4. Skim and discard any foam from jam, and stir occasionally for 5 minutes to distribute peppers evenly.
  5. Follow steps 5 through 11 of Canning Instructions, leaving 1/4 inch of headspace in each jar and processing jars for 5 minutes (see Notes). For best flavor, let jars stand at least 2 weeks before opening.
  6. Sunset's Canning Tips:
  7. Add butter to jams and jellies to prevent foam from forming during cooking. If you omit the butter, skim off the foam before ladling jam or jelly into jars. The recipe will yield about 1/4 cup less.
  8. Measure all the sugar into a bowl before beginning the recipe. Many canning recipes call for a large volume of sugar to be added when a mixture is already boiling; measuring ahead simplifies this step and prevents mistakes.
  9. Use a ruler to measure volume. Some recipes call for a mixture to be reduced by a certain amount. To ascertain this easily, insert a clean, wood ruler into the pan before cooking and measure how far up the mixture comes. Then cook as directed until it has reduced by the percentage specified. For example, if uncooked mixture measures 4 inches in pan and recipe says to reduce by half, cook it down to 2 inches.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3825.37 Kcal (16016 kJ)
Calories from fat 22.34 Kcal
% Daily Value*
Total Fat 2.48g 4%
Cholesterol 5.08mg 2%
Sodium 134.44mg 6%
Potassium 1382.84mg 29%
Total Carbs 954.97g 318%
Sugars 916.55g 3666%
Dietary Fiber 11.62g 46%
Protein 0.55g 1%
Vitamin C 863.9mg 1440%
Vitamin A 20.5mg 682%
Iron 347.6mg 1931%
Calcium 96.2mg 10%
Amount Per 100 g
Calories 158.91 Kcal (665 kJ)
Calories from fat 0.93 Kcal
% Daily Value*
Total Fat 0.1g 4%
Cholesterol 0.21mg 2%
Sodium 5.58mg 6%
Potassium 57.44mg 29%
Total Carbs 39.67g 318%
Sugars 38.07g 3666%
Dietary Fiber 0.48g 46%
Protein 0.02g 1%
Vitamin C 35.9mg 1440%
Vitamin A 0.9mg 682%
Iron 14.4mg 1931%
Calcium 4mg 10%

* 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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Recipe Tags

Weightwatchers Points

  • 75.9
    Points
  • 103
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • very low sodium,
  • cholesterol free

Bad Points

  • High in Sugar

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