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    You are in: Home / Low-cholesterol / Hot Pepper Jelly Recipe
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    Hot Pepper Jelly

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    Coraniaid's Note:

    Hot & sweet with pretty bits of pepper floating throughout. Sometimes one of the jars ends up a little runnier (but no less tasty) than the others. I'm new to canning so if I figure out how to fix it I'll post a comment here.

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    Ingredients:

    Serves: 48

    Yield:

    pints

    Units: US | Metric

    Directions:

    1. 1
      Sterilize 3 (pint) jars & lids according to the manufacturer's directions in a water canner.
    2. 2
      Finely chop all peppers until you have 5 cups worth. (Use gloves while chopping Habaneros).
    3. 3
      Place peppers into a saucepan over high heat & add apple cider vinegar and pectin. Stir constantly & bring to a full boil.
    4. 4
      Add sugar & continue stirring. Allow mixture to come back to a full boil & allow it to continue for 2 minutes (stirring all the while).
    5. 5
      Remove from heat & skim off foam (if necessary).
    6. 6
      Ladle into sterilized pint jars leaving 1/4" space at the top. Clean the jar edges & place lids on top, making sure bands are 'finger tight'.
    7. 7
      Add jars back to water canner and process in a boiling water bath for 5 minutes.

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    Nutritional Facts for Hot Pepper Jelly

    Serving Size: 1 (54 g)

    Servings Per Recipe: 48

    Amount Per Serving
    % Daily Value
    Calories 92.7
     
    Calories from Fat 0
    76%
    Total Fat 0.0 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 3.7 mg
    0%
    Total Carbohydrate 23.4 g
    7%
    Dietary Fiber 0.6 g
    2%
    Sugars 21.8 g
    87%
    Protein 0.2 g
    0%

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