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Hello Amanda!: "First time making a pepper jelly and using liquid…" Read More
7Ingredients
50Minutes
35Calories
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Ingredients
US|METRIC
128 SERVINGS
- 1 red bell pepper
- 8 jalapenos
- 1/2 pineapple (medium, about 1 1/2 cup chopped)
- 1 1/2 cups white vinegar
- 1/2 tsp. salt
- 5 cups granulated sugar
- 85 mL pectin (pouch liquid fruit, 3 oz pouch)
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NutritionView More
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35Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories35Calories from Fat┅ |
| % DAILY VALUE |
| Total Fat0g0% |
| Saturated Fat |
| Trans Fat |
| Cholesterol |
| Sodium10mg0% |
| Potassium10mg0% |
| Protein0g |
| Calories from Fat┅ |
| % DAILY VALUE |
| Total Carbohydrate8g3% |
| Dietary Fiber0g0% |
| Sugars8g |
| Vitamin A2% |
| Vitamin C6% |
| Calcium0% |
| Iron0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Hello Amanda! 4 years ago
First time making a pepper jelly and using liquid pectin. I followed recipe exactly and it turned out great! My jalapeños were kind of on the small side though so I compensated by using 10-11 instead of the 8 to make up for their small size. I left seeds in about 4-5 of them. I thought it just a tad too hot on its own but on something it’s really good! I love it on pulled pork and salmon. And if you are using it with a recipe with cream cheese it mellows out the hot and tastes divine! And I know I can always use less jalapeño seeds in future batches to take away a little of that heat if I choose. It looks really pretty too with the red, green, and yellow specks in it! Easy recipe to follow and I’m very happy how it turned out! Everyone I’ve given a jar too loves it. Highly recommend!