Family Food on the Table · by Kathryn Doherty
Homemade Pepper Jelly
NUTRITION · PER SERVING50M COOK
CAL 52%·PRO 2%
CARBS 266G100% OF CAL
2G FIBER258G ADDED4G INTRINSIC2G OTHER262G TOTAL SUGAR
FAT 1G1% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A homemade pepper jelly with jalapeños that's sweet with a mild kick. It requires no canning and stores well in the fridge or freezer for use as a spread or appetizer accompaniment.
condimentamerican⚙️ food processor🥄 saucepan🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Family Food on the Table →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 3/4 cup red bell pepper (diced)
- 3/4 cup green bell pepper (diced)
- 1/3 cup jalapeños (seeds removed, diced)
- 2 3/4 cups granulated sugar
- 1/2 cup red wine vinegar
- 1 tablespoon fresh lime juice
- 6 tablespoons liquid pectin (such as Certo brand (1 3-ounce pouch))
At a glance
PER SERVING · TIME 50M
CAL 52%·PRO 2%
CARBS 266G100% OF CAL
2G FIBER258G ADDED4G INTRINSIC2G OTHER262G TOTAL SUGAR
FAT 1G1% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 8mg
- Total sugar
- 262g
- Added sugar
- 258g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 272mg
- Calcium
- 16mg
- Iron
- 0.71mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 8MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.