Tastes Better From Scratch · by Lauren Allen★ 5.0 (208)
Pepper Jelly
NUTRITION · PER SERVING40M COOK
CAL 32%·PRO 2%
CARBS 164G100% OF CAL
3G FIBER0G ADDED0G INTRINSIC0G OTHER161G TOTAL SUGAR
FAT 1G1% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sweet and spicy homemade pepper jelly made with bell peppers and jalapeños. Traditionally served over cream cheese with crackers.
condimentamerican⚙️ food processor♨️ grilldairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 6- 1 ½ cups finely diced bell pepper (, I use a combination of colors)
- 1 lb jalapeños (about 10) ((about 1 2/3 cup), remove seeds and veins from half for mild jelly, or leave them all, for hot jelly)
- 5 cups granulated sugar*
- 1 ¼ cups white or apple cider vinegar
- ¼ cup lime juice
- 1 teaspoon salt
- 3 ounces Certo liquid fruit pectin
At a glance
PER SERVING · TIME 40M
CAL 32%·PRO 2%
CARBS 164G100% OF CAL
3G FIBER0G ADDED0G INTRINSIC0G OTHER161G 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
- 20m
- Cook
- 20m
- Sodium
- 403mg
- Total sugar
- 161g
- Added sugar
- ≥156g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 242mg
- Calcium
- 19mg
- Iron
- 0.49mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 403MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.