Belly Full · by Amy Flanigan★ 4.9 (22)
Red Pepper Jelly
NUTRITION · PER SERVING22M COOK
CAL 9%·PRO 0%
CARBS 45G100% OF CAL
0G FIBER44G ADDED1G INTRINSIC0G OTHER44G TOTAL SUGAR
FAT 0G1% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick red pepper jelly with a balance of sweet, tart, and spicy flavors. Serve it over cream cheese with crackers or use as a glaze for meat and vegetables.
condimentamerican⚙️ food processor🫕 dutch ovendairy freegluten freeveganvegetarian
View the full recipe on Belly Full →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 28- 2 1/2 cups chopped red bell peppers
- 1/4 cup chopped jalapeno peppers
- 6 1/2 cups granulated sugar
- 1 1/2 cups apple cider vinegar
- 1 (3 ounce) pouch liquid pectin
At a glance
PER SERVING · TIME 22M
CAL 9%·PRO 0%
CARBS 45G100% OF CAL
0G FIBER44G ADDED1G INTRINSIC0G OTHER44G TOTAL SUGAR
FAT 0G1% OF CAL
0G SAT0G 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
- 2m
- Sodium
- 1mg
- Total sugar
- 44g
- Added sugar
- 44g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 41mg
- Calcium
- 2mg
- Iron
- 0.10mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.