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Pepper Jelly

Prep Time :
15 min
Bake Time :
Makes :
4 x 250 mL jelly.
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This recipe is:
Ingredients

Pepper Juice Infusion

2 cups chopped, stemmed and seeded red or green bell pepper (about 2 medium)

3 1/2 cups (875 mL) unsweetened apple or white grape juice

1 tsp (5 mL) crushed red pepper flakes (optional) or 1/2 tsp (2 mL)

 
Jelly

3 1/2 cups (875 mL) prepared pepper juice

1/4 cup (60 mL) lemon juice or white wine vinegar

1 pkg (49 g) BERNARDIN No Sugar Needed  Fruit Pectin

1 1/2 cups (375 mL) SPLENDA® No Calorie Sweetener, Granulated

Food colouring (optional)

Directions

Pepper Juice Infusion

In a blender or food processor puree peppers with 1/2 cup (125 mL) fruit juice. Combine pepper puree, remaining apple juice and red pepper flakes in a stainless steel saucepan. Bring to a full rolling boil, cover and remove from heat. Let steep (stand) about 30 minutes. Pour mixture into dampened Jelly Bag or cheese cloth-lined sieve suspended over a deep container. Let drip at least 1 hour to collect pepper infusion.

 
Jelly

Place required number of clean 250 mL mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.

Measure SPLENDA® Granulated and set aside.

Measure required quantity of pepper infusion into a large, deep stainless steel saucepan. Add lemon juice. Stir in BERNARDIN No Sugar Needed Fruit Pectin until dissolved.

Stirring frequently, bring mixture to a boil over high heat.

Gradually stir in SPLENDA® Granulated and return mixture to a full rolling boil that cannot be stirred down and boil 1 minute.

Remove from heat and add a few drops of food colouring, if needed or desired. Quickly ladle jelly into a hot jar to within 1/4 inch (0.5 cm) of top rim (headspace). Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining jelly.

Ensure that jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.  When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.

After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

Tip: For jelly with a hotter punch, prepare pepper juice infusion with a slightly increased quantity of crushed pepper flakes, or substitute 1 or 2 chopped, seeded jalapeňo peppers for a portion of the sweet peppers.

Note: This jelly is specially formulated to work with BERNARDIN No Sugar Needed Fruit Pectin . Do not substitute powdered or liquid pectin in this recipe as it will not gel properly.

 

Nutrition Information

Amount per Serving
Nutritional Information based on recipe made with unsweetened apple juice, lemon juice, optional crushed red pepper flakes and does not include food colouring.
 

Serving Size: 1 tbsp (15 mL)

Total Calories: 8

Calories from Fat: 0

Total Fat: 0 g

Saturated Fat: 0 g

Cholesterol: 0 mg

Sodium: 3 mg

Total Carbohydrates: 2 g

Fibre: 0 g

Sugars: 2 g

Protein: 0.1 g

 

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Last updated: 12 December 2013.