A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Red Pepper Jelly
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- #100523
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
4 medium fresh red bell peppers
4 medium fresh jalapeno peppers
1 cup white vinegar
5 cups sugar
6 ounces liquid fruit pectin
1 teaspoon red food coloring
directions
Seed and chop red peppers. Wearing latex gloves, seed and chop the jalapeno peppers. Do not put your hands near your eyes; the jalapeno seeds will burn them.
Put the red and jalapeno peppers and white vinegar into a blender and process until smooth.
Put the mixture in a 4- or 5-quart pot and stir in the sugar. Cook over medium heat until mixture boils. Boil for 10 minutes.
Remove from heat and stir in red food coloring and liquid fruit pectin. Return to heat and boil for one more minute. More food coloring will make the mixture bright red.
Fill sterilized jars with jelly and seal with tight-fitting lids. The jelly will store for a long time in a cool, dark place or a refrigerator.
Cover softened cream cheese with Red Pepper Jelly and serve on crackers.
added by
Sugarbug
nutrition data
58 calories, 0 grams fat, 15 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in fat.
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reviews & comments
September 14, 2013
Easy to make and got to use my homegrown jalopeno peppere.