Red (or green) pepper jelly

1 Servings

Ingredients

Quantity Ingredient
2½ cup Granulated sugar
1 cup Finely chopped sweet pepper
¾ cup Vinegar
3 ounces Liquid pectin (85 ml pouch)

Directions

In large saucepan, combine sugar, pepper and vinegar; stir and bring to full boil. Boil over medium heat for 15 min, skimming off foam.

Remove from heat, blend in pectin and stir for 2 min.

Pour into sterilized jars leaving ¼ inch headspace. Seal and cover with lids. Store in cool, dry place. Makes about 3 cups.

Per 1 tbsp serving 40 calories, 0 fat 0 chol, 2 mg sodium, 0 protein, 10 g carbohydrate 1 fruit & veg. choice Source: The Lighthearted Cookbook by Anne Lindsay, Cdn. Heart Foundation Shared by Elizabeth Rodier 6/93

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