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    You are in: Home / Recipes / Three-Pepper Jelly Recipe
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    Three-Pepper Jelly

    Three-Pepper Jelly. Photo by Chef Roly-Poly

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    Chef Roly-Poly's Note:

    It was the end of the growing season and I had harvested all the chilis left in my garden. I had jalapeno, cayenne, banana and bell peppers and I decided to experiment a little. I was in for a big surprise. I gave some of my jelly to my niece and she entered it at the county fair and brought me a blue ribbon and a check. How cool is that ?

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    Units: US | Metric


    1. 1
      Sterilize jars per manufacturers instructions.
    2. 2
      Wash peppers and remove stems. Chop peppers in batches in your food-processor with equal parts of the vinegar. Process until chopped very fine.
    3. 3
      and place in a large bowl with a tight fitting lid. When all pepper are chopped and vinegar has ben used up, add the apple juice,stir and cover. Refrigerate for 24 hours.
    4. 4
      To make jelly: Strain juice through a jelly-bag or several layers of cheesecloth. Measure out exactly 4 cups of juice. If needed, add enough apple juice to make 4 cups.
    5. 5
      Place juice, salt and surejel in a large non reactive pan and bring to a full rolling boil that cannot be stirred down (stirring constantly). Add sugar and bring to a rolling boil that cannot be stirred down. Stirring constantly, boil for 2 minutes and remove from heat. Pour into hot sterilized jars, adjust caps and process for 10 minutes in a water bath canner.

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    Nutritional Facts for Three-Pepper Jelly

    Serving Size: 1 (2447 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 640.5
    Calories from Fat 5
    Total Fat 0.6 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 192.2 mg
    Total Carbohydrate 162.2 g
    Dietary Fiber 4.1 g
    Sugars 151.0 g
    Protein 2.1 g

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