Low Carb Pepper Jelly
Low Carb Pepper Jelly
Ingredients:
Directions:
Wash and sterilize 12 8oz. canning jars and lids. Rinse jalapeños and remove stems. Finely chop jalapeño and bell peppers in a food processor, a few at a time. In a large pan, add chopped jalapeños, red, and green peppers. Bring to a simmer, and stir in 2 pkgs. Sure-Jell to the peppers. Turn heat to med/high and bring to a full rolling boil and boil for exactly one minute. Remove from heat and stir in sweetener. Use a ladle and fill hot sterilized jars with the jelly. Allow about ½” of air space. Wipe top of rim with clean damp paper towel to remove any drips. Place lids on top of the jars and screw ring to fingertip tightness.
Fill a canning kettle with water, and bring water to a boil. Gently lower jars into water making sure the water covers the jars by at least 1". Bring water to a full boil. Reduce heat to a gentle boil, cover, and process for 5 minutes. When processed, carefully remove jars from water and let cool undisturbed for 24 hours. To check the seal, press down on lid. If it flexes, it is not sealed but the jar can be placed in the refrigerator until ready to use.
To serve, stir to soften, pour over an 8 oz softened block of cream cheese then spread on thin jicama or cucumber slices. You can also mix the jelly with cream cheese until coarsely mixed and serve as a dip or spread.
Ingredients:
- 8 cups finely chopped fresh jalapenos
- 1 green bell pepper
- 1 red bell pepper
- 1 3⁄4 cups raw apple cider vinegar
- 2 (1 3/4 ounce) packages No Sugar Needed Sure-Jell
- 3 cups Swerve sweetener
Directions:
Wash and sterilize 12 8oz. canning jars and lids. Rinse jalapeños and remove stems. Finely chop jalapeño and bell peppers in a food processor, a few at a time. In a large pan, add chopped jalapeños, red, and green peppers. Bring to a simmer, and stir in 2 pkgs. Sure-Jell to the peppers. Turn heat to med/high and bring to a full rolling boil and boil for exactly one minute. Remove from heat and stir in sweetener. Use a ladle and fill hot sterilized jars with the jelly. Allow about ½” of air space. Wipe top of rim with clean damp paper towel to remove any drips. Place lids on top of the jars and screw ring to fingertip tightness.
Fill a canning kettle with water, and bring water to a boil. Gently lower jars into water making sure the water covers the jars by at least 1". Bring water to a full boil. Reduce heat to a gentle boil, cover, and process for 5 minutes. When processed, carefully remove jars from water and let cool undisturbed for 24 hours. To check the seal, press down on lid. If it flexes, it is not sealed but the jar can be placed in the refrigerator until ready to use.
To serve, stir to soften, pour over an 8 oz softened block of cream cheese then spread on thin jicama or cucumber slices. You can also mix the jelly with cream cheese until coarsely mixed and serve as a dip or spread.
Comments
Post a Comment