There is nothing in the world as good as fresh vegetables! One of my favorite things to make during the summer is pepper jelly. It’s amazing over the top of cream cheese for a quick, easy dip. When you pull it out during the summer time, you will be so glad you made a few jars! Before you leave, make sure you visit my newest sponsor. Melissa, from Adventures of Frugal Mom, has some awesome decorating and money saving tips for you. Check her out!
I chopped the peppers in the food processor. I didn’t worry whether or not the pieces were consistent in size. Are the colors not gorgeous?
I used a variety of red, yellow, orange, and green bell peppers. I mixed the hot peppers. I used whatever I could find in the garden.
The only other ingredients were water, vinegar, granulated stevia, and SURE-JELL No Sugar Added. Easy, peasy!
It made 4- 8 ounce jars. Easily, you could double the recipe.
The small jars would be precious in a basket with crackers and a crisp chardonnay for a hostess gift!
Delicious on a rice cake with queso flavored laughing cow cheese! A snack that weighs in under 80 calories!
Sugar Free Pepper Jelly
2 medium bell peppers, seeded (about 1-1/2 cups)
2 medium red peppers, seeded (about 1-1/2 cups)
10 large jalapeno peppers, seeded (about 1 cup)
3 cups of Stevia, granulated
1 box SURE-JELL For Less or No Sugar (in the pink box)
1/2 tsp. butter or margarine
Bring water to a simmer in a large pan. Add jars and lids to the water. Let stand until ready to use.
Place all peppers into the food processor and chop finely. Remember to wear gloves! The jalapenos sting your bare skin!
Place the peppers into a 8 qt. pot with the vinegar and water.
Mix 1/4 cup of the Stevia and the pectin with the pepper mixture. Mix well. Add the butter. The butter reduces the foaming.
Bring the mixture to a full rolling boil (a boil that doesn’t stop when you stir it) on high heat, stirring constantly. Take the mixture off of the heat and stir in the remaining 2-3/4 cups of Stevia until desolved. Return the mixture to a full rolling boil. Boil for 1 minute.
Remove from the heat.
Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Cover with lids and screw tightly. After the jars cool, check the tops to make sure they are sealed. If lids spring back, the jars may need refridgeration. I found that it took an entire day for the jelly to set. Even if it is on the loose side, it is fantastic mixed with cream cheese as a dip, or poured over chicken.