A friend of mine brought some pepper jelly to the house on her charcuterie platter, and I was hooked. I remember my mom always having pepper jelly in the fridge and thinking it was the grossest thing ever. Boy, was I wrong. This stuff is amazing.
My friend was kind enough to share the recipe. I made the full sugar version, and since it was so good I decided to give a low sugar version a try. It worked, and it has since been approved by my husband.
Peppers (your choice); I used a mix of Banana, Pimento, and Chile (if you want a spicer version add a few Jalapeños), 7 cups, chopped
Stevia, 6 cups
Erythritol, 2 cup
Sugar, 2 cup
Apple Cider Vinegar, 2 cups
Butter, 1 tsp.
Sure-Jell Low Sugar, 2 boxes
1. Chop peppers. If chopping them by hand make sure that you wear gloves, or you can chop them in a food processor; make sure that you do not make the pieces too small if using the food processor. I chopped my peppers the night before I was planning on using them so that some of their liquid would drain off. It is hard to know how many peppers you will need to get 7 cups of them chopped, so make sure you buy extra.
2. In a large pot add the chopped peppers, apple cider vinegar, Low Sugar Sure-Jell, and butter.
3. Bring to a rolling boil; stir constantly.
4. After it has come to a boil add in the Stevia, Erythritol, and sugar.
5. Return to a full boil and then boil for one minute. Stir continuously.
6. Pour the jelly into sterilized canning jars (If you are new to the canning process see this POST for help starting at #5) and place in the pressure canner with 10 lbs pressure for 10 minutes.
7. Enjoy! This is great over cream cheese and served with crackers; unfortunately both of my kids enjoy this so I will be making another batch this weekend.
Nutrition information for 1Tbs.:
Fat 0 g.
Cholesterol 0 g.
Sodium .5 mg.
Total Carbs 2.8 g.
Fiber .2 g.
Sugars 2.6 g.
Protein .1 g.