MYO Easy Pepper Jelly- Budget101 Discussion List

You can make this super hot...or mild. Use green bell pepper for green jelly;<SPAN class="640043813-02062008"> red for red...looks great at Christmas, when you serve jelly on top of blocks of<SPAN class="640043813-02062008"> cream cheese to spread on crackers. Pepper Jelly 1 box Sure-Jell

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  1. #1
    Liss
    Guest

    Default MYO Easy Pepper Jelly



    You can make this super hot...or mild. Use green bell pepper for green jelly;<SPAN class="640043813-02062008"> red for red...looks great at Christmas, when you serve jelly on top of blocks of<SPAN class="640043813-02062008"> cream cheese to spread on crackers.

    Pepper Jelly

    1 box Sure-Jell
    3/4 c. bell pepper, chopped
    1/8 to 3/4 c. chopped hot peppers<SPAN class="640043813-02062008"> (or green or red- See above note)
    3 med. onions, grated
    1/4 tsp. ground cloves
    1 tsp. cinnamon
    1 tsp. salt
    2 c. vinegar
    6 1/2 c. sugar

    Bring all ingredients to a hard boil, then add the sugar. Boil for 2 minutes.

    Makes 4-5 pints.

    NOTE:IMPORTANT: If you put in the 3/4 c. hot peppers, this<SPAN class="640043813-02062008"> will be super hot, hot, hot. It might be wise to start with just the 1/8 c. and<SPAN class="640043813-02062008"> see how it go<SPAN class="640043813-02062008">es.




  2. #2
    Jenza
    Guest

    Default MYO Easy Pepper Jelly


    I love Pepper Jelly. I buy a ton of it at my local farmers market and would love to make my own. I was wondering if you knew if you can make it with splenda instead of sugar? Thanks. Jen

    Liss <liss@budget101.com> wrote: You can make this super hot...or mild. Use green bell pepper for green jelly;<SPAN class="640043813-02062008"> red for red...looks great at Christmas, when you serve jelly on top of blocks of<SPAN class="640043813-02062008"> cream cheese to spread on
    crackers.

    Pepper Jelly

    1 box Sure-Jell
    3/4 c. bell pepper, chopped
    1/8 to 3/4 c. chopped hot peppers<SPAN class="640043813-02062008"> (or green or red- See above note)
    3 med. onions, grated
    1/4 tsp. ground cloves
    1 tsp. cinnamon
    1 tsp. salt
    2 c. vinegar
    6 1/2 c. sugar

    Bring all ingredients to a hard boil, then add the sugar. Boil for 2 minutes.
    Makes 4-5 pints. NOTE:IMPORTANT: If you put in the 3/4 c. hot peppers, this<SPAN class="640043813-02062008"> will be super hot, hot, hot. It might be wise to start with just the 1/8 c. and<SPAN class="640043813-02062008"> see how it go<SPAN class="640043813-02062008">es.



    &#32;



  3. #3
    Liss
    Guest

    Default MYO Easy Pepper Jelly



    <SPAN class="625171321-02062008">>>I love Pepper Jelly. I buy a ton of it at my local farmers market and would love to make my own. I was wondering if you knew if you can make it with splenda instead of sugar? Thanks. Jen<<
    <SPAN class="625171321-02062008">
    <SPAN class="625171321-02062008">Okay, you can make it with Splenda if you plan on using it right away.
    <SPAN class="625171321-02062008">
    <SPAN class="625171321-02062008">With proper canning techniques, SPLENDA(R) Granular can be successfully used in place of sugar. SPLENDA(R) Granular No Calorie Sweetener is heat stable and can be used as a sweetener in canning and in making jams and jellies-
    <SPAN class="625171321-02062008">
    <SPAN class="625171321-02062008"><SPAN class="109100821-02062008">However, it does not provide the preservative properties of sugar, so proper canning techniques are essential to avoid spoilage.
    <SPAN class="625171321-02062008"><SPAN class="109100821-02062008"><SPAN class="625171321-02062008">
    <SPAN class="625171321-02062008">Here is better explanation than I can offer:
    <SPAN class="625171321-02062008">
    <SPAN class="625171321-02062008">http://www.uga.edu/nchfp/questions/FAQ_general.html
    <SPAN class="625171321-02062008">
    <SPAN class="625171321-02062008">I checked the sure-Jell site but didnt find anything similar.
    <SPAN class="625171321-02062008">
    <SPAN class="625171321-02062008">You might want to call them directly to ask:
    <SPAN class="625171321-02062008">1-800-7-SPLENDA from Monday - Friday, 9:00am to 4:30 pm EST.
    <SPAN class="625171321-02062008">
    <SPAN class="625171321-02062008">I checked on the Ball Canning site as well, just to see, but cant find anything on Splenda (or how long it will last), etc.
    <SPAN class="625171321-02062008">
    <SPAN class="625171321-02062008">Sorry, no experience with this one!
    <SPAN class="625171321-02062008">
    <SPAN class="625171321-02062008">Liss
    <SPAN class="625171321-02062008">
    <SPAN class="625171321-02062008">



 

 

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