Fruity Pepper Preserve

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Fruity Pepper Preserve
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr
Ready in
Calories:
3
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie3 kcal(0 %)
Protein0 g(0 %)
Fat0 g(0 %)
Carbohydrates0.71 g(0 %)
Sugar added0.61 g(2 %)
Roughage0.01 g(0 %)
Vitamin A0.07 mg(9 %)
Vitamin D0 μg(0 %)
Vitamin E0 mg(0 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0 mg(0 %)
Niacin0 mg(0 %)
Vitamin B₆0 mg(0 %)
Folate0.02 μg(0 %)
Pantothenic acid0 mg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C0.17 mg(0 %)
Potassium0.4 mg(0 %)
Calcium0.03 mg(0 %)
Magnesium0.02 mg(0 %)
Iron0 mg(0 %)
Iodine0 μg(0 %)
Zinc0 mg(0 %)
Saturated fatty acids0 g
Cholesterol0 mg

Ingredients

for
1800
Ingredients
12 ounces chopped, red Bell pepper (seeds removed)
5 ½ cups sugar
1 cup white wine vinegar
cup lemon juice
6 ounces fruit Pectin
How healthy are the main ingredients?
sugar
Product recommendation
Wash the jars and lids in hot soapy water, rinse well and put in a low oven to dry and become warm. Use vinegar-proof lids, e. g. glass or lined with plastic.

Preparation steps

1.
Put the peppers in a blender or food processor and blend to a pulp.
2.
Put the pepper pulp and juice, lemon juice, sugar and vinegar in a pan over a low heat until the sugar has dissolve.
3.
Increase the heat and bring to a boil, stirring constantly. or it will stick. Remove from the heat and leave to stand for 15 minutes.
4.
Return to the heat, and bring to a boil. Cook for 2 minutes, stirring. Remove from the heat.
5.
Stir in the pectin and skim off the foam. Simmer gently for 5 minutes, stirring occasionally.
6.
Put into warm sterilised jars and seal tightly. Leave to stand for 2 weeks before using.