Sugar Free Jalapeno Jelly With Truvia Recipe - Food.com . 2 days ago food.com Show details . Wash and sterilize 12 - 8oz. canning jars. The 12 lids (not the 12 rings) should be place in a …
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A jalapeño jelly with more peppers, a jam-like consistency and sweetened only with honey to use as a condiment, meat glaze, and appetizer with cream cheese on crackers. Wash 7 to 8 half-pint (8-ounce) jars and keep warm until needed. Wash lids and rings in soapy water and set aside.
Refrigerate jalapeño jelly and enjoy within 10 days, or freeze for up to 4 months. To Can Pepper Jelly: Pour jelly into sterilized jars. Wipe the rims of the jars clean and secure with rings and new lids that have been washed in warm soapy water. Process in a water bath canner for 10 minutes (or longer for high altitude—see notes above).
7 jalapeño peppers, finely chopped (remove seeds from 4 of the peppers, leave seeds for remaining 3) In a medium sized saucepan, combine jalapeño peppers, vinegar, xylitol, stevia drops, butter and bell pepper. Heat over high heat until it comes to a boil. Allow to boil for 1-2 minutes.
Instead of jalapeños, feel free to use other types of chili peppers in this jelly. Also, try a variety of colors: Try red, yellow, or orange chilis, according to your preferred level of heat. You can also make this jelly milder by replacing part of the jalapeños with green bell pepper (e.g. 5 jalapeños to 1 medium green bell pepper).