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.
This recipe makes 3 cups of pepper jelly and it will keep in the refrigerator for up to 3 months. It also makes a great hostess or neighborly gift!" Stir together the peppers, sugar and vinegar in a saucepan over medium-high heat. Bring to a boil, stirring, until the sugar is dissolved. Stir in the pectin and cook for another 1 to 2 minutes.
A delicious low carb sugar-free raspberry jelly and the perfect low-sugar spread for low carb breads, low carb muffins and more! Put the lemon juice in a small measuring cup or ramekin and sprinkle the gelatin over. Add the raspberries, water, and Sukrin :1 to a small pot over medium heat.
It's sweet and spicy! The 3 cups of Truvia (0 calories) replaces 8 cups of sugar (6,144 calories). You can choose to use only jalapenos for a spicier jelly or add a couple bell peppers, color of your choosing to soften the spiciness." 2 (1 3/4 ounce) packages Sure-Jell (No sugar needed type in pink box) Wash and sterilize 12 - 8oz. canning jars.