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About 8 (1-cup) containers or 128 servings, 1 Tbsp. each
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To get exact level cup measures of sugar, spoon into dry metal or plastic measuring cup, then level by scraping excess sugar from top of cup with a straight-edged knife.
Protect hands with rubber gloves while preparing peppers. To finely chop peppers, place in blender or food processor; cover. Use on/off pulses to evenly chop. (Do not process until pureed.)
Every once in a while, you may find that your jam does not set the way you expected. If your efforts resulted in a runny batch, try our Remake Directions to improve your finished jam. If your jam still doesn't set, you can always use it as a glaze or syrup.
Use this fat-free, lower sugar jelly in place of a fat-based spread on your toast or bagel.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
It was very good, not for the kids though. I making it once a week, maybe to watery though.
Recipe has too much liquid to jell properly. Need to reduce total liquid (water, vinegar, pectin-water mixture) to no more than 1 1/4 to 1 1/2 cups. I made excellent batch (regular, not low-sugar) with 1 cup cider vinegar and 1/4 cup pectin-water mixture, but may be too acid for everyone.