Peppery Papaya Jelly

There are so many ways to use this sweet and spicy pepper jelly! Try spreading it on sandwiches, serve it alongside tacos, or using it as a glaze for ham or roasted pork.

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  • Serving Size: 1 tablespoon
  • Makes: 5 half-pint jars
  • Prep: 35 mins
  • Process: 5 mins

Peppery Papaya Jelly

Directions

  1. Halve papayas; scoop out and discard seeds. Peel and cut up papayas; place pieces in a food processor. Cover and process until smooth.
  2. Transfer pureed payaya to a medium heavy saucepan. Add vinegar and both chile peppers. Bring to boiling, stirring constantly. Reduce heat; simmer, covered, 5 minutes, stirring occasionally. Strain mixture through a sieve, pressing with the back of a spoon to remove all the liquid; discard pulp. Measure 3 cups liquid.
  3. In a 6-quart heavy pot combine the 3 cups liquid and the sugar. Bring to boiling over medium heat, stirring to dissolve sugar. Quickly stir in pectin. Bring to a full rolling boil, stirring constantly. Boil hard 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
  4. Ladle hot jelly into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.
  5. Process filled jars in a boiling-water canner 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
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Nutrition Facts (Peppery Papaya Jelly)

  • Per serving:
  • 48 kcal ,
  • 0 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 0 mg chol. ,
  • 1 mg sodium ,
  • 12 g carb. ,
  • 0 g fiber ,
  • 12 g sugar ,
  • 0 g pro.

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