Hot Pepper Toasted Pecan Jelly – a delicious recipe with water, hot pepper, lemon juice, sugar, liquid pectin, red food coloring. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
To toast the pecans:
2
Place a single layer on a baking sheet and bake at 300 degrees for 10 minutes. Stir often. Toasted pecans should be light brown and crisp.
3
To make the jelly:
4
In a large saucepan, combine water, hot pepper sauce, lemon juice, and sugar.
5
Bring mixture boil, stir constantly.
6
Add pectin and a few drops of food coloring.
7
Let mixture come to a full rolling boil and continue boiling for 30 seconds.
8
Add pecans.
9
Remove from heat and skim off any and all the foam.
10
Pour into three 8-ounce sterilized canning jars, leaving 1/4 inch headspace in each.
11
Wipe rims of jars clean and put on pre-heated lids and screw rings just until fingertip tight.
12
Process in a boiling water bath for 5 minutes.
683
kcal
Calories
10
g
Fat
154
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup water, 2 tablespoons hot pepper sauce (such as Tabasco), 1/3 cup lemon juice, 3 cups sugar, and more.
Yes, Hot Pepper Toasted Pecan Jelly falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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