Comments on: Sugar-Free Pepper Jelly

By: Gina Kleinworth

Gina Kleinworth — Sun, 06 Oct 2024 17:55:44 +0000

In reply to Catherine Camara.

I have not tried canning this recipe. This should be stored in the freezer.

By: Catherine Camara

Catherine Camara — Sun, 06 Oct 2024 00:49:30 +0000

Can this be canned? I.e store for years I. Canning jars ? Is there enough acid content ? Is it safe for canning ??

By: Gina Kleinworth

Gina Kleinworth — Sun, 29 Sep 2024 16:59:25 +0000

In reply to LISA M DOWNING.

I have not tested it with just monkfruit. The consistency or sweetness might be different from what is shown here.

By: LISA M DOWNING

LISA M DOWNING — Sun, 29 Sep 2024 15:17:04 +0000

Can you use straight monkfruit in the sugar free pepper jell ?

By: Gina Kleinworth

Gina Kleinworth — Mon, 16 Sep 2024 17:26:41 +0000

In reply to Kayla.

I like to use Snacking Peppers, like the ones shown in the images here. Buy you can use any type you prefer based on heat level. If you can’t find these, you can always sub in a bell pepper.

By: Kayla

Kayla — Sun, 15 Sep 2024 20:09:11 +0000

Can you be more specific on what type of “sweet pepper” you used? Bell pepper? Banana pepper? Pimento?

By: Gina Kleinworth

Gina Kleinworth — Mon, 15 Jul 2024 23:05:45 +0000

In reply to Tarry.

Yes – this needs to be made with a product that performs like real sugar and cooked until it has fully dissolved. The issue isn’t the recipe, but more with the products used/subbing in alternate ingredients than what was called for.

By: Tarry

Tarry — Mon, 15 Jul 2024 14:39:05 +0000

I wanted this to be great. The flavor is really good but when it cooled it was grainy. I only had munk fruit blend (no allulose) could this be an issue? Well I can use it warm as a sweet and sour sauce.

By: Cristina K

Cristina K — Mon, 17 Jun 2024 23:53:45 +0000

Can’t wait to try this I love pepper jelly and I haven’t had it in forever because of the sugar