My DH is diabetic and loves jams…loves spicy, too. We were gifted with a jar of Harry & David Sweet Red Pepper Spread, which we ate, but is A. NOT sugar free and B. Not available anymore.

So I have been messing around with this to recreate it. It’s hot, so add the cayenne 1 tsp at a time and see if you need less. I used red, yellow & orange peppers, which turned out really pretty, but mostly cuz we both hate green ones with a passion. Green & red would be pretty for Christmas gifts though. Also, this was twice as much as I intended to make, because my DH brought so many peppers home. It can easily be halved.

Here’s info on canning in general.
Here’s info on boiling water canners.

Takes about 90 minutes to prepare and cook.

Ingredients:

Dole Crushed Pineapple, 20 oz, 2 cans
Sweet peppers [bell], 6 cups, chopped [any color]
Splenda Brown Sugar Blend, .5 cups
Splenda No Calorie Sweetener, Granulated, 3.5 cups
ReaLemon 100% Lemon Juice, .5 cup
Ground Cayenne Pepper, 2 tsp
Sure-Jell Premium Fruit Pectin, Light, 2 boxes

Directions:
Wash and sterilize jelly jars and lids. Keep warm. Wash and dice peppers, the smaller the better. I have one of those Vidalia Chop Wizards which has a tiny screen for julienne…which worked really well for this. Combine pineapple, peppers, cayenne and lemon juice in a large pot and bring to a rolling boil. Cook for 10 minutes, then add Sure Jell and stir. Bring back to rolling boil and boil hard for one minute. Remove from heat and stir in sweeteners. Fill warm jars leaving 1/4 inch head room. Wipe rims and threads of jars with a damp paper towel and place lids on jars. Secure with ring bands and process at gentle boil for 10 minutes. May take 24 hours to set up.

Serving Size: Makes about 10 half pint jelly jars, serving size is 1 tbsp. Number of Servings: 160

Nutritional Info

Servings Per Recipe: 160
Amount Per Serving
Calories: 20.6

Total Fat: 0.0 g
Cholesterol: 0.0 mg
Sodium: 12.9 mg
Total Carbs: 5.1 g
Dietary Fiber: 0.2 g
Protein: 0.1 g