Recipe Details
Ingredients
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2 ½cupsfinely chopped red bell peppers
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1 ¼cupsfinely chopped green bell peppers
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¼cupfinely chopped jalapeno peppers
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1cupapple cider vinegar
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1(1.75 ounce) packagepowdered pectin
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5cupswhite sugar
Cooking Directions
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Sterilize six 8-ounce canning jars and lids according to the manufacturer’s instructions. Heat water in a hot water canner.
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Place bell peppers and jalapeño peppers in a large saucepan over high heat; stir in vinegar and fruit pectin. Bring to a rolling boil, stirring constantly. Stir in sugar; bring back to a rolling boil, stirring constantly. Allow to boil for 1 minute, then remove from the heat and skim any foam off the top.
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Quickly ladle jelly into sterile jars, filling to within 1/4-inch of the tops. Cover with flat lids and screw on rings tightly.
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Place jars in the rack and slowly lower jars into the canner. The water should cover the jars completely and should be hot but not boiling. Bring water to a boil; cover the canner and process for 5 minutes.
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Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe48 | |
| Calories89 | |
| % Daily Value * | |
| Sodium 3mg |
0% |
| Total Carbohydrate 23g |
8% |
| Dietary Fiber 0g |
1% |
| Total Sugars 21g |
|
| Protein 0g |
0% |
| Vitamin C 14mg |
15% |
| Calcium 2mg |
0% |
| Iron 0mg |
1% |
| Potassium 29mg |
1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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