Recipe Details
Ingredients
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1largegreen bell pepper
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12jalapeño peppers
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1 ½cupsapple cider vinegar
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1pinchsalt
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4 ¼cupsgranulated sugar
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4ouncesliquid pectin
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4jalapeño peppers, seeded and finely chopped
Cooking Directions
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Combine green bell pepper and 12 whole jalapeño peppers in a food processor or blender, working in batches if necessary; process until finely chopped.
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Transfer peppers to a large saucepan. Stir in cider vinegar and bring to a boil. Reduce heat and simmer for 15 to 20 minutes.
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Strain mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.
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Return liquid to the saucepan; stir in salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in liquid pectin.
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Stir in remaining finely chopped jalapeño peppers and ladle into sterile jars leaving 1/4-inch headspace.
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Seal jars in a hot water bath. Refrigerate jelly after the seal is broken.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe32 | |
Calories109 | |
% Daily Value * | |
Total Fat 0g |
0% |
Sodium 1mg |
0% |
Total Carbohydrate 28g |
10% |
Dietary Fiber 0g |
1% |
Total Sugars 27g |
|
Protein 0g |
0% |
Vitamin C 7mg |
8% |
Calcium 2mg |
0% |
Iron 0mg |
1% |
Potassium 41mg |
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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