Directions:
- Sterilize 5/ 8 oz. jars, ladle, funnel, rings and new lids.
- Chop jalapenos with 1 cup vinegar in food processor, very fine, seeded or not, depending on how hot you want your jelly.
- Combine puree with remaining vinegar and 6 cups sugar in large 8 quart pot and boil over high heat. Boil 10 minutes stirring frequently.
- Add pectin and continue to boil for one minute.
- Add food coloring if desired.
- Ladle jelly into jars leaving 1/4 inch headspace.
- Wipe jar rims with a damp paper towel to make sure of a tight seal. Place sterilized lid on top with tongs and screw on ring, until tight.
- Process jars in boiling water bath for 10 minutes to insure sterilized contents and cool on a towel until lids 'pop'.
- Store in a cool dark dry place after removing rings and wiping jars dry.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 375.76 Kcal (1573 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 6.06mg | 0% | |
| Potassium | 150.88mg | 3% | |
| Total Carbs | 93.72g | 31% | |
| Sugars | 89.9g | 360% | |
| Dietary Fiber | 1.42g | 6% | |
| Protein | 0.43g | 1% | |
| Vitamin C | 50.6mg | 84% | |
| Calcium | 10.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 188.48 Kcal (789 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 3.04mg | 0% | |
| Potassium | 75.68mg | 3% | |
| Total Carbs | 47.01g | 31% | |
| Sugars | 45.09g | 360% | |
| Dietary Fiber | 0.71g | 6% | |
| Protein | 0.21g | 1% | |
| Vitamin C | 25.4mg | 84% | |
| Calcium | 5.1mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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