Directions:
- Wash hot peppers, cut off stem and halve the peppers, remove membrane and seeds.
- Put peppers in food processor and process off and on a couple of times until the peppers are coarsely chopped.
- In a medium saucepan combine peppers, cranberry juice, and vinegar.
- Bring to boiling; reduce heat, cover and simmer for about 10 minutes.
- In a 4 quart pot combine the pepper mixture and sugar.
- Bring to a full rolling boil over high heat, stirring constantly.
- Stir in pectin.
- Return to a full rolling boil; boil for 1 minute, stirring constantly.
- Remove from heat and quickly skim off foam with a metal spoon.
- Pour at once into hot, sterilized half-pint jars, leaving a 1/4 headspace. Wipe jar rims; adjust lids.
- Process in a boiling water canner for 5 minutes (start timing when water begins to boil).
- Remove jars and cool on a wire rack till set (2 to 3 days).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 432.47 Kcal (1811 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 4.28mg | 0% | |
| Potassium | 30.25mg | 1% | |
| Total Carbs | 109.38g | 36% | |
| Sugars | 105.89g | 424% | |
| Dietary Fiber | 0.23g | 1% | |
| Protein | 0.08g | 0% | |
| Vitamin C | 35.5mg | 59% | |
| Calcium | 6.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 205.53 Kcal (861 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 2.04mg | 0% | |
| Potassium | 14.38mg | 1% | |
| Total Carbs | 51.98g | 36% | |
| Sugars | 50.32g | 424% | |
| Dietary Fiber | 0.11g | 1% | |
| Protein | 0.04g | 0% | |
| Vitamin C | 16.9mg | 59% | |
| Calcium | 2.9mg | 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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