Directions:
- Place vinegar and peppers in a blender; cover and puree. Add 2 cups sugar; blend well. Pour into a saucepan. Stir in the remaining sugar; bring to a boil. Strain mixture and return to pan. Stir in pectin and food coloring if desired. Return to a rolling boil over high heat. Boil for 2 minutes, stirring constantly.
- Remove from the heat; skim off foam. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.
- Serve with cream cheese on crackers. Yield: 5 half-pints.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 43.4 Kcal (182 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 1.52mg | 0% | |
| Potassium | 54.13mg | 1% | |
| Total Carbs | 10.91g | 4% | |
| Sugars | 9.91g | 40% | |
| Dietary Fiber | 0.43g | 2% | |
| Protein | 0.41g | 1% | |
| Vitamin C | 1.9mg | 3% | |
| Calcium | 0.5mg | 0% | |
| Amount Per 100 g | |||
| Calories | 246.04 Kcal (1030 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 8.6mg | 0% | |
| Potassium | 306.88mg | 1% | |
| Total Carbs | 61.84g | 4% | |
| Sugars | 56.16g | 40% | |
| Dietary Fiber | 2.42g | 2% | |
| Protein | 2.33g | 1% | |
| Vitamin C | 10.8mg | 3% | |
| Calcium | 2.6mg | 0% | |
* 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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