Directions:
- Remove stems and some of the seeds from the jalapeno peppers, or leave all the seeds for a hotter jelly.
- Coarsely chop jalapenos and sweet pepper.
- Place in a blender and process to a fine mince.
- Combine the minced peppers, sugar and vinegar in a large stainless or enamel saucepan.
- Bring to a full rolling boil over high heat, stirring constantly.
- Stir in pectin all at once, return to a full boil and boil hard, stirring for 1 minute exactly.
- Remove from heat.
- Stir for 5 minutes, skimming foam as you need to.
- Pour jelly into hot, sterilized jars, leaving 1/2 inch head space.
- The jelly will be VERY liquid at this stage.
- Wipe rims and seal tightly.
- Leave at room temp overnight.
- Refrigerate for up to 1 month or freeze up to 1 year.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 240.85 Kcal (1008 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 2.37mg | 0% | |
| Potassium | 43.37mg | 1% | |
| Total Carbs | 60.88g | 20% | |
| Sugars | 60.3g | 241% | |
| Dietary Fiber | 0.24g | 1% | |
| Protein | 0.09g | 0% | |
| Vitamin C | 9.6mg | 16% | |
| Calcium | 3.7mg | 0% | |
| Amount Per 100 g | |||
| Calories | 242.61 Kcal (1016 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 2.39mg | 0% | |
| Potassium | 43.69mg | 1% | |
| Total Carbs | 61.32g | 20% | |
| Sugars | 60.74g | 241% | |
| Dietary Fiber | 0.25g | 1% | |
| Protein | 0.09g | 0% | |
| Vitamin C | 9.7mg | 16% | |
| Calcium | 3.8mg | 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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