Directions:
- Combine the green bell pepper and 12 jalapeno peppers in the container of a food processor or blender. Process until finely chopped. This can be done in batches, if the peppers do not fit.
- Transfer the peppers to a large saucepan, and stir in the cider vinegar. Bring to a boil, and let simmer for 15 to 20 minutes. Strain the mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.
- Return the liquid to the saucepan, and stir in the 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 the liquid pectin.
- Stir in the remaining jalapeno peppers, and ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1709.52 Kcal (7157 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 58.28mg | 2% | |
| Potassium | 351.39mg | 7% | |
| Total Carbs | 436.93g | 146% | |
| Sugars | 431.7g | 1727% | |
| Dietary Fiber | 5.23g | 21% | |
| Protein | 1.12g | 2% | |
| Vitamin C | 192.5mg | 321% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 25.2mg | 140% | |
| Calcium | 20.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 201.67 Kcal (844 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 6.87mg | 2% | |
| Potassium | 41.45mg | 7% | |
| Total Carbs | 51.55g | 146% | |
| Sugars | 50.93g | 1727% | |
| Dietary Fiber | 0.62g | 21% | |
| Protein | 0.13g | 2% | |
| Vitamin C | 22.7mg | 321% | |
| Vitamin A | 0.2mg | 49% | |
| Iron | 3mg | 140% | |
| Calcium | 2.4mg | 2% | |
* 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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