Directions:
- After removing stems and seeds from jalapenos, puree in food processor with 1 cup cider vinegar.
- Combine puree, additional 1 cup cider vinegar, and sugar in large saucepot. Bring to a boil; boil 10 minutes, stirring constantly.
- Stir in liquid pectin. Return to a rolling boil and boil hard 1 minute, stirring constantly. Remove from heat.
- Skim foam, if necessary, and stir in a few drops of food coloring, if desired.
- Ladle hot jelly into hot jars, leaving 1/4 inch headspace. Adjust 2 piece caps. Process 10 minutes in a boiling water canner.
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 | 150.86mg | 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 | 188.49 Kcal (789 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 3.04mg | 0% | |
| Potassium | 75.67mg | 3% | |
| Total Carbs | 47.01g | 31% | |
| Sugars | 45.1g | 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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