Directions:
- Combine the peppers through salt in a large sauce pan and cook over medium heat until warm and sugar dissolves.
- Pour the mixture into blender and blend for 5 seconds.
- Return the mixture to the pan and bring to a boil, skimming off any foam that rises.
- Reduce heat and simmer for 5 minutes.
- Add the pectin, stirring to combine; bring back to a rolling boil and cook for exactly 1 minute.
- Remove from heat and allow to cool, the jelly will set as it cools.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 183.49 Kcal (768 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 716.32mg | 30% | |
| Potassium | 167.96mg | 4% | |
| Total Carbs | 44.21g | 15% | |
| Sugars | 40.58g | 162% | |
| Dietary Fiber | 2.68g | 11% | |
| Protein | 0.04g | 0% | |
| Vitamin C | 42.9mg | 71% | |
| Vitamin A | 1.8mg | 59% | |
| Iron | 131.7mg | 732% | |
| Calcium | 43.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 134.04 Kcal (561 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 523.28mg | 30% | |
| Potassium | 122.69mg | 4% | |
| Total Carbs | 32.3g | 15% | |
| Sugars | 29.65g | 162% | |
| Dietary Fiber | 1.95g | 11% | |
| Protein | 0.03g | 0% | |
| Vitamin C | 31.3mg | 71% | |
| Vitamin A | 1.3mg | 59% | |
| Iron | 96.2mg | 732% | |
| Calcium | 31.7mg | 4% | |
* 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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