Directions:
- In Blender or Food Processor combine Habaneros, Bell Pepper, Pineapple and Vinegar, chop fine.
- Bring to a boil on Medium/High heat, boil for 10 minutes, stirring constanly.
- Add Fruit Pectin, stir until dissolved.
- Add Sugar, stir until dissolved.
- Return to a boil and hard boil for 2 minutes, stirring occasionally, mixture will thicken as it boils.
- Remove from Heat and Skim Foam.
- Ladle into sterilized 4oz Jars leaving 1/8 Headspace.
- Seal and process in boiling water bath for 5 minutes.
- I typically yield 12-14 of the 4 oz jars. May take 1 to 2 days for the jelly to set.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 492.21 Kcal (2061 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 20.15mg | 1% | |
| Potassium | 152.42mg | 3% | |
| Total Carbs | 123.98g | 41% | |
| Sugars | 119.57g | 478% | |
| Dietary Fiber | 1.21g | 5% | |
| Protein | 1.21g | 2% | |
| Vitamin C | 10.9mg | 18% | |
| Calcium | 22.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 179.28 Kcal (751 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 7.34mg | 1% | |
| Potassium | 55.52mg | 3% | |
| Total Carbs | 45.16g | 41% | |
| Sugars | 43.55g | 478% | |
| Dietary Fiber | 0.44g | 5% | |
| Protein | 0.44g | 2% | |
| Vitamin C | 4mg | 18% | |
| Calcium | 8.3mg | 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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