Directions:
- In a blender combine Jalapenos and Cider Vinegar then puree until smooth.
- Combine puree with remaining vinegar and sugar.
- Bring to a boil over high heat and boil for 10 minutes stirring frequently.
- Add Sure-Gell and continue to boil for 1 minute stirring constantly.
- Remove from heat and skim foam if necessary.
- Stir in food coloring till eye appealing.
- Ladle jelly into clean hot jars, leaving 1/4 inch head space.
- Process using hot water bath technique.
- Makes 5 (8oz) half pints.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 577.05 Kcal (2416 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 4.27mg | 0% | |
| Potassium | 70.59mg | 2% | |
| Total Carbs | 146.36g | 49% | |
| Sugars | 142.68g | 571% | |
| Dietary Fiber | 0.8g | 3% | |
| Protein | 0.17g | 0% | |
| Vitamin C | 43.7mg | 73% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 10.1mg | 56% | |
| Calcium | 4.6mg | 0% | |
| Amount Per 100 g | |||
| Calories | 201.54 Kcal (844 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 1.49mg | 0% | |
| Potassium | 24.66mg | 2% | |
| Total Carbs | 51.12g | 49% | |
| Sugars | 49.83g | 571% | |
| Dietary Fiber | 0.28g | 3% | |
| Protein | 0.06g | 0% | |
| Vitamin C | 15.3mg | 73% | |
| Vitamin A | 0.2mg | 20% | |
| Iron | 3.5mg | 56% | |
| Calcium | 1.6mg | 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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