Directions:
- (Always wear rubber gloves whe handling hot peppers).
- In a food processor, working in batches, grind habs,bell peppers and vinegar as finely as possible. Place in a large bowl and add apple juice.
- Stir to mix well. Cover and refrigerate for 24 hours.
- After 24 hours, Strain juice through a jelly bag or several layers of cheesecloth. Measure exactly 4 cups of juice. If necessary, add more apple juice to make 4 cups.
- Place juice in a large non reactive pan. Add salt and Pectin. Bring to full rolling boil stirring constantly. Add sugar and continue to stir. Bring back to a full rolling boil and boil for 2 minutes. Pour into sterilized jars, ajust caps and process for 5 minutes in a water bath canner. Makes 3 1/2 pints or 7 half pints.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 337.89 Kcal (1415 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 135.32mg | 6% | |
| Potassium | 679.85mg | 14% | |
| Total Carbs | 84.95g | 28% | |
| Sugars | 73.63g | 295% | |
| Dietary Fiber | 5.22g | 21% | |
| Protein | 4.54g | 9% | |
| Vitamin C | 68.9mg | 115% | |
| Vitamin A | 1.4mg | 45% | |
| Iron | 23.1mg | 128% | |
| Calcium | 8.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 150.91 Kcal (632 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 60.44mg | 6% | |
| Potassium | 303.64mg | 14% | |
| Total Carbs | 37.94g | 28% | |
| Sugars | 32.89g | 295% | |
| Dietary Fiber | 2.33g | 21% | |
| Protein | 2.03g | 9% | |
| Vitamin C | 30.8mg | 115% | |
| Vitamin A | 0.6mg | 45% | |
| Iron | 10.3mg | 128% | |
| Calcium | 3.8mg | 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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