Directions:
- Follow steps 1 through 4 of Canning Instructions, using seven pint-size jars.
- Peel, core, and chop apples; you should have 2 1/2 quarts. Stem, seed, and chop peppers; you should have 1 quart. Cut off and discard peel and outer membrane from lemons. Finely chop lemons, discarding seeds; you should have 1/2 cup, including juices.
- In an 8- to 10-quart pan, combine apples, bell peppers, lemons, vinegar, sugar, raisins, ginger, garlic, salt, and cayenne. Measure volume. Bring to a boil over high heat, stirring occasionally. Reduce heat to medium and stir often until mixture is thick and reduced by 1/4, 35 minutes to 1 hour.
- Follow steps 5 through 11 of Canning Instructions, leaving 1/2 inch of headspace in each jar and processing jars for 10 minutes (see notes).
- Note: Nutritional analysis is per tablespoon.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 5165.56 Kcal (21627 kJ) | ||
| Calories from fat | 32.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.66g | 6% | |
|---|---|---|---|
| Sodium | 5072.9mg | 211% | |
| Potassium | 5915.71mg | 126% | |
| Total Carbs | 1292.56g | 431% | |
| Sugars | 891.25g | 3565% | |
| Dietary Fiber | 42.97g | 172% | |
| Protein | 13.85g | 28% | |
| Vitamin C | 925.5mg | 1543% | |
| Vitamin A | 18.2mg | 606% | |
| Iron | 330.7mg | 1837% | |
| Calcium | 1029.9mg | 103% | |
| Amount Per 100 g | |||
| Calories | 145.61 Kcal (610 kJ) | ||
| Calories from fat | 0.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.1g | 6% | |
|---|---|---|---|
| Sodium | 142.99mg | 211% | |
| Potassium | 166.75mg | 126% | |
| Total Carbs | 36.43g | 431% | |
| Sugars | 25.12g | 3565% | |
| Dietary Fiber | 1.21g | 172% | |
| Protein | 0.39g | 28% | |
| Vitamin C | 26.1mg | 1543% | |
| Vitamin A | 0.5mg | 606% | |
| Iron | 9.3mg | 1837% | |
| Calcium | 29mg | 103% | |
* 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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