Directions:
- Wash, stem and seed red and jalapeno peppers.
- Finely chop enough red pepper to measure 1/2 cup and set aside.
- Puree remaining red and jalapeno peppers and garlic in food processor.
- Pour prepared mixture into dampened jelly bag or cheese cloth lined sieve suspended over a deep container and let drip for 30 minutes.
- While peppers and garlic puree drips, prepare 7 125 ml mason jars and snap lids per canning directions.
- Measure sugar and set aside.
- Measure 1 1/2 cups of pepper juice into a large sauce pan.
- Stir in chopped red pepper, wine and balsamic vinegars and lemon juice.
- Whisk in fruit pectin until dissolved.
- Add 1/2 tsp of oil to reduce foaming (if desired).
- Stirring frequently, bring mixture to a boil over high heat.
- Add sugar then stir constantly while returning mixture to a full, rolling boil.
- Boil hard for 1 minute.
- Remove from heat and skim foam.
- Fill and heat process jars as directed in canning process.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 115.71 Kcal (484 kJ) | ||
| Calories from fat | 0.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.1g | 0% | |
|---|---|---|---|
| Sodium | 2.03mg | 0% | |
| Potassium | 53.22mg | 1% | |
| Total Carbs | 28.92g | 10% | |
| Sugars | 28.3g | 113% | |
| Dietary Fiber | 0.45g | 2% | |
| Protein | 0.23g | 0% | |
| Vitamin C | 28.1mg | 47% | |
| Calcium | 3.2mg | 0% | |
| Amount Per 100 g | |||
| Calories | 201.93 Kcal (845 kJ) | ||
| Calories from fat | 1.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.17g | 0% | |
|---|---|---|---|
| Sodium | 3.54mg | 0% | |
| Potassium | 92.88mg | 1% | |
| Total Carbs | 50.47g | 10% | |
| Sugars | 49.39g | 113% | |
| Dietary Fiber | 0.79g | 2% | |
| Protein | 0.4g | 0% | |
| Vitamin C | 49mg | 47% | |
| Calcium | 5.6mg | 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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