Directions:
- Combine chopped red bell peppers, habanero chili, sugar, red pepper flakes and kosher salt in a heavy wide pot over medium heat and bring to a simmer, stirring to dissolve sugar. Stir in pectin and fresh lemon juice. Reduce heat and simmer gently for 10 minutes. Stir in cranberries and simmer gently until cranberries burst and juices thicken, about 10 minutes longer. Transfer jelly to a jar, let cool, and covert. Will keep for up to 3 weeks in the refrigerator. Makes about 2 1/2 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 714.26 Kcal (2990 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 1082.66mg | 45% | |
| Potassium | 699.13mg | 15% | |
| Total Carbs | 179.89g | 60% | |
| Sugars | 144.76g | 579% | |
| Dietary Fiber | 22.22g | 89% | |
| Protein | 0.05g | 0% | |
| Vitamin C | 410mg | 683% | |
| Vitamin A | 8.9mg | 296% | |
| Iron | 151mg | 839% | |
| Calcium | 46.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 73.22 Kcal (307 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 110.98mg | 45% | |
| Potassium | 71.67mg | 15% | |
| Total Carbs | 18.44g | 60% | |
| Sugars | 14.84g | 579% | |
| Dietary Fiber | 2.28g | 89% | |
| Protein | 0g | 0% | |
| Vitamin C | 42mg | 683% | |
| Vitamin A | 0.9mg | 296% | |
| Iron | 15.5mg | 839% | |
| Calcium | 4.8mg | 5% | |
* 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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