Directions:
- Rinse chilies and cut off stem ends. Wearing gloves or holding chilies with a fork, cut chilies in half lengthwise. Slice out and discard veins and seeds. Cut chilies into 1/8 to 1/6 slivers. Do not touch chilies with bare hands.
- Put chilies, vinegar, and sugar in a 4-5 quart pan. Bring to a boil over high heat, stirring often, and boil until mixture is reduced to about 1/3 cup, about 7 minutes.
- Scrape jelly from jars into pan. Stirring often, boil until jelly melts. Ladle hot jelly back into the unwashed jars to within 1/4 of rims. Wipe rims clean and screw lids onto jars. If there is a little extra jelly, pour into a small dish and cover when cool.
- After 1-1/2 hours, gently shake jelly in jars to resdistribute chili pieces if they have floated to the top. When jelly is cool, use or store in the refrigerator up to 3 months.
- Decorate jar tops with colorful paper or fabric and tie with raffia or ribbon for gift giving.
- Cooking time is cooling period.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 137.17 Kcal (574 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 12.53mg | 1% | |
| Potassium | 272.31mg | 6% | |
| Total Carbs | 35.59g | 12% | |
| Sugars | 23.23g | 93% | |
| Dietary Fiber | 2.13g | 9% | |
| Protein | 2.13g | 4% | |
| Calcium | 0.1mg | 0% | |
| Amount Per 100 g | |||
| Calories | 129.86 Kcal (544 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 11.86mg | 1% | |
| Potassium | 257.79mg | 6% | |
| Total Carbs | 33.69g | 12% | |
| Sugars | 21.99g | 93% | |
| Dietary Fiber | 2.01g | 9% | |
| Protein | 2.01g | 4% | |
| Calcium | 0.1mg | 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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