Directions:
- Sterilize 6 (8 ounce) canning jars and lids according to manufacturer's instructions. Heat water in a hot water canner.
- Place red bell peppers, green bell peppers, and jalapeno peppers in a large saucepan over high heat. Mix in vinegar and fruit pectin. Stirring constantly, bring mixture to a full rolling boil. Quickly stir in sugar. Return to full rolling boil, and boil exactly 1 minute, stirring constantly. Remove from heat, and skim off any foam.
- Quickly ladle jelly into sterile jars, filling to within 1/4 inch of the tops. Cover with flat lids, and screw on bands tightly.
- Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 5 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 421.37 Kcal (1764 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 6.55mg | 0% | |
| Potassium | 141.43mg | 3% | |
| Total Carbs | 106.27g | 35% | |
| Sugars | 102.59g | 410% | |
| Dietary Fiber | 1.69g | 7% | |
| Protein | 0.04g | 0% | |
| Vitamin C | 122.8mg | 205% | |
| Vitamin A | 3mg | 99% | |
| Iron | 50.3mg | 279% | |
| Calcium | 7.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 142.2 Kcal (595 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 2.21mg | 0% | |
| Potassium | 47.73mg | 3% | |
| Total Carbs | 35.86g | 35% | |
| Sugars | 34.62g | 410% | |
| Dietary Fiber | 0.57g | 7% | |
| Protein | 0.01g | 0% | |
| Vitamin C | 41.4mg | 205% | |
| Vitamin A | 1mg | 99% | |
| Iron | 17mg | 279% | |
| Calcium | 2.5mg | 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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