Directions:
- Sterilize 3 (pint) jars & lids according to the manufacturer's directions in a water canner.
- Finely chop all peppers until you have 5 cups worth. (Use gloves while chopping Habaneros).
- Place peppers into a saucepan over high heat & add apple cider vinegar and pectin. Stir constantly & bring to a full boil.
- Add sugar & continue stirring. Allow mixture to come back to a full boil & allow it to continue for 2 minutes (stirring all the while).
- Remove from heat & skim off foam (if necessary).
- Ladle into sterilized pint jars leaving 1/4 space at the top. Clean the jar edges & place lids on top, making sure bands are 'finger tight'.
- Add jars back to water canner and process in a boiling water bath for 5 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 329.5 Kcal (1380 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 6.36mg | 0% | |
| Potassium | 213.87mg | 5% | |
| Total Carbs | 82.27g | 27% | |
| Sugars | 78.45g | 314% | |
| Dietary Fiber | 2.32g | 9% | |
| Protein | 0.68g | 1% | |
| Vitamin C | 145.8mg | 243% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 25.2mg | 140% | |
| Calcium | 8.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 129.88 Kcal (544 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 2.51mg | 0% | |
| Potassium | 84.3mg | 5% | |
| Total Carbs | 32.43g | 27% | |
| Sugars | 30.92g | 314% | |
| Dietary Fiber | 0.92g | 9% | |
| Protein | 0.27g | 1% | |
| Vitamin C | 57.5mg | 243% | |
| Vitamin A | 0.6mg | 49% | |
| Iron | 9.9mg | 140% | |
| Calcium | 3.5mg | 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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