Directions:
- In processor, finely chop green peppers and jalapenos with vinegar.
- Place pepper mixture in 5 or 6 quart heavy-bottomed non-aluminum saucepan. Stir in sugar and water. Bring to boiling, stirring occasionally. Boil over medium-high heat 5 minutes or until slightly thickened.
- Meanwhile in small saucepan, boil pectin-water mixture 1 minute.
- Add pectin mixture, lemon juice and desired amount of green food coloring to pepper mixture. Boil 2 minutes. Remove from heat.
- Pour hot jelly mixture into sterilized jars; seal. Process in hot water bath following manufacturer`s instructions. Remove jars from water and place on wire rack. Let stand at room temperature 24 hours or until jelly sets up.
- Store in cool, dark place for up to 6 months.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 8299.69 Kcal (34749 kJ) | ||
| Calories from fat | 4876.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 541.89g | 834% | |
|---|---|---|---|
| Sodium | 26573.57mg | 1107% | |
| Potassium | 158.78mg | 3% | |
| Total Carbs | 597.84g | 199% | |
| Sugars | 90.74g | 363% | |
| Dietary Fiber | 13.27g | 53% | |
| Protein | 271.51g | 543% | |
| Vitamin C | 78.5mg | 131% | |
| Calcium | 11.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 3028.02 Kcal (12678 kJ) | ||
| Calories from fat | 1779.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 197.7g | 834% | |
|---|---|---|---|
| Sodium | 9694.97mg | 1107% | |
| Potassium | 57.93mg | 3% | |
| Total Carbs | 218.11g | 199% | |
| Sugars | 33.11g | 363% | |
| Dietary Fiber | 4.84g | 53% | |
| Protein | 99.06g | 543% | |
| Vitamin C | 28.6mg | 131% | |
| Calcium | 4.2mg | 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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