Directions:
- Process jalapeño and bell peppers in a food processor until smooth.
- Combine pepper puree, sugar, and vinegar in a nonaluminum saucepan. Bring to a boil over medium-high heat, stirring constantly. Boil 3 minutes; stir in pectin and lime juice. Boil, stirring constantly, 1 minute. Remove from heat, and skim off foam with a metal spoon.
- Pour into hot, sterilized jars, filling to 1/4 inch from top; wipe jar rims. Cover at once with metal lids, and screw on bands; cool. Store in refrigerator. Serve over cream cheese with crackers or toast as an appetizer, or with meats as a relish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 494.37 Kcal (2070 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 5.76mg | 0% | |
| Potassium | 99.92mg | 2% | |
| Total Carbs | 124.75g | 42% | |
| Sugars | 120.66g | 483% | |
| Dietary Fiber | 0.67g | 3% | |
| Protein | 0.14g | 0% | |
| Vitamin C | 39.5mg | 66% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 8.4mg | 47% | |
| Calcium | 8.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 231.56 Kcal (969 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 2.7mg | 0% | |
| Potassium | 46.8mg | 2% | |
| Total Carbs | 58.43g | 42% | |
| Sugars | 56.52g | 483% | |
| Dietary Fiber | 0.31g | 3% | |
| Protein | 0.07g | 0% | |
| Vitamin C | 18.5mg | 66% | |
| Vitamin A | 0.2mg | 16% | |
| Iron | 3.9mg | 47% | |
| Calcium | 3.8mg | 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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