Jalapeno Pepper Jelly Recipe

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Ingredients:

Serving

8 medium jalapeno peppers, seeded and chopped
1/2 cup red bell pepper, seeded and chopped
1/4 cup green pepper, seeded and chopped
6 cups granulated sugar
2 1/2 cups cider vinegar
6 oz liquid pectin (2 pouches)

Directions:

Sterilize 8 jars 1/2 pint size jars or four one pint jars
Rinse and deseed jalapenos.
Deseed only half of them, leaving some seeds for hotness if desired.
Chop the red and green peppers.
I like all red peppers myself.
I use the food processor and process until a fine chop.
In a large pot bring peppers, sugar and cider vinegar to a rolling boil, stirring constantly.
Stir in the pectin and return to boil uncovered for one minutes.
Remove from heat, skim off foam.
Fill jars, wipe rims, top with seal, finger tight.
Let jars cool.
They will pop as they seal.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	404.22 Kcal (1692 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	4.16mg	0%
Potassium	75.6mg	2%
Total Carbs	101.98g	34%
Sugars	100.73g	403%
Dietary Fiber	0.72g	3%
Protein	0.12g	0%
Vitamin C	21.5mg	36%
Vitamin A	0.2mg	7%
Iron	3.4mg	19%
Calcium	6.3mg	1%

Amount Per 100 g
Calories	217.01 Kcal (909 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	2.23mg	0%
Potassium	40.59mg	2%
Total Carbs	54.75g	34%
Sugars	54.08g	403%
Dietary Fiber	0.39g	3%
Protein	0.07g	0%
Vitamin C	11.5mg	36%
Vitamin A	0.1mg	7%
Iron	1.8mg	19%
Calcium	3.4mg	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.

Tastes

salty
savory
bitter
sweet

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