Directions:
- Combine the bell peppers, chile peppers, vinegar, sugar, and cayenne pepper in a large pot. Bring to a boil over medium heat, stirring frequently. When the mixture comes to a rolling boil that cannot be stirred down, stir in the pectin. Cook for 5 more minutes at a boil, then remove from the heat. Stir in the green food coloring, if desired.
- Ladle jelly into hot sterile jars leaving 1/4 inch headspace. Process jars in a boiling water bath for 5 to 10 minutes to ensure a good seal.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 569.8 Kcal (2386 kJ) | ||
| Calories from fat | 5.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.59g | 1% | |
|---|---|---|---|
| Sodium | 14.65mg | 1% | |
| Potassium | 248.65mg | 5% | |
| Total Carbs | 141.29g | 47% | |
| Sugars | 135.14g | 541% | |
| Dietary Fiber | 3.52g | 14% | |
| Protein | 1.06g | 2% | |
| Vitamin C | 62.2mg | 104% | |
| Vitamin A | 1.6mg | 53% | |
| Iron | 25.7mg | 143% | |
| Calcium | 12.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 204.94 Kcal (858 kJ) | ||
| Calories from fat | 1.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.21g | 1% | |
|---|---|---|---|
| Sodium | 5.27mg | 1% | |
| Potassium | 89.43mg | 5% | |
| Total Carbs | 50.82g | 47% | |
| Sugars | 48.6g | 541% | |
| Dietary Fiber | 1.27g | 14% | |
| Protein | 0.38g | 2% | |
| Vitamin C | 22.4mg | 104% | |
| Vitamin A | 0.6mg | 53% | |
| Iron | 9.3mg | 143% | |
| Calcium | 4.4mg | 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.
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