Directions:
- Remove the stems and seeds from the peppers. Grind the peppers in a food processor until liquefied. Measure 3/4 cup in a hot, heavy saucepan.
- Grind the hot chilies in the same way and add to pan with the bell pepper.
- Add vinegar and sugar; bring to full rolling boil and boil for 1 minute.
- Remove from heat; add liquid pectin and stir for 2 minutes.
- Skim foam with a metal spoon. Ladle into hot jars and seal. Process in hot water bath for 5 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1484.28 Kcal (6214 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 23.98mg | 1% | |
| Potassium | 389.04mg | 8% | |
| Total Carbs | 371.65g | 124% | |
| Sugars | 359.12g | 1436% | |
| Dietary Fiber | 2.8g | 11% | |
| Protein | 0.75g | 2% | |
| Vitamin C | 172.4mg | 287% | |
| Vitamin A | 3mg | 99% | |
| Iron | 50.7mg | 282% | |
| Calcium | 27.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 197.09 Kcal (825 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 3.18mg | 1% | |
| Potassium | 51.66mg | 8% | |
| Total Carbs | 49.35g | 124% | |
| Sugars | 47.68g | 1436% | |
| Dietary Fiber | 0.37g | 11% | |
| Protein | 0.1g | 2% | |
| Vitamin C | 22.9mg | 287% | |
| Vitamin A | 0.4mg | 99% | |
| Iron | 6.7mg | 282% | |
| Calcium | 3.6mg | 3% | |
* 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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