Directions:
- Place the jalapeno, half of the green peppers and half of the vinegar in a blender or food processor; puree. Pour into a large bowl. Puree remaining green peppers and vinegar; add to the bowl. Add apple juice; mix well. Cover and chill overnight. Strain through several layers of damp cheesecloth. Measure 4 cups juice into a Dutch oven (add water if needed to make 4 cups). Stir in pectin and salt; bring to a rolling boil over high heat, stirring constantly. Add sugar; return to a rolling boil. Boil for 1 minute, stirring constantly.
- Remove from the heat; skim off foam. Add food coloring if desired. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. Yield: about 6 half-pints.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 58.07 Kcal (243 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 25.82mg | 1% | |
| Potassium | 39.32mg | 1% | |
| Total Carbs | 14.44g | 5% | |
| Sugars | 13.58g | 54% | |
| Dietary Fiber | 0.36g | 1% | |
| Protein | 0.18g | 0% | |
| Vitamin C | 17.3mg | 29% | |
| Calcium | 3mg | 0% | |
| Amount Per 100 g | |||
| Calories | 126.31 Kcal (529 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 56.16mg | 1% | |
| Potassium | 85.52mg | 1% | |
| Total Carbs | 31.4g | 5% | |
| Sugars | 29.53g | 54% | |
| Dietary Fiber | 0.77g | 1% | |
| Protein | 0.38g | 0% | |
| Vitamin C | 37.5mg | 29% | |
| Calcium | 6.4mg | 0% | |
* 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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