Directions:
- Process bell pepper and hot pepper in a food processor until finely minced. Combine pepper mixture, vinegar, and sugar in a saucepan and bring to a rolling boil. Remove from heat and add pectin and food coloring. Pour into sterilized jars and seal*.
- *Cook's Note: Follow USDA guidelines for proper sterilization and canning procedures.
- About Sterilizing Jars: Properly handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods. Tips: Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic or metal lid, which has a rubber seal. Two-piece lids are best for canning, as they vacuum-seal when processed. To sterilize jars before filling with jams, pickles or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Boil the jars and lids in a large saucepan, covered with water, for 15 minutes. Use tongs when handling hot sterilized jars, to move them from boiling water. Be sure tongs are sterilized too, by dipping the ends in boiling water for a few minutes. As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies and preserves must be clean. This includes any towels used, and especially your hands. After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 479.74 Kcal (2009 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 3.47mg | 0% | |
| Potassium | 39.29mg | 1% | |
| Total Carbs | 121.87g | 41% | |
| Sugars | 118.61g | 474% | |
| Dietary Fiber | 0.8g | 3% | |
| Protein | 0.06g | 0% | |
| Vitamin C | 28.6mg | 48% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 10.1mg | 56% | |
| Calcium | 3mg | 0% | |
| Amount Per 100 g | |||
| Calories | 204.46 Kcal (856 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 1.48mg | 0% | |
| Potassium | 16.75mg | 1% | |
| Total Carbs | 51.94g | 41% | |
| Sugars | 50.55g | 474% | |
| Dietary Fiber | 0.34g | 3% | |
| Protein | 0.03g | 0% | |
| Vitamin C | 12.2mg | 48% | |
| Vitamin A | 0.3mg | 20% | |
| Iron | 4.3mg | 56% | |
| Calcium | 1.3mg | 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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