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Add a photoServings: 1
Ingredients
- 1 c. Red bell pepper
- 1/2 c. Jalapeno pepper
- 5 c. Sugar
- 1Â 1/2 c. Apple cider vinegar
- 1 x Jalapeno pepper, seeds of
- 2 x Pouch liquid pectin
- 6 x Canning jars
Directions
- Remove stems veins and most of the seeds of peppers and chiles. Adding the seeds of 1 jalapeno chile won't make the jelly hotter since the sugar, the vinegar, and the cooking process tame (most) all the chiles. The floatin seeds in the jar add in character.
- Using the knife blade of a processor, mince the peppers and chiles with quick on and off pulsations.
- In a 5 quart. pot, mix the peppers, chiles, seeds sugar and vinegar. Bring to a rolling boil and boil for 3 min. Remove from the heat and cold for 5 min. Add in the 6 ozs of pectin (certo) and stir continuously for 2 min. Allow the mix to cold for another 2 min and the stir again for 1 minute. This stirring will distribute the bits of pepper throughout the jelly. Pour into jelly jars which have been strilized and seal immediatly with lids which have been sterilized seperatly for 5 min.
- Test seal, after cooling, with finger. If middle pops up when pressed, jar is not sealed.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1534g | |
| Calories 3999 | |
| Calories from Fat 6 | 0% |
| Total Fat 0.7g | 1% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 23mg | 1% |
| Potassium 656mg | 19% |
| Total Carbs 1013.7g | 270% |
| Dietary Fiber 4.1g | 14% |
| Sugars 1007.54g | 672% |
| Protein 1.94g | 3% |
