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Add a photoServings: 1
Ingredients
- 1Â 1/2 ounce Chilies, slivered
- 1Â 1/2 c. Cider vinegar
- 5Â 1/2 c. Sugar, granulated
- 3/4 c. Bell pepper, minced & seeded
- 1 x (6 ounce) bottle Liquid pectin
Directions
- Cook peppers, vinegar and sugar for 10 min, stirring constantly. Add in liquid pectin and cook 1 minute longer. Strain if you like (it is more attractive if not strained).
- Let stand about 15 min to cold before putting in jars. Seal jars for longer keeping.
- NOTE: Habanero jelly will have a definite tingle but is not real warm.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1758g | |
| Calories 4383 | |
| Calories from Fat 2 | 0% |
| Total Fat 0.22g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 23mg | 1% |
| Potassium 550mg | 16% |
| Total Carbs 1114.03g | 297% |
| Dietary Fiber 5.7g | 19% |
| Sugars 1104.23g | 736% |
| Protein 1.41g | 2% |
