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Add a photoServings: 5
Ingredients
- 3/4 c. Cider Vinegar
- 3Â 1/4 c. Sugar
- 8 x Habanero Chiles, Stems and Seeds Removed & minced
- 1/4 c. Red Bell Pepper, Finely Minced
- 1/2 c. Grated Carrot
- 3 ounce Liquid Pectin
Directions
- Combine the vinegar and sugar in a saucepan and stir over medium heat till the sugar dissolves. Fold in the carrot and red pepper. Bring to a boil and boil for 5 min. Add in the Habanero and boil for an additional 5 min.
- Remove from the heat, add in the pectin, return to a boil for 1 minute, stirring constantly. Skim off any foam and bottle in sterilized 4 oz jelly jars.
- Heat Scale: Warm
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 5 servings | |
| Calories 518 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.04g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 9mg | 0% |
| Potassium 73mg | 2% |
| Total Carbs 131.97g | 35% |
| Dietary Fiber 0.8g | 3% |
| Sugars 130.75g | 87% |
| Protein 0.15g | 0% |
