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Add a photoServings: 1
Ingredients
- 3 x green bell pepper, chopped
- 2 x (4 oz) cans diced jalapeno peppers
- 1Â 1/2 c. distilled white vinegar
- 6Â 1/2 c. white sugar
- 1/2 tsp cayenne pepper
- 1 x (6 fluid oz) container liquid pectin
- 5 dsh green food coloring
Directions
- 1. In a large, stainless steel saucepan, combine peppers, vinegar, sugar, and cayenne pepper. Cook over medium high heat. Stir frequently till mix begins to boil.
- 2. Stir in pectin; boil 5 min longer, stirring constantly. Skim off foam, and remove from heat.
- 3. Ladle into sterilized jars. Seal, and process in a boiling-water canner for 5 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2210g | |
| Calories 5201 | |
| Calories from Fat 10 | 0% |
| Total Fat 1.17g | 1% |
| Saturated Fat 0.26g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 17mg | 1% |
| Potassium 742mg | 21% |
| Total Carbs 1322.59g | 353% |
| Dietary Fiber 11.3g | 38% |
| Sugars 1308.96g | 873% |
| Protein 3.74g | 6% |
