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Add a photoServings: 2
Ingredients
- 1 x green bell pepper
- 5 x jalapeno peppers
- 3 c. sugar
- 3/4 c. cider vinegar
- 3 ounce pectin
- 2 dsh green food coloring
Directions
- 1. Sterilize jelly jars and lids according to manufacturer's instructions.
- 2. Remove seeds from green pepper and chilies (Be very careful with chiles - do not touch your eyes.) Fit the steel knife blade into the bowl.
- Chop green pepper into 1/4-inch pcs. Measure 1/2 c.. Reserve rest for another purpose. Chop jalapenos into 1/4 inch pcs. Measure 1/4 c. for jelly.
- 3. Place the 1/2 c. green pepper and 1/4 c. jalapenos, sugar and vinegar in a large saucepan. Bring to a boil. Continue to boil 1 minute.
- Remove from heat; let cold 5 min. Stir in pectin and food coloring.
- 4. Strain mix through a fine strainer to remove pcs of peppers. Pour strained liquid into sterilized jars. Cover tightly and store in a cold place up to 6 months.
- Makes 2 c..
- Serving Ideas : Serve with scrambled Large eggs and meats.
- NOTES : See recipe for "Southwest Scrambled Large eggs."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 513g | |
| Recipe makes 2 servings | |
| Calories 1204 | |
| Calories from Fat 2 | 0% |
| Total Fat 0.28g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 226mg | 6% |
| Total Carbs 305.83g | 82% |
| Dietary Fiber 2.6g | 9% |
| Sugars 302.37g | 202% |
| Protein 0.85g | 1% |
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