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Ingredientes
- 6 large green peppers
- 1-1/2 c. vinegar, divided
- 1 teaspoon crushed red pepper
- 6 c. sugar
- 1/2 teaspoon salt
- 2 (3 ounce.) Packages liquid fruit pectin
Direcciones
- Seed peppers and chop coarsely. Place half of peppers and 3/4 c. vinegar in blender and process on high till smooth. Repeat with remaining pepper and vinegar. Combine pureed peppers, red pepper, sugar and salt in a large Dutch oven. Bring to boil and add in pectin. Cook, stirring often, for 45 min or possibly till mix sheets from a metal spoon.
- Quickly pour jelly into sterilized jars, leaving 1/2 inch headspace. Cover with 1/8 inch layer of paraffin. Cover with metal lids and bands. Makes 6-7 half pints. Serve with cream cheese and crackers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 197g | |
| Recipe makes 12 servings | |
| Calories 407 | |
| Calories from Fat 1 | 0% |
| Total Fat 0.11g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 100mg | 4% |
| Potassium 142mg | 4% |
| Total Carbs 103.39g | 28% |
| Dietary Fiber 1.1g | 4% |
| Sugars 101.65g | 68% |
| Protein 0.58g | 1% |
