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Ingredientes
- 7 green peppers
- 1 1/2 cups vinegar
- 2 pouches pectin
- 4 jalapeno peppers
- 5 cups sugar
- 1 1/2 cups apple juice
Direcciones
- Wash and remove seeds from peppers. Puree peppers in blender. Remove foam from top. Mix with vinegar, juice and pectin. Add sugar & boil 1 minute.
- Pour into sterilized canning jars, leaving 1/2 in. head space. Process in hot water bath canner for 10 minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 411g | |
| Recipe makes 6 servings | |
| Calories 711 | |
| Calories from Fat 3 | 0% |
| Total Fat 0.33g | 0% |
| Saturated Fat 0.09g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 9mg | 0% |
| Potassium 327mg | 9% |
| Total Carbs 179.99g | 48% |
| Dietary Fiber 2.3g | 8% |
| Sugars 175.75g | 117% |
| Protein 1.16g | 2% |
