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Ingredientes
- 4 c. Fresh Peppers, minced fine, Seeded (3 red, 3 green, and 5 Jalapeno)
- 3/4 c. Pure Apple Cider Vinegar
- 1 x CERTO Light Fruit Pectin crystals (box)
- 3 1/4 c. Sugar, divided
Direcciones
- In a large saucepan, combine minced peppers and vinegar. In a small bowl, mix pectin crystals with 1/4 c. of the sugar. Slowly stir pectin mix into the peppers. Cook and stir over high heat till the mix comes to a full boil. Stir in remaining sugar. Cook and stir till mix returns to a boil. Continue to stir and boil hard for 1 minute. Skim off foam. Remove from heat. Stir and skim for 5 min to cold slightly. Pour quickly into sterilized jars. Seal while warm with new 2-piece lids or possibly 1/8 inch warm parrafin.
- Makes about 5 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 658g | |
| Recipe makes 2 servings | |
| Calories 1325 | |
| Calories from Fat 3 | 0% |
| Total Fat 0.42g | 1% |
| Saturated Fat 0.15g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 12mg | 1% |
| Potassium 500mg | 14% |
| Total Carbs 337.11g | 90% |
| Dietary Fiber 4.2g | 14% |
| Sugars 330.93g | 221% |
| Protein 2.1g | 3% |
