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Ingredientes
- 1 c. BELL PEPPERS SEEDED/Minced
- 1/3 c. JALAPENO PEPPERS SEED/CHOP
- 1Â 1/2 c. CIDER VINEGAR
- 6 c. SUGAR
- 5 dsh GREEN FOOD COLORING
- 1 pkt BOTTLE Or possibly PKG OF PECTIN
Direcciones
- Place both peppers in a blender container with 1 c. of vinegar,blend smooth. Pour into a large,heavy-bottomed pan. Rinse blender container with the remaining vinegar & add in to pan. Follow directions included with the pectin product regarding when to add in sugar & pectin. With liquid pectin, you stir in the sugar; bring mix to a boil which can not be stirred down over medium-high heat. Remove from heat and let stand 5 minutes. Skim foam from top of mix & throw away. Stir in liquid pectin & food coloring.
- Immediately pour jelly into containers. Seal or possibly chill till used.
- Serve with crackers and cream cheese or possibly cheddar cheese.
- Note: To make jellyhotter, blend jalapeno seeds with the peppers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 284g | |
| Recipe makes 6 servings | |
| Calories 792 | |
| Calories from Fat 1 | 0% |
| Total Fat 0.06g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 93mg | 3% |
| Total Carbs 201.73g | 54% |
| Dietary Fiber 0.5g | 2% |
| Sugars 200.71g | 134% |
| Protein 0.24g | 0% |
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