Try this Jalapeno Jelly #1 recipe, or contribute your own.
Suggest a better descriptionUsing a food processor or food chopper, finely chop bell peppers & jalapeno chiles. Turn chopped peppers & chiles into a large saucepan, stir in vinegar & sugar and bring to a boil. Boil, uncovered, about 30 minutes or until mixture is slightly thickened & peppers are clear. Remove from heat; cool about 10 minutes. Stir in pectin, return to heat, bring to a boil and boil about 2 minutes longer (at sea level) or until jelly sheets off the edge of a large, metal spoon held at right angles above pan. Remove from heat, skim off & discard foam and immediately pour jelly equally into 5 or 6 hot, sterilized 1/2-pint jelly glasses. Cool, then seal with paraffin and cover with lids. Makes 2-1/2 to 3 pints. From the
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Serving Size: 1 Serving (3776g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 27864 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 144mg | 4 % | |
Total Carbohydrate 7198.6g | 2117 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 7198.6g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 27864
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