Try this Jalapeno-Lime-Garlic Jelly recipe, or contribute your own.
Suggest a better description1 Sterilize 8 - 8 oz jelly jars and lids.
2 Wash and prepare the peppers: destem, de-membrane and deseed if you don't want a very hot tasting jelly.
3 In a mini food processor pulse 2/3 of the peppers, and garlic along with all of the juice and zest of the limes.
4 The other 1/3 garlic and peppers slice paper thin using a mandolin. (If you don't care about having some pretty sliced garlic and peppers in your jars just add it all to the food processor and skip this step).
5 In a heavy pot bring sugar and vinegar to a boil and then add the jalapeno and garlic-lime mixtures. Stirring constantly untill all the sugar is dissolved and continue cooking for 10 minutes, still stirring.
6 Stir in the pectin and boil for 1 minute, stir well and then remove from the heat.
7 Fill the jars to within 1/4" from the top, wipe the tops and rims clear of any spills and place lids on, and tighten.
8 Adjust caps and process for 5 minutes in a boiling water bath.
Should set within 24 hours and then they're ready to be enjoyed.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (2253g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 417 | ||
Calories from Fat: 36 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4g | 5 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 279098mg | 9624 % | |
Potassium 1995.9mg | 53 % | |
Total Carbohydrate 94.8g | 28 % | |
Dietary Fiber 29.6g | 118 % | |
Sugars, other 65.2g | ||
Protein 10.3g | 15 % | |
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: 417
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