reb pepper jelly
by marysolley
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INGREDIENTS
- 4 Green jalapeno pepper
- 2 drops red food coloring
- 4 ounce certo liquid pectin
- 6 cup Granulated sugar
- 1 large Red bell pepper
- 1 1/2 cups Vinegar
- 1/3 cups Fresh lemon juice
INSTRUCTIONS
Puree in blender: 1 whole, and 3 seeded jalopenos. Add 1 lage red pepper.
Boil peppers and vinegar for 10 minutes. Remove from heat.
Stir in lemonjuice and sugar. Bring back to boil.
Add pectin.
Bring back to a hard boil 1 minute.
Skim off foam.
Removefrom heat.
Pour into sterilizexd jars and seal with lids.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (617g) | ||
| Recipe Makes: 3 Servings | ||
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| Calories: 724 | ||
| Calories from Fat: 615 (85%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 68.3g | 91 % | |
| Saturated Fat 39.7g | 199 % | |
| Monounsaturated Fat 17.5g | ||
| Polyunsanturated Fat 3g | ||
| Cholesterol 179.4mg | 55 % | |
| Sodium 284.8mg | 10 % | |
| Potassium 780mg | 21 % | |
| Total Carbohydrate 19g | 6 % | |
| Dietary Fiber 1.8g | 7 % | |
| Sugars, other 17.1g | ||
| Protein 8.1g | 12 % | |
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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. |
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Calories per serving: 724
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