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Jalapeno Jelly

5

jalapeno peppers

5

cups

sugar

3/4

cup

cider vinegar

3/4

cup

herb-flavored white vinegar

2

large

green bell peppers, seeds and ribs discarded

6

oz

liquid pectin

Green, food coloring

1

In a large saucepan bring the sugar and the vinegars to a boil over moderately

2

low heat, stirring. In a food processor chop the bell peppers and jalapenos

3

(with some jalapeno seeds, depending upon the hotness desired). Stir the pepper

4

mixture into the vinegar mixture and simmer, skimming the froth, for 10 minutes.

5

Stir in the pectin and boil rapidly for 1 minute. Skim the froth and add 1 to 2

6

drops of the food coloring. Transfer the jelly to sterilized 1/2-pint Mason-type

7

jars, wipe the rims with a damp cloth, and seal with the lids.

8

Serve the jelly as a condiment with grilled or broiled meats or with cream

9

cheese on crackers as a canape.

Servings: 80

Yield:

Nutrition Facts

Serving size: 1/80 of a recipe (0.7 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 3 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

63.03

Calories From Fat (0%)

0.14

% Daily Value

Total Fat 0.02g

<1%

Saturated Fat 0g

<1%

Cholesterol 0mg

0%

Sodium 8.83mg

<1%

Potassium 4.36mg

<1%

Total Carbohydrates 16.45g

5%

Fiber 0.39g

2%

Sugar 12.52g

 

Protein 0.02g

<1%