Nutritional Guidelines (per serving) | |
---|---|
100 | Calories |
0g | Fat |
25g | Carbs |
0g | Protein |
Nutrition Facts | |
---|---|
Servings: 48 servings | |
Amount per serving | |
Calories | 100 |
% Daily Value* | |
Total Fat 0g | 0% |
Saturated Fat 0g | 0% |
Cholesterol 0mg | 0% |
Sodium 5mg | 0% |
Total Carbohydrate 25g | 9% |
Dietary Fiber 0g | 0% |
Protein 0g | |
Calcium 2mg | 0% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
A food processor makes it easy to chop the peppers. Use red and green jalapeño peppers for a really pretty jelly. Jazz up your morning toast or bagel or use this jelly to top cream cheese and crackers.
Ingredients
- 2 cups cider vinegar
- 1 cup jalapeño peppers (finely chopped, seeds and ribs removed)
- 6 cups granulated sugar
- 2 (3-ounce) pouches liquid pectin
Steps to Make It
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Fill a water bath canner about half full; add the empty canning jars (6 half-pint size) and bring to a boil. Lower heat and leave jars in the hot water. Fill a saucepan with water and bring to a boil. Lower heat and add the lids; keep hot.
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In a large stainless steel stockpot or kettle, combine vinegar, chopped/processed jalapeño peppers, and sugar. Bring to a full rolling boil over medium-high heat, stirring constantly. Stir in the liquid pectin and return to a full rolling boil. Boil for 1 minute. Remove from heat and skim off any foam.
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Immediately ladle into the hot jars, leaving 1/4-inch headspace and wipe jar rims with a wet paper towel.
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Fit with lids and screw on the bands firmly. Place the jars in the canner on a rack and add more boiling water to at least 1 inch above the jars.
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Bring to a boil, cover the pan, and keep boiling for 10 minutes.
Note: 1-pint jars should be processed for 15 minutes.