1 cup sweet red peppers, finely chopped
1 cup sweet green peppers, finely chopped
2 jalapeno peppers, minced (optional)
½ cup cider vinegar
½ tsp hot pepper sauce, or ¼ tsp red chill pepper flakes
½ cup granulated sugar
2 pouches liquid pectin, (85 ml)
In a Dutch oven or large heavy bottomed pot, stir together the sweet and jalapeno peppers, vinegar, hot pepper sauce and sugar.
Bring to full boil over medium heat, stirring constantly. Boil gently for 5 minutes.
Remove from heat and let it stand for 20 minutes, stirring constantly.
Once again, return to full boil over high heat, stirring constantly.
Immediately stir in the pectin and continuously boil hard for 1 minute, stirring constantly.
Remove from heat and skim off any foam. Stir for 5 to 8 minutes and ladle the mixture into prepared jars to within ¼ inch of the rim.
Wipe the rims and apply prepared lids and rings. Tighten just until fingertip tight and process the jars in a canning rack under hot water for 5 minutes.
Let the jars rest at room temperature until set.
Serve this yummy spread with some crackers on the side!
Refrigerate any unsealed jars for up to 3 weeks.This recipe makes 5 (250ml) jars.
Sugar: 22g
:
Calcium: 5mg
Calories: 99kcal
Carbohydrates: 24g
Fat: 1g
Fiber: 1g
Iron: 1mg
Potassium: 146mg
Protein: 1g
Saturated Fat: 1g
Sodium: 16mg
Vitamin A: 1104IU
Vitamin C: 69mg
