1 cup cider vinegar
½ cup fresh lemon juice
14 medium jalapeno peppers
4 large green bell peppers
6 cup granulated sugar
6 oz liquid pectin
food coloring, green
paraffin, melted
Seed and grind the peppers in food processor or blender. Combine with lemon juice, vinegar and sugar in a heavy saucepan. Bring to a rolling boil and boil, stirring constantly, for about 15 minutes.
Add the pectin and boil for 3-5 minutes more. Remove from heat and add the green food coloring if you wish, a few drops at a time to make the jelly a bright green.
Cool slightly, stirring occasionally, and spoon into sterilized jars. Seal immediately and store in a cool, dark place.
Sugar: 245g
:
Calcium: 24mg
Calories: 986kcal
Carbohydrates: 251g
Fat: 1g
Fiber: 4g
Iron: 1mg
Potassium: 387mg
Protein: 2g
Saturated Fat: 1g
Sodium: 10mg
Vitamin A: 908IU
Vitamin C: 161mg
