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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut peppers into 1-inch pieces and in a food processor chop very finely (remember to remove the Gusto™ seeds - they're HOT!). | 2. Transfer chopped peppers to a deep kettle, add sugar, vinegar, and bring to a boil, stirring until sugar is dissolved. | 3. Stir in pectin and boil over moderately high heat, stirring, until it reaches the jelly stage (222ºF on a candy thermometer). | 4. Transfer the jelly to sterilized Mason-type jars, filling the jars to within ¼ inch of the tops. | 5. Run a clean silicone spatula between the jelly and the sides of the jars to eliminate air bubbles. Wipe the rims with a dampened towel and seal the jars. | 6. Note:Special equipment: instant read or candy thermometer, canning tongs. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bell pepper	1/2		sweet	100.8669	0.0	22.4401	0.5667
bell pepper	1/2		pointed	100.8669	0.0	22.4401	0.5667
bell pepper	1/4			100.8669	0.0	22.4401	0.5667
misto red pepper	1/4	lb	sweet	100.8669	0.0	22.4401	0.5667
gusto hot pepper	3		seeded chopped	100.8669	0.0	22.4401	0.5667
sugar	3 1/2	cups		2820.93	705.586	0.0	0.0
cider vinegar	1	cup		50.19	2.2227	0.0	0.0
pectin	4	tablespoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.