Seasons and Suppers · by Jennifer Maloney★ 5.0 (1)
Apricot Jalapeño Jelly
NUTRITION · PER SERVING270M COOK
CAL 21%·PRO 1%
CARBS 108G100% OF CAL
2G FIBER0G ADDED0G INTRINSIC9G OTHER97G TOTAL SUGAR
FAT 1G3% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tangy-sweet jelly made with apricots and jalapeños. Spiced with peppers and vinegar, perfect as a cheese topper or gift.
condimentamerican🌡️ thermometer🥄 saucepandairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 1/2 cup dried apricots (diced into 1/4-inch pieces)
- 1/2 cup white vinegar
- 1/4 cup red onion (diced in 1/4-inch dice)
- 1/4 cup red bell pepper (diced in 1/4-inch dice)
- 1/4 cup jalapeño pepper (diced in 1/4 inch dice, with or without seeds)
- 2 cups white granulated sugar
- 1 Tablespoon liquid pectin (optional *see Note 1 below)
At a glance
PER SERVING · TIME 270M
CAL 21%·PRO 1%
CARBS 108G100% OF CAL
2G FIBER0G ADDED0G INTRINSIC9G OTHER97G TOTAL SUGAR
FAT 1G3% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 6mg
- Total sugar
- 97g
- Added sugar
- ≥94g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 56mg
- Calcium
- 22mg
- Iron
- 0.57mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 6MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.