Muy Bueno · by Yvette Marquez-Sharpnack | Muy Bueno★ 5.0 (9)
Jalapeño Jelly
NUTRITION · PER SERVING20M COOK
CAL 1%·PRO 0%
CARBS 6G100% OF CAL
0G FIBER5G SUGAR0G OTHER
FAT 0G1% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A homemade jalapeño jelly balancing sweet and spicy flavors, made with fresh peppers and apple. A simple preserve for canning at home without liquid pectin.
condimentmexican⚙️ food processor🍲 stockpot🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Muy Bueno →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 48- 6 jalapeños (roughly chopped)
- 1 bell pepper (roughly chopped)
- 2 fresno chile peppers (optional) (roughly chopped)
- 1 green apple (cored and cut into chunks)
- 1/2 cup vinegar
- 1 cup sugar
At a glance
PER SERVING · TIME 20M
CAL 1%·PRO 0%
CARBS 6G100% OF CAL
0G FIBER5G SUGAR0G OTHER
FAT 0G1% OF CAL
0G SAT0G 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
- 5m
- Cook
- 15m
- Sodium
- 0mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 13mg
- Calcium
- 0.68mg
- Iron
- 0.02mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 0.3MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.