Sweet Heat Pepper Jelly

1. Combine apple juice and minced peppers in a pot. Bring to a simmer and cook for 20 minutes.

2. Add the lemon juice and calcium water to the pot and bring to a boil.

3. Whisk together the sugar and pectin and add to the boiling mixture, stirring well.

4. Cook 1 minute, stirring constantly.

5. Process 10 minutes in a waterbath or store in the fridge up to 1 month.

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Nutrient	Quantity
Total fats	0.6448 g
Protein	0.496 g
Carbohydrates	190.4453 g
Energy	765.48 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0347 g
Water	447.5838 g
Calcium, Ca	56.8275 mg
Lutein + zeaxanthin	79.36 g
Fiber, total dietary	0.992 g
Niacin	0.3621 mg
Riboflavin	0.0843 mg
Sodium, Na	24.0775 mg
Total lipid (fat)	0.6448 g
Manganese, Mn	0.4289 mg
Fructose	28.4208 g
Fatty acids, total saturated 16:0	0.0893 g
Sucrose	139.8255 g
Choline, total	8.928 mg
Sugars, total	181.2911 g
Fatty acids, total saturated 18:0	0.0099 g
Vitamin B-6	0.0893 mg
Selenium, Se	0.496 g
Ash	1.3766 g
Fatty acids, total saturated 18:1 undifferentiated	0.0248 g
Pantothenic acid	0.243 mg
Copper, Cu	0.0723 mg
Betaine	0.496 mg
Thiamin	0.1042 mg
Iron, Fe	1.0935 mg
Carbohydrate, by difference	190.4453 g
Phosphorus, P	36.0667 mg
Fatty acids, total saturated 18:2 undifferentiated	0.1637 g
Glucose (dextrose)	13.0448 g
Fatty acids, total saturated 14:0	0.005 g
Zinc, Zn	0.1396 mg
Fatty acids, total polyunsaturated	0.1934 g
Vitamin A, IU	4.96 IU
Vitamin C, total ascorbic acid	4.464 mg
Fatty acids, total saturated	0.1091 g
Fatty acids, total monounsaturated	0.0298 g
Vitamin E (alpha-tocopherol)	0.0496 mg
Magnesium, Mg	27.6908 mg
Potassium, K	540.0133 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	0.66 cup	537.32	134.3973	0
Apple juice	2 cups	228.16	56.048	0.6448
Water	2 teaspoons	0	0	0
Pepper	1 tabasco	0	0	0
white wine vinegar	2 tablespoons	0	0	0
scotch bonnet pepper	1 scotch	0	0	0
pomona pectin	2 teaspoons	0	0	0