Stirring pomegranate juice into my jalapeno jelly creates a beautiful red version for the holidays. Spread it on crackers, fish or poultry. My husband even uses it as a dip for Mexican food! Katherine Metz, Sharpsburg, GA.
1 Medium sweet red pepper, halved lengthwise and seeded
1 Habanero pepper, halved lengthwise and seeded
1.25 cup White vinegar, divided
6 cup Sugar
0.75 cup Unsweetened pomegranate juice
2 Pouches liquid fruit pectin
Nutrition value
882
calories per serving
40 g Fat7 g Protein121 g Carbs4 g FiberOther
Current Totals
40 g Fat
7 g Protein
121 g Carbs
4 g Fiber
MacroNutrients
Carbs
121 g
Protein
7 g
Fiber
4 g
Fats
Fat
40 g
Vitamins & Minerals
Calcium
37 mg
Iron
4 mg
Vitamin A
10 mcg
Vitamin B1
1 mg
Vitamin B2
0 mg
Vitamin B3
4 mg
Vitamin B6
0 mg
Vitamin B9
77 mcg
Vitamin B12
0 mcg
Vitamin C
7 mg
Vitamin E
3 mg
Copper
1 mcg
Magnesium
26 mg
Manganese
0 mg
Phosphorus
136 mg
Selenium
16 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
