Try this Western-Style Pepper Jelly recipe, or contribute your own.
Suggest a better descriptionCoarsely chop first two ingredients. Place first 3 ingredients in Dutch oven with vinegar, sugar, and 1/4 cup water. Bring to boiling, reduce heat and boil gently, uncovered, for 10 minutes. Strain through a sieve, pressing gently with the back of a spoon to remove all liquid. (Should have 4 cups.) Discard pulp. Return liquid to pot; bring to boiling. Stir in pectin; return to boiling. Boil hard for 1 minute, stirring constantly. Stir in the finely chopped peppers. Pour into hot, sterilized 1/2 pt. canning jars, leaving 1/4" head space. Wipe rims, put on lids. Process in boiling water bath 5 minutes. Takes 2-3 days to jell. Makes 5 half-pints. Recipe By : Margaret Pache Posted to CHILE-HEADS DIGEST V3 #116 Date: Fri, 27 Sep 1996 11:31:19 -0500 From: Judy Howle
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Serving Size: 1 Serving (3120g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 11635 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 6mg | 0 % | |
Potassium 147.2mg | 4 % | |
Total Carbohydrate 3000.5g | 883 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 3000.5g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 11635
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