Great sweet habanero jelly. can be served on a block of cream cheese with crackers or with a pork dish.
Directions: Remove stems and seeds of peppers blend together with 1/2 of the vinegar and aprocot nector. Bring the vinegar and sugar to a boil, Add the pepper and coloring and bring to a boil for two minutes. Add the certo and bring to a boil again. Skim, pour into jars and seal. makes about 24 oz of jelly.
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Serving Size: 1 Serving (63g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 147 | ||
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 0.3mg | 0 % | |
Potassium 9.1mg | 0 % | |
Total Carbohydrate 37.8g | 11 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 37.5g | ||
Protein 0.3g | 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: 147
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