Try this Red Chili Jelly recipe, or contribute your own.
Suggest a better description(from Brennans Restaurant in Houston, TX) Puree the peppers and chilies in a blender or food processor with a steel blade. Heat a saucepan over medium heat, and,when hot,add the pepper puree, vinegar and sugar. Boil for ten minutes, then add the pectin and return to a boil for one minute. Remove from heat, cool to room temperature and refrigerate. Posted to Bakery-Shoppe Digest V1 #231 by jaclyn@itexas.net (Jack Dickson) on Sep 12, 1997
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Serving Size: 1 Serving (2047g) | ||
Recipe Makes: 1 | ||
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Calories: 4841 | ||
Calories from Fat: 14 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.6g | 2 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 19.9mg | 1 % | |
Potassium 962.6mg | 25 % | |
Total Carbohydrate 1229.9g | 362 % | |
Dietary Fiber 13.4g | 54 % | |
Sugars, other 1216.5g | ||
Protein 4.7g | 7 % | |
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: 4841
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