Try this Apricot Habanero Jelly recipe, or contribute your own.
Suggest a better descriptionDirections cut off stem ends 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. Posted to CHILE-HEADS DIGEST V3 #011 by shade
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Serving Size: 1 Serving (4259g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 14200 | ||
Calories from Fat: 19 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.1g | 3 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 48.6mg | 2 % | |
Potassium 1733.8mg | 46 % | |
Total Carbohydrate 3658g | 1076 % | |
Dietary Fiber 7.6g | 30 % | |
Sugars, other 3650.5g | ||
Protein 8.9g | 13 % | |
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: 14200
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