Seed and devein peppers. Chop very finely, or grind with coarse plate installed, or process in food processor. You want a very fine chop but not pureed. Cook chopped peppers in the grape juice, bringing first to boil and then simmer 10 minutes. Strain through a very fine sieve or through several thicknesses of cheesecloth. Return 1 cup of the cooked pulp to the pan. Return the strained juice to the pan. Add the cider vinegar, and sugar. Bring to a hard boil. Add the lemon juice and CERTO. Stir well. bring back to a hard boil; boil 1 minute. Remove from heat and skim. Pour into hot, sterilized jelly glasses; seal, and place in a boiling water bath for 10 minutes. Remove; cover with a towel until cooled. Serving Ideas : Serve with cream cheese and crackers NOTES : The grape juice can be substituted with apple, peach, or pear juices prepared for jelly making. See your canning book. Recipe by: Southern Touch Foods Modified by Charles Posted to CHILE-HEADS DIGEST V4 #027 by Judy Howle
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|Serving Size: 1 Serving (4252g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 15 (0%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 18.4mg||1 %|
|Potassium 1284.7mg||34 %|
|Total Carbohydrate 3637.5g||1070 %|
|Dietary Fiber 11.8g||47 %|
|Sugars, other 3625.8g|
|Protein 5.9g||8 %|
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Calories per serving: 14101
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