Try this Double Hot Pepper Jelly recipe, or contribute your own.
Suggest a better descriptionThis recipe is adapted from "Blue Ribbon Winners - Americas Best State Fair Recipes" compiled by Catherine Hanley (published by Smithmark Publishers, NY, NY, 1993) This recipe is from Vandy Bradow and won a blue ribbon at the North Carolina State Fair. Sterilize 8 half pint jars; keep hot until needed. Prepare lids as manufacturer directs. In a large kettle, combine minced peppers, sugar and vinegar. Bring to a boil. Remove from heat; let stand 5 minutes. Using a metal spoon, skim off any foam. Increase heat to high. Return kettle to heat and bring back to a full rolling boil that cannot be stirred down. Stir in pectin and boil exactly 1 minute, stirring constantly. Remove from heat and ladle into hot jars, leaving 1/8 inch headspace. Wipe jar rims and seal with hot lids and screw bands. Invert jar 30 seconds, then stand upright to seal. Makes about 8 half pint jars. VARIATION: For a less assertive flavor, substitute sweet bell peppers for part of hot peppers. TIP: Wear rubber or plastic gloves while cutting hot peppers and do not touch skin or eyes. To mince peppers, using a sharp knife, cut off tops and slice lengthwise. Discard seeds and white membrane. Cut lengthwise in 1/8 inch strips, then cut very fine crosswise strips. Posted to CHILE-HEADS DIGEST V3 #342 by Judy Howle
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Serving Size: 1 Serving (3961g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 13997 | ||
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 7.2mg | 0 % | |
Potassium 79.2mg | 2 % | |
Total Carbohydrate 3599.4g | 1059 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 3599.4g | ||
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: 13997
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