Try this Habanero Pepper Jelly recipe, or contribute your own.
Suggest a better descriptionCombine the vinegar and sugar in a saucepan and stir over medium heat until the sugar dissolves. Mix in the carrot and red pepper. Bring to a boil and boil for 5 minutes. Add the Habanero and boil for an additional 5 minutes. Remove from the heat, add the pectin, return to a boil for 1 minute, stirring constantly. Skim off any foam and bottle in sterilized 4 ounce jelly jars. Heat Scale: Hot From: Chile Pepper magazine October 1993. Typed by Syd Bigger. Posted to FOODWINE Digest by Abbott
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Serving Size: 1 Cup (464g) | ||
Recipe Makes: 5 Cups | ||
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Calories: 1522 | ||
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 8.2mg | 0 % | |
Potassium 51.7mg | 1 % | |
Total Carbohydrate 392.2g | 115 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 390.8g | ||
Protein 0.1g | 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: 1522
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