Try this Hot Pepper Jelly #2 recipe, or contribute your own.
Suggest a better descriptionFrom: arielle@taronga.com (Stephanie da Silva) Date: Mon, 8 Nov 1993 12:57:55 GMT From a pamplet I got from Shepards seeds. Wear rubber gloves ans split open the hot peppers; remove and discard seeds and coarsley chop peppers. Repeat with bell peppers. Place all the peppers in a blender or food processor and puree until liquified. In a large pot combine the pureed pepper with the sugar and vinegar over high heat. Bring to a rolling boil, stirring ocnstantly, add the pectin, and return to a rolling boil. Boil for exactly one minute. Remove from heat, add coloring if desired, skim and immediately pour into half-pint jars; complete the seals by boiling water bath processing for 10 minutes or sealing with paraffin wax. REC.FOOD.RECIPES ARCHIVES /MISC From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (381g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 86 | ||
Calories from Fat: 4 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 15.4mg | 1 % | |
Potassium 531.5mg | 14 % | |
Total Carbohydrate 12.8g | 4 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 8.7g | ||
Protein 2g | 3 % | |
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: 86
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