In a heavy 2 quart sauce pan over high heat, combine the peppers, jalapenos, sugar and vinegar and bring to a boil. Reduce heat to medium and simmer for 20 minutes, stirring every 5 minutes. Be careful not to let the mixture boil over. Remove from heat and add the pectin, slowly, mixing well. Return to heat again and cook until the mixture comes back to a boil. Then let cool. Use to glaze your ribs (or?) as they come out of the pit, or if you so choose, during the last 5 minutes or so of cooking. NOTES : From the show "Grillin And Chillin", FoodTV Network Recipe by: Contributed By Rock McNelly Posted to bbq-digest V5 #722 by RockMc@aol.com on Nov 26, 1997
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|Serving Size: 1 Serving (3220g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 6 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 21.5mg||1 %|
|Potassium 647.3mg||17 %|
|Total Carbohydrate 2424.9g||713 %|
|Dietary Fiber 13g||52 %|
|Sugars, other 2412g|
|Protein 2.8g||4 %|
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Calories per serving: 9438
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