Seed peppers, and chop coarsely. Place half of chopped peppers and 3/4 cup vinegar in container of electric blender; process on high speed until smooth. Repeat with remaining chopped peppers and vinegar. Combine pureed peppers, red pepper, sugar, and salt in a large Dutch oven; bring to a boil, and add pectin. Cook, stirring often, for 30 minutes or until mixture sheets from a metal spoon. Quickly pour jelly into sterilized jars, leaving 1/2-inch headspace. Cover at once with a 1/8-inch layer of paraffin. Cover with metal lids, and screw metal bands tight. Serve with cream cheese on crackers as an appetizer. From Southern Living, June, 1982. Posted to MM-Recipes Digest V4 #121 by EUGF52A@prodigy.com (MR DAVID H WIELAND) on Apr 30, 1997
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|Serving Size: 1 Serving (808g)|
|Recipe Makes: 6|
|Calories from Fat: 3 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 5.5mg||0 %|
|Potassium 311.6mg||8 %|
|Total Carbohydrate 608.6g||179 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 605g|
|Protein 1.5g||2 %|
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Calories per serving: 2363
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