Try this Walts Habanero Jelly recipe, or contribute your own.
Suggest a better descriptionSeed and stem bell peppers, cut into pieces and process in a food processor. Do not puree. Seed and stem habaneros leaving as many seeds as you want heat. Process in a food processor as with the bell peppers. Removing the seeds will remove part of the vein, therefore the heat. Use only the small amount if you want a milder jelly. Place sugar in a separate bowl. Place the chiles, bell peppers, vinegar, dry pectin and butter in a large stainless steel pot. Bring this to a rolling boil (one that does not stop when stirred). Stirring constantly. Add sugar immediatly to chile mixture. Return to a rolling boil and boil exactly one minute. Stirring constantly. Remove from heat and skim off any foam. Immediatly fill jars to 1/8 inch from the top. Cover with flat lids and screw bands tightly. Invert jars for 5 minutes to distribute the chiles. After jars are cool check seal by pressing middle of top with your finger. If the bubble springs up jars are not sealed. Walt MM Posted to CHILE-HEADS DIGEST V3 #111 Date: Sun, 22 Sep 1996 19:42:31 -0400 From: Walt Gray
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Serving Size: 1 Half pint (620g) | ||
Recipe Makes: 6 | ||
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Calories: 1977 | ||
Calories from Fat: 8 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 1.7mg | 1 % | |
Sodium 9.4mg | 0 % | |
Potassium 283.7mg | 7 % | |
Total Carbohydrate 507.6g | 149 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 506.4g | ||
Protein 1.4g | 2 % | |
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: 1977
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