RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3576
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| Recipe Name: |
Hot Pepper Jelly - Quart - Copy - Copy |
| Source: |
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Submitted by: |
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Last Modified: |
0000-00-00
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| Course: |
Condiments |
Used in Baskets: |
No |
| Base: |
Jam/Jelly |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.16
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 6
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
0.5 Cup vinegar, cider
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Directions:
Remove seeds from bell peppers and put in blender. Do not remove seeds from hot peppers (it is best to use rubber gloves when working with hot peppers) and add to blender. Blend as is and measure 1 cup.
Bring vinegar and sugar to a boil with pepper mixture and stir constantly. Add Certo and let boil 1 minute stirring constantly. Bottle. |
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| Nutrition per Serving: |
| Calories: |
644 |
Total Carbs: |
169.2 |
Net Carbs: |
169.2 |
| Cholesterol: |
0.0 |
Fat: |
0.0 |
Protein: |
0.00 |
| Fiber: |
0.00 |
Sodium: |
1.33 |
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