RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5561
| View Recipe |
|
|
| Recipe Name: |
Hot Pepper Jelly - Copy |
| Source: |
Elaine Young Todd |
Submitted by: |
|
Last Modified: |
0000-00-00
|
| 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: |
$1.26
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 6
Cup
|
Tested: |
Yes |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
|
| Comments: |
|
|
Ingredients:
0.5 Cup vinegar, cider
6 Each jars, jelly (8 oz)
|
Directions:
Remove seeds from bell peppers and put in blender. Blend as is and measure ¾ cup. Remove seeds from hot peppers (its best to use rubber gloves when working with hot peppers) and add to blender.
Bring vinegar and sugar to a boil with pepper mixture and stir constantly. Add Certo and let boil 1 minute stirring constantly. Add food coloring. Bottle. |
|
|
|
| Nutrition per Serving: |
| Calories: |
775 |
Total Carbs: |
203.6 |
Net Carbs: |
203.3 |
| Cholesterol: |
0.0 |
Fat: |
0.0 |
Protein: |
0.08 |
| Fiber: |
0.25 |
Sodium: |
1.75 |
|
|
|
