RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1791
View Recipe |
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Recipe Name: |
Hot Pepper Jelly |
Source: |
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Submitted by: |
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Last Modified: |
2017-12-01
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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: |
216 |
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
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# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
| 216
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: 216 Each jars, jelly (8 oz)
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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. |
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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 |
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Average Rating:
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