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Associate.com - Share Your Recipe!

Recipe Name: Apricot Habanero Jelly Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1 Pound(s) Habenero peppers
1 Cup(s) Cider vinegar
1/2 Cup(s) Apricot nectar
6 Cup(s) Sugar
1 Certo
6 Orange food coloring
Directions:
Directions cut off stem ends of peppers blend together with 1/2 of the
vinegar and aprocot nector. bring the vinegar and sugar to a boil, add
the pepper and coloring and bring to a boil for two minutes. Add the
certo and bring to a boil again. Skim , pour into jars and seal. makes
about 24 oz of jelly. Posted to CHILE-HEADS DIGEST V3 #011 by shade
<liveoak@polaris.net> on Jul 11, 1997

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4764
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 27.7mg
Potassium: 341.5mg
Carbohydrates: 1220g
Fiber: <1g
Sugar: 1215.9g
Protein: <1g


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