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Recipe Name: Autumnal Jalapeno 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 Cup(s) Red bell pepper
1/2 Cup(s) Jalapeno pepper
5 Cup(s) Sugar
1 1/2 Cup(s) Apple cider vinegar
1 Jalapeno pepper, seeds of
2 Pouch liquid pectin
6 Canning jars
Directions:
Date: Sat, 23 Mar 1996 20:06:59 -0500 From: Walt Gray
<waltgray@mnsinc.com> Remove stems veins and most of the seeds of
peppers and chiles. Adding the seeds of 1 jalapeno chile will not
make the jelly hotter since the sugar, the vinegar, and the cooking
process tame (most) all the chiles. The floatin seeds in the jar add
character. Using the knife blade of a processor, mince the peppers and
chiles with quick on and off pulsations. In a 5 qt. pot, mix the
peppers, chiles, seeds sugar and vinegar. Bring to a rolling boil and
boil for 3 minutes. Remove from the heat and cool for 5 minutes. Add
the 6 ozs of pectin (certo) and stir continuously for 2 minutes. Allow
the mixture to cool for another 2 minutes and the stir again for 1
minute. This stirring will distribute the bits of pepper throughout
the jelly. Pour into jelly jars that have been strilized and seal
immediatly with lids that have been sterilized seperatly for 5
minutes. Test seal, after cooling, with finger. If middle pops up when
pressed, jar is not sealed. MM-RECIPES@IDISCOVER.NET MEAL-MASTER
RECIPES LIST SERVER MM-RECIPES DIGEST V3 #85 From the MealMaster
recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3912
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 15mg
Potassium: 325.7mg
Carbohydrates: 1008.3g
Fiber: 3.2g
Sugar: 1003.7g
Protein: 1.3g


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