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Recipe by: jamina
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See below ingredients and instructions of the recipe
2 1/2 c Granulated sugar
1 c Finely chopped sweet pepper
3/4 c Vinegar
3 oz Liquid pectin (85 ml pouch)
In large saucepan, combine sugar, pepper and vinegar; stir and bring
to full boil. Boil over medium heat for 15 min, skimming off foam.
Remove from heat, blend in pectin and stir for 2 min.
Pour into sterilized jars leaving 1/4 inch headspace. Seal and cover
with lids. Store in cool, dry place. Makes about 3 cups.
Per 1 tbsp serving 40 calories, 0 fat 0 chol, 2 mg sodium, 0 protein,
10 g carbohydrate 1 fruit veg. choice Source: The Lighthearted
Cookbook by Anne Lindsay, Cdn. Heart Foundation Shared by Elizabeth
Rodier 6/93
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million

The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million

Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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