Red (or green) pepper jelly
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Recipe by: jamina
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation 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
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