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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 pint jars 273g Recipe makes 6 1/2 pint jars) The following items or measurements are not included below: liquid Certo |
||
| Calories 735 | ||
| Calories from Fat 0 | (0%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.1g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 4mg | 0% | |
| Potassium 128mg | 3% | |
| Total Carbohydrate 187.4g | 62% | |
| Dietary Fiber 0.5g | 2% | |
| Sugars 185.9g | ||
| Protein 0.5g | 0% | |
From: Tiny kitchen, big chef
On Oct 29, 2009
Made 2 batches today. First batch I chopped the peppers too fine, but it didn't effect the flavor. Second batch I left them a little chunkier. Certo comes in 3oz pkgs now, so I just used 2 of them as some people said it was too stiff with the whole 8 oz. Used a red bell pepper, 5 lg jalapenos (2 whole), 3 seranos (all whole) and got a nice, zingy jelly. Didn't strain or use food coloring, they are beautiful as they are. Each batch produced 6 half pints with enough left over for a small bowl of each to taste test. Thanks Jellyqueen for the recipe. I DID process in a water bath for 5 mins. to insure food safety.
From: Sensorydeb
On Oct 20, 2009
I just made two batches. Each time I had some mild and some hotter peppers but I did increase the amount of total hot peppers to 3/4 cup and subtracted the amount from the total bell peppers. I added a half clove of minced garlic to each and to one batch I added about a tablespoon of freshly grated ginger. Both batches turned out great. I really like the ginger flavor as a change of pace.
From: Bethany Taylor
On Mar 25, 2005
Okay, I tried this again and again and I finally got it down to a science...perfect heat balance everytime. I used 4 not-so-hot jalepenos.. I left 2 with seeds and membranes intact and liquified them in the blender with the vinegar. Then added the other 2 jalepenos, minus seeds and membrane, with the bell pepper and pulsed until finely chopped. Then continued on with the recipe..turned out perfectly every time! I LOVE this recipe!! You Rock Jellyqueen!!! Thanks so much!!
From: riffraff
On Jul 28, 2003
This is one that deserves more than 5 stars. Here's how I made it. I used about 5 habaneros, with the membranes and seeds making the rest of the 2/3 cup up with Thai chilis, yes it is hot. I also added 3 Tablespoons of chopped garlic. I did not strain because it was so pretty I left it alone. WONDERFUL HEAT, dumped some over a round of brie, WOW. I am going to try it with just one package of CERTO next time to see if I can get a "looser" jelly for my brie dish.
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