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    You are in: Home / Low-cholesterol / Chili Pepper Jelly Recipe
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    Chili Pepper Jelly

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    Snowbunny Andorra's Note:

    Lovely jelly with a bit of a kick to spice up a boring cheese sandwich, or served alongside a juicy steak. In fact, it has countless uses! I've left the recipe below as I was given it by a friend, but the only chilies I had were Scotch Bonnets and 100g would have blown your head off, so I reduced the quantity somewhat! Mine was also a little on the runny side, so maybe the sugar didn't have enough pectin in. You could add more to make it really set, but I quite like it the way it is; it's a little more sauce-like.

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    Ingredients:

    Yield:

    jars

    Units: US | Metric

    Directions:

    1. 1
      Chop the peppers and chilies very finely, or blitz them in a food processor, taking care not to puree them.
    2. 2
      Put the peppers, chilies and ginger in a large pan with the vinegar and slowly bring to the boil.
    3. 3
      Add the lime juice, sugar and salt and stir until the sugar is completely dissolved and the mixture has come back to the boil.
    4. 4
      Boil for six minutes, keeping an eye on it so it doesn't boil over.
    5. 5
      Pour into sterilised jars; it is ready to use immediately and will keep for up to a year.

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    Ratings & Reviews:

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    Nutritional Facts for Chili Pepper Jelly

    Serving Size: 1 (2389 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1212.8
     
    Calories from Fat 18
    56%
    Total Fat 2.1 g
    3%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 1458.7 mg
    60%
    Total Carbohydrate 328.1 g
    109%
    Dietary Fiber 35.7 g
    143%
    Sugars 13.7 g
    55%
    Protein 4.7 g
    9%

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