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A jar of this jelly is always warmly appreciated...to add an extra Southwestern accent, I trim the lid with a snappy bandanna print fabric.
This recipe is:
Quick
Nutritional Analysis: 2 tablespoons equals 92 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 24 g carbohydrate, trace fiber, trace protein.
Originally published as Texas Jalapeno Jelly in Country Woman Christmas Annual 1997, p43
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Reviewed on Nov. 20, 2011 by foglem
I has a great taste, but dosen't jell with the liquid pectin. I think would be better if made with the sure-jell.
Reviewed on Sep. 01, 2011 by muriel hamby
This recipe has a great taste, but doesn't jell with the liquid pectin. If I make it again I will add powdered pectin to the peppers at the begining and try it that way.
Reviewed on Aug. 31, 2011 by Jeannine2
When you say 3 medium green peppers, are you referring to "Bell Peppers" or hot peppers?
Reviewed on Jun. 03, 2011 by come on
Best I have ever made. I bring this jam everywhere and get great reviews from family and friends.I just get one 8oz cream cheese to room temperature, spead the jam over the cheese and serve with original Wheat Thins.
Best I have ever made. I bring this jam everywhere and get great reviews from family and friends.
I just get one 8oz cream cheese to room temperature, spead the jam over the cheese and serve with original Wheat Thins.
Reviewed on May. 24, 2011 by come on
I really enjoyed the recipe. Never made jelly before and thought this was a very easy recipe to follow. Even the skeptics of hot food enjoyed it. I have passed this recipe on to several family and friends.
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