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Habanero Pepper Jelly
- 8 half pint canning jars with lids and rings
- 1 1/2 cups cider vinegar
- 6 1/2 cups white sugar
- 1 cup shredded carrot
- 1/2 cup minced red bell pepper
- 15 habanero peppers, seeded and minced
- 2 (3 ounce) pouches liquid pectin
Directions:View on All Recipes
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|Serving Size 1/64 of a recipe|
|Amount Per Serving|
|Total Fat 0g|
|Saturated Fat 0g|
|Total Carbohydrate 20.8g|
|Dietary Fiber 0.2g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|