Photo: Charles Deluvio
Estimated Nutrition (whole recipe, rough)
116
Calories
2g
Protein
1g
Fat
26g
Carbs
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Chili | 1 tsp (2.7g) | 8 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cider | not in our table | 0 |
| Pectin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ¾ cup cider vinegar
- 3¼ cups sugar
- 8 habanero chilies chopped
- ¼ cup red bell pepper finely chopped
- ½ cup grated carrot
- 3 ounces liquid pectin
Directions
1
Combine vinegar and sugar in a saucepan and stir over medium heat until sugar dissolves then mix in carrot and red pepper and bring to boil and boil for 5 minutes.
2
Remove from heat then add pectin and return to boil for 1 minute stirring constantly.
3
Skim off foam and bottle in sterilized 4 ounce jelly jars.
4
Category:Cathy's Recipes
Recipe sourced from
fandom