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    You are in: Home / Recipes / Balsamic Red Pepper Jelly Recipe
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    Balsamic Red Pepper Jelly

    Average Rating:

    1 Total Reviews

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    • on October 13, 2013

      I love red peppers and I love using balsamic vinegar, so I was hoping to really enjoy this recipe but I did not. <br/><br/>I found the peppers annoying to process without liquid, as I use a blender instead of a processor. I had to add the vinegar so that I could get them processed, but it did come up with precisely the correct amount of "juice"( 2cups, including juice and vinegar). I have to say that I used apple cider vinegar because I didn't have red wine vinegar, but I honestly don't think that it would have changed my rating. <br/><br/>The colour is a muddy brown, and the leftover bit that I have just tried prior to heat processing was disappointing. It left a very strong, almost raw, garlic flavour with me. That being said, perhaps the heat processing and some time in my pantry to mellow and blend will make a difference to my review. <br/><br/>If it does, I will absolutely update it.

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    Nutritional Facts for Balsamic Red Pepper Jelly

    Serving Size: 1 (1431 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 407.6
    Calories from Fat 2
    Total Fat 0.2 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 17.9 mg
    Total Carbohydrate 105.3 g
    Dietary Fiber 2.2 g
    Sugars 95.9 g
    Protein 0.8 g

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