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    You are in: Home / Recipes / Habanero Garlic Jelly Recipe
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    Habanero Garlic Jelly

    Average Rating:

    1 Total Reviews

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    • on January 31, 2012

      I made this jelly the other night, and I love it. I de-seeded the peppers to make sure it wasn't too spicy (not for myself, but for everyone else i was sharing it with) and it became the perfect level of hot. It's got a sweet pepper and garlic taste to it, without much spice at all until after it has been swallowed. Then it leaves a nice burn in the throat, but nothing unbearable. I added some oregano to it, which i think helped with the taste. This was extremely simple to make and I would definitely do it again. It goes great on bagels and toast. I even put it on a sandwich with cheese, basil, pepperoncini peppers, and a tiny bit of champagne dill mustard and it was delicious. I want to try making it again some time with a little less pectin to make it more or a dip. I could imagine it being great to dip chips and pretzels in.

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    Nutritional Facts for Habanero Garlic Jelly

    Serving Size: 1 (2059 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 992.7
    Calories from Fat 2
    Total Fat 0.3 g
    Saturated Fat 0.0 g
    Cholesterol 0.2 mg
    Sodium 12.8 mg
    Total Carbohydrate 252.0 g
    Dietary Fiber 1.8 g
    Sugars 243.3 g
    Protein 2.0 g

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