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Recipe by: andromaque
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See below ingredients and instructions of the recipe
2 1/2 c Granulated sugar 3/4 c Vinegar
1 c Finely chopped sweet pepper 3 oz Liquid pectin (85 ml pouch)
In large saucepan, combine sugar, pepper and vinegar; stir and bring
to full boil. Boil over medium heat for 15 min, skimming off foam.
Remove from heat, blend in pectin and stir for 2 min.
Pour into sterilized jars leaving 1/4 inch headspace. Seal and cover
with lids. Store in cool, dry place. Makes about 3 cups.
Per 1 tbsp serving 40 calories, 0 fat 0 chol, 2 mg sodium, 0 protein,
10 g carbohydrate 1 fruit vegetable. choice Source: The
Lighthearted Cookbook by Anne Lindsay, Cdn. Heart Foundation Shared
by Elizabeth Rodier 6/93
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
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