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Red Pepper Jam https://www.metro.ca/userfiles/image/recipes/confiture-poivrons-1115.jpg PT15M PT1H30M PT4H45M
In a glass bowl, put peppers and cover with salt.Let stand 3 to 4 hours then drain well.In a pot, put peppers, lemon and vinegar. Bring to a boil and simmer 30 minutes over low heat. Remove lemon.Add sugar and continue cooking over low heat about one hour or until thick and syrupy.Pour jam in sterilised jars and cool 3 to 4 hours.Seal.
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12 red peppers, finely chopped 1 Tbsp. (15 mL) pickling salt 1 unpeeled lemon, quartered 1 1/2 cup (375 mL) white vinegar 3 cups (750 mL) sugar
Red Pepper Jam

Red Pepper Jam

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2
L
0:15
Preparation
1:30
COOKING
4:45
TOTAL TIME

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Ingredients

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  • 12
    red peppers, finely chopped
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    $2.49 /lb

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  • 1 Tbsp.
    (15 mL)
    pickling salt
  • 1
    unpeeled lemon, quartered
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    $4.99 ea.

    1 lb PRODUCT OF U.S.A.


    ASPARAGUS

    ASPARAGUS

    $3.99 ea. or /lb

    PRODUCT OF PERU OR MEXICO, No. 1 GRADE 3.99/lb, 8.80/ kg LEMONS 2 lb PRODUCT OF SOUTH AFRICA OR TURKEY, 3.99 EA.


  • 1 1/2 cup
    (375 mL)
    white vinegar
  • 3 cups
    (750 mL)
    sugar
Imprimer ma sélection

Preparation

In a glass bowl, put peppers and cover with salt.

Let stand 3 to 4 hours then drain well.

In a pot, put peppers, lemon and vinegar. Bring to a boil and simmer 30 minutes over low heat. Remove lemon.

Add sugar and continue cooking over low heat about one hour or until thick and syrupy.

Pour jam in sterilised jars and cool 3 to 4 hours.

Seal.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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