Apricot Pepper Jelly Recipe
Servings: 1
Ingredients
- 1 c. red or possibly green bell pepper strips
- 2 c. cider vinegar
- 1/3 c. canned whole jalapeno peppers liquid removed, rinsed, stems and seeds removed
- 6 ounce dry apricot halves slivered
- 6 c. sugar
- 3 ounce liquid pectin
Directions
- Note: 1/4 c. minced fresh jalapeno peppers may be substituted for the canned.
- Combine pepper strips, vinegar, and jalapeno peppers in a blender or possibly food processor. Pulse till small chunks remain. Combine with apricot slivers and sugar in saucepan; bring to boil. Boil and stir 5 min. Remove from heat; skim off any foam. Cold 2 min; stir in pectin.
- Pour into sterilized jars; seal at once. If you like, process in boiling water bath 15 min.
- This recipe yields 6 1/2 c..
- Yield: 6 1/2 c.
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