RED PEPPER AND APRICOT JELLY
Ingredients
- 1cup red or green bell pepper strips
- 2 cup cider vinegar
- ⅓ cup canned whole jalapeno peppers drained, rinsed, stems and seeds removed
- 6 oz dried apricot halves slivered
- 6 cup sugar
- 3 oz liquid pectin
Instructions
- Note: ¼ cup chopped fresh jalapeno peppers may be substituted for the canned.
- Combine pepper strips, vinegar, and jalapeno peppers in a blender or food processor. Pulse until small chunks remain. Combine with apricot slivers and sugar in saucepan; bring to boil. Boil and stir 5 minutes. Remove from heat; skim off any foam. Cool 2 minutes; stir in pectin.
- Pour into sterilized jars; seal at once. If desired, process in boiling water bath 15 minutes.
- This recipe yields 6½ cups.