RED PEPPER AND APRICOT JELLY

Posted on February 8, 2013 by grantre1
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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
  1. Note: ¼ cup chopped fresh jalapeno peppers may be substituted for the canned.
  2. 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.
  3. Pour into sterilized jars; seal at once. If desired, process in boiling water bath 15 minutes.
  4. This recipe yields 6½ cups.
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