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Apricot Pepper Jelly

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ready in: 30-60 minutes
serves/makes:   6.5 cups

recipe id: 49657

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1 cup red or green bell pepper strips
2 cups cider vinegar
1/3 cup drained canned (or bottled) whole jalapeno peppers, rinsed, stems and seeds removed*
1 1/4 cup dried apricot halves, finely slivered
6 cups sugar
1 pouch (3 oz size) liquid pectin
5 drops red or green food color (depends on type of bell pepper used)


Combine pepper strips, vinegar and jalapeno peppers in an electric blender. Process stop-and-go fashion until somewhat ground, but small chunks remain.

Combine with apricot strips and sugar in saucepan; bring to a boil. Boil 5 minutes. Remove from heat; skim off any foam. Cool 2 minutes, then mix pectin and food color. Pour into sterilized jars and fasten lids. Process in boiling water bath for 15 minutes if desired. Cool.

*If available, use 1/3 cup fresh jalapeno peppers instead of the bottled ones.

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55 calories, 0 grams fat, 14 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in fat.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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