Apricot Pepper Jelly
ready in: 30-60 minutes
serves/makes: 6.5 cups
recipe id: 49657
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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