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.
55 calories, 0 grams fat, 14 grams carbohydrates, 0 grams proteinper tablespoon. This recipe is low in sodium. This recipe is low in fat.