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| Apricot Pepper Jelly
1 cup of red or green bell pepper strips
2 cups of cider vinegar
1/3 cup of canned whole jalapeño peppers, drained, rinsed, stems and seeds removed
6 ounces of dried apricot halves, slivered
6 cups of sugar
3 ounces of liquid pectin
Note: 1/4 cup chopped fresh jalapeño peppers may be substituted for the canned.
Combine pepper strips, vinegar, and jalapeño 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 6 1/2 cups. |
Dips & Sauces Cookbooks
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