Apricot Pepper Jelly
This gourmet jelly is superb with cream cheese and crackers and is a zippy complement to roasts.
Ingredients
- 1 cup red or green bell peppers, cut into strips
- 2 cups cider vinegar
- 1/3 cup jalapeno peppers, remove stems & seeds
- 1 to 1 1/4 cups dried apricot halves, finely slivered
- 6 cups sugar
- 3 ounces pouch liquid pectin
- 5 drops food color, same color as pepper
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.
Note: 1 to 1-1/4 cup dried apricot halves is a 6 oz. bag.
Substitute 1/3 cup drained canned or bottled jalapeno peppers if
fresh are unavailable.
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