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APRICOT-JALAPEÑO JELLY




Source of Recipe


sam sales


List of Ingredients







1/2 C. fresh jalapeno peppers, stemmed and seeded, cut up
1 large red bell pepper, stemmed and seeded, cut up
2 C. apple cider vinegar
1 1/2 C. dried apricots, chopped
6 C. sugar
3 oz. pkg. liquid pectin




Recipe



Put jalapeños, red bell pepper and vinegar in a blender of food processor. Puree or pulse until coarsely ground.

Combine apricots, sugar and pepper/vinegar mixture in a large saucepan (at least 6 quarts). Bring to a boil; boil rapidly for 5 minutes. Remove from heat; skim off any foam that forms. Allow mixture to cool for 2 minutes. Mix in pectin. Pour into sterilized jars, seal and cool.Makes about 7 half pint jars.