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    APRICOT PEPPER JELLY


    Source of Recipe


    sam sales

    List of Ingredients






    1 lb. habañero or jalapeño peppers
    1 C. cider vinegar
    1/2 C. apricot nectar
    6 C. sugar
    1 pkg. Certo
    6 drops orange food coloring


    Recipe



    Cut off stem ends of peppers and blend together with 1/2 of the vinegar and apricot nectar.

    Bring the vinegar and sugar to a boil; add the pepper and food coloring and bring to a boil for two minutes. Add the Certo and bring to a boil again. Strain through a dampened cheesecloth, pour into jars and seal. Makes about 24 ounces.
 

 

 

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