Apricot Pepper Jelly
Ingredients
- 1 cup red or green bell pepper strips
- 2 cups cider vinegar
- 1/3 cup canned whole jalapeno peppers, drained, rinsed, stems, seeds removed
- 6 ounces dried apricot halves, slivered
- 6 cups sugar
- 3 ounces liquid pectin
Instructions
Combine pepper strips, vinegar, and jalapeno 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. Makes 6 1/2 cups; 49 calories per tablespoon. 1/4 cup chopped fresh jalapeno peppers may be substituted for the canned.
