LOCATION: Recipes >> Preserving >> Apr Pepper Jelly 01
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Apr Pepper Jelly 01
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Apricot Pepper Jelly
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
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.
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too much vinegar taste, December 10, 2006 - 03:42 PM
Reviewer: Anonymous from Sacramento, CA USA
The smell and tatse are too vinegary. Not enough apricots, red pepper or hot peppers. Needs food coloring.
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