Apricot Pepper Jelly

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  1. Combine pepper strips, vinegar and jalapeno peppers in an electric blender.
  2. Process stop-and-go fashion until somewhat ground, but small chunks remain.
  3. Combine with apricot strips and sugar in saucepan; bring to a boil.
  4. Boil 5 minutes.
  5. Remove from heat; skim off any foam.
  6. Cool 2 minutes, then mix pectin and food color.
  7. Pour into sterilized jars and fasten lids.
  8. Process in boiling water bath for 15 minutes if desired.
  9. Cool.


  1. Substitute ⅓ cup drained canned or bottled jalapeno peppers if fresh are unavailable.
  2. 1 to 1¼ cups dried apricot halves is a 6 oz bag.