Dried Apricot Jalapeno Jelly
Ingredients
- 1 lb. jalapeño peppers, stemmed and seeded, minced finely
- 1 large sweet red bell pepper, stemmed and seeded, minced finely
- 2 C. apple cider vinegar
- 1 1/2 C. dried apricots, chopped
- 6 C. sugar or Splenda
- 3 oz. package liquid pectin
Directions
Wearing rubber gloves, cut off stem ends of peppers and chop finely. In a large stockpot, combine the chopped peppers, vinegar, apricots, sugar and food coloring. Bring to a boil, then turn down heat and cook until the apricots are soft and mixture starts to thicken. Stir constantly to prevent scorching. Add the liquid pectin and boil for one minute. Quickly skim off foam with a metal spoon. Ladle into sterilized jars, leaving 1/4-inch headspace. Wipe jar rims. Cap and seal. Process in a water canner for 10 minutes.
Yield: 7 or 8 half-pints
