No Sugar Jalapeno Apricot Preserves
Ingredients
- 1/2 C. jalapeno peppers, seeded and finely minced
- 1 large sweet red pepper, seeded and finely minced
- 2 C. apple cider vinegar
- 1-1/2 C. dried apricots, finely chopped
- 2 Tbs. lemon juice
- 6 C. Splenda
- 3 oz. liquid pectin
- 4 drops red food coloring
Directions
Put jalapenos, sweet red pepper, lemon juice and vinegar into a blender. Puree until coarsely ground. Combine apricots, Splenda and jalapeno mixture in a large stockpot. Bring to a boil and rapidly cook for 5 minutes. Remove from heat and skim off any foam. Mix in liquid pectin and food coloring and boil for one minute. Ladle into sterilized jars. Wipe rims. Cap and seal. Process in a water bath canner for 10 minutes.Yields 3 pints or 6 half-pints.
