Canning Recipes Apricot Pepper Jelly Ingredients: Cooking Directions: Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup red or green bell pepper strips 2 cups cider vinegar 1/3 cup canned whole jalapeņo peppers -- drained, rinsed, stems and seeds removed 6 ounces dried apricot halves -- slivered 6 cups sugar 3 ounces liquid pectin Note: 1/4 cup chopped fresh jalapeņo peppers may be substituted for the canned. Combine pepper strips, vinegar, and jalapeņo 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. This recipe yields 6 1/2 cups. © 2008 canning-recipes.com contact