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 jalapeño 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 jalapeño peppers may be substituted for the
canned.

Combine pepper strips, vinegar, and jalapeño 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.





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