Apricot Pepper Jelly

Discussion in 'Food and nutrition' started by Edoc, Feb 6, 2006.

  1. Edoc

    Edoc Guest

    Apricot Pepper Jelly

    1 cup red or green bell pepper strips (about 1 med. pepper)
    2 cups cider vinegar
    1/3 cup drained canned (or bottled) whole jalapeno peppers, rinsed,
    stems and seeds removed*
    1 to 1 1/4 cups dried apricot halves, finely slivered (6 oz. bag)
    6 cups sugar
    1 pouch (3 oz) liquid pectin
    5 drops red or green food color (depends on type of bell pepper used)

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

    *If available, use 1/3 cup fresh jalapeno peppers instead of the
    bottled ones.

    Makes 6 1/2 cups.

    Source: <http://www.zoria.com/recipe3.htm#recipeM>

    Rec.food.recipes is moderated by Patricia Hill at [email protected].
    Only recipes and recipe requests are accepted for posting.
    Please allow several days for your submission to appear.
    Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/