Apricot Pepper Jelly Recipe

• 1 c. red or possibly green bell pepper strips
• 2 c. cider vinegar
• 1/3 c. canned whole jalapeno peppers liquid removed, rinsed, stems and seeds removed
• 6 ounce dry apricot halves slivered
• 6 c. sugar
• 3 ounce liquid pectin

1. Note: 1/4 c. minced fresh jalapeno peppers may be substituted for the canned.
2. Combine pepper strips, vinegar, and jalapeno peppers in a blender or possibly food processor.
3. Pulse till small chunks remain.
4. Combine with apricot slivers and sugar in saucepan; bring to boil.
5. Boil and stir 5 min.
6. Remove from heat; skim off any foam.
7. Cold 2 min; stir in pectin.
8. Pour into sterilized jars; seal at once.
9. If you like, process in boiling water bath 15 min.
10. This recipe yields 6 1/2 c..
11. Yield: 6 1/2 c.

red, cider vinegar, jalapeno peppers, sugar, liquid pectin

Taken from cookeatshare.com/recipes/apricot-pepper-jelly-69098 (may not work)