APRICOT JELLAPINO JELLY
23:55:00
INGREDIENTS:
1/2 cup jalapeno peppers, stems & seeds removed
1 large red bell pepper, stem & seeds removed
2 cups cider vinegar
1 1/2 cup dried apricots, chopped
6 cups sugar
3 ounces liquid pectin
4 drops red food coloring (optional)
PREPARATION:
Put jalapenos, bell pepper, and vinegar in blender. Puree 'til coarsely ground and small chunks remain.
Combine apricots, sugar, and jalapeno/pepper/vinegar mixture in large saucepan. Bring to a boil. Boil rapidly, 5 minutes. Remove from heat; skim off any foam that forms.
Allow mixture to cool for 2 minutes. Then mix in pectin (and food coloring if you're going to use it).
Pour into sterilized jars, seal, and cool. (I processed in a boiling water bath for 10 minutes.)
1/2 cup jalapeno peppers, stems & seeds removed
1 large red bell pepper, stem & seeds removed
2 cups cider vinegar
1 1/2 cup dried apricots, chopped
6 cups sugar
3 ounces liquid pectin
4 drops red food coloring (optional)
PREPARATION:
Put jalapenos, bell pepper, and vinegar in blender. Puree 'til coarsely ground and small chunks remain.
Combine apricots, sugar, and jalapeno/pepper/vinegar mixture in large saucepan. Bring to a boil. Boil rapidly, 5 minutes. Remove from heat; skim off any foam that forms.
Allow mixture to cool for 2 minutes. Then mix in pectin (and food coloring if you're going to use it).
Pour into sterilized jars, seal, and cool. (I processed in a boiling water bath for 10 minutes.)
0 comments