Wednesday, July 4, 2012

Jalapeno Apricot Jelly

I have had request for this recipe ...enjoy and make is a crowd pleaser.

Apricot Jalapeno Pepper Jelly
½ cup fresh Jalapeno Peppers cut up in small pieces, remove the seeds
1 large red bell pepper, stemmed, seeded and cut up in small bits
2 cups  cider vinegar
1 ½ c dried apricots, chopped in small pieces
6 c white granulated sugar
1 (3oz) pk liquid pectin
Put peppers, dried apricots, sugar, and vinegar mixture in large sauce pan (at least 6 qts), bring to a boil.  Boil rapidly for 5 minutes and stirring, remove from heat, skim off the foam that forms on the top.  Allow mixture to cool for 2 minutes then mix in the pectin.  Pour into sterilized jars, seal and water bath for 10 minutes.  Remove from the water and set on a cloth.  Turn jars over every 5-10 minutes to keep the vegetables and fruit from floating.  This is an important step. 
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