Apricot Pepper Jelly
There is this amazing red pepper jelly that I always buy every time I am up at our house in Big Bear at the Big Bear Mountain Trading Store.
- 1 cup red bell pepper strips and then diced
- 2 cups cider vinegar
- 1/3 cup fresh jalapeño peppers stems and seeds removed
- 6 ounces dried apricot halves -- slivered
- 6 cups sugar
- 3 ounces liquid pectin
Combine peppers, vinegar, and jalapeño peppers in a blender or food processor if you don't dice well.
Combine with apricot slivers and sugar in saucepan; bring to boil. Boil and stir 5 minutes.
Remove from heat; skim off any foam, stir in pectin.
Pour into sterilized jars; seal at once. Process in boiling water bath 15 minutes.
This recipe yields 6 1/2 cups.