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Apricot Pepper Jelly

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Ingredients
  • 1 cup red or green bell pepper strips
  • 2 cups cider vinegar
  • 1/3 cup canned whole jalapeno peppers, drained, rinsed, stems, seeds removed
  • 6 ounces dried apricot halves, slivered
  • 6 cups sugar
  • 3 ounces liquid pectin
Instructions

Combine pepper strips, vinegar, and jalapeno peppers in a blender or food processor. Pulse until small chunks remain. Combine with apricot slivers and sugar in saucepan; bring to boil. Boil and stir 5 minutes. Remove from heat; skim off any foam. Cool 2 minutes; stir in pectin. Pour into sterilized jars; seal at once. If desired, process in boiling water bath 15 minutes. Makes 6 1/2 cups; 49 calories per tablespoon. 1/4 cup chopped fresh jalapeno peppers may be substituted for the canned.

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