Apricot Pepper Jelly Recipe

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Servings: 1



  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. Pulse till small chunks remain. Combine with apricot slivers and sugar in saucepan; bring to boil. Boil and stir 5 min. Remove from heat; skim off any foam. Cold 2 min; stir in pectin.
  3. Pour into sterilized jars; seal at once. If you like, process in boiling water bath 15 min.
  4. This recipe yields 6 1/2 c..
  5. Yield: 6 1/2 c.


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